Chicken Soup with Heart-Shaped Puff Pastries, Grandma-Style
The soup turns out more like a main dish - stew or a pie filling.
Updated : 24 February, 2026
Easy
About 30 min.
Ingredients
1
Chicken breasts
0.5
Onions
2
Garlic
1 liter
Chicken broth
1
Potato
1 cup
Pea
1
Carrot
2 tablespoon
Wheat flour
200 milliliters
Heavy cream
to taste
Parsley
to taste
Thyme
to taste
Rosemary
to taste
Salt
to taste
Ground black pepper
150 grams
Puff pastry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse and pat dry the chicken breast. Place it into the multi-cooker bowl, cutting it in half.
Step 2
Dice the peeled potatoes into small cubes. Dice the onion the same way. Add the potatoes and onion to the multi-cooker with the chicken.
Step 3
Peel the carrot, rinse well, and dice it very finely. Add the chopped carrot to the multi-cooker as well.
Step 4
Prepare the seasonings: salt and pepper, garlic, rosemary, thyme. Fresh thyme and rosemary sprigs work best. In that case, remove and discard the sprigs at the end of cooking. If you don’t have sprigs, use dried rosemary and thyme, but only a tiny pinch.
Step 5
Add thyme, rosemary, salt, and pepper to the vegetables and chicken, and press in two garlic cloves.
Step 6
Pour chicken broth (or water if you don’t have broth) into the multi-cooker. Choose a program depending on your model (for some it’s “Soup” or “Boil”; mine is simply “Standard”). Cook for 3 hours.
Step 7
After 3 hours, take out the chicken, shred it into strands, and return it to the multi-cooker bowl.
Step 8
Add frozen or fresh green peas.
Step 9
To make the soup creamy, whisk the flour and thick heavy cream until smooth.
Step 10
Add the cream-and-flour mixture to the multi-cooker. Keep cooking on high heat for about 1 more hour. If it isn’t thick enough, whisk cornstarch with a little cold water and add it to the soup. (I didn’t add starch - the soup was already rich and thick.)
Step 11
Thaw one sheet of puff pastry. Roll it out to 4-5 mm (about 3/16 inch) thick.
Step 12
Cut the puff pastry into triangles, stars, circles, or hearts. Bake in an oven preheated to 180-200°C / 355-390°F for 10-15 minutes. Adjust time and temperature to your oven.
Step 13
When serving, add parsley to the soup for a fresh touch. Ladle the soup into bowls and place a puff pastry piece on top.
Author note
Share the recipe
