Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups cooked chicken, shredded
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Broken flaky pastries or puff pastry squares for topping
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and garlic until translucent.
- Stir in flour and cook for 2 minutes to create a roux.
- Add carrots, celery, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Stir in shredded chicken and milk or cream. Season with salt and pepper.
- Simmer for another 5 minutes, then serve topped with flaky pastry pieces and garnished with fresh parsley.
Notes
- You can substitute cooked turkey or vegetarian options with plant-based chicken substitutes.
- For thicker soup, add a bit more flour or reduce the liquid slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg