Chicken pot pie soup

Drizzle the chicken thighs with two to three tablespoons of olive oil and season both sides with salt and pepper.

Air fry at 400F for 15 minutes, or bake in a 425F oven about 25 minutes; it need not be fully cooked. Let cool and chop.

Finely chop an onion, dice or slice two carrots and two stalks of celery; peel and dice three potatoes fairly small.

Cook the onion, carrot and celery in a soup pot with three to four tablespoons of olive oil and a sprinkle of salt until soft and golden, about 15 minutes.

Add four finely grated garlic cloves and warm a few seconds until fragrant; do not let it burn.

Add three quarters of a cup of all purpose flour and toast about a minute.

Add a heaping teaspoon of dried thyme, two quarts of chicken stock, the potatoes and a cup of frozen mixed vegetables; season with more salt and black pepper and add the chopped chicken.

Bring to a boil, reduce to medium and cook about 30 or 40 minutes until the potatoes are fork tender and the soup thickens.

Taste and adjust the seasoning; add about half a cup of heavy whipping cream.

Serve with a sprinkling of Parmesan and the puff pastry twists on the side or in the soup.