Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, cut into squares
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until tender.
- Add shredded chicken and cook for another 2 minutes.
- Pour in chicken broth, bring to a simmer, and cook for 10 minutes.
- Stir in milk or cream, thyme, salt, and pepper. Heat through.
- Pre-bake puff pastry squares at 375°F (190°C) for 10 minutes until lightly golden, then top the soup with pastry pieces before serving.
Notes
- Use cooked rotisserie chicken for convenience.
- You can substitute puff pastry with pie crust or omit topping for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Baking
- Cuisine: American Comfort Food
- Diet: Gluten-Free option possible
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg