Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C). Bake puff pastry until golden, about 12-15 minutes, then crumble into pieces.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for another minute. Stir in cooked chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in milk or cream and frozen peas. Heat through until hot, about 5 minutes.
- Serve soup in bowls topped with puff pastry crumbles and fresh herbs if desired.
Notes
- You can substitute cooked turkey or rotisserie chicken for convenience.
- For a gluten-free version, omit puff pastry or use a gluten-free pastry sheet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 860 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg