Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Puff pastry sheets or pie crust for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in chicken broth, cooked chicken, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Reduce heat and stir in heavy cream. Continue to cook until heated through.
- While soup simmers, prepare puff pastry or pie crust according to package instructions. Cut into strips if desired.
- Pour soup into bowls, top with flaky pastry pieces or a whole sheet, and serve hot.
Notes
- For a thicker soup, simmer longer to reduce
- You can add frozen peas for extra vegetables
- Use pre-made puff pastry for quick assembly
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg