Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, baked and crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Add minced garlic and cook for another minute.
- Stir in shredded cooked chicken, chicken broth, and thyme; bring to a simmer.
- Reduce heat and stir in heavy cream; season with salt and pepper.
- Cook until heated through and slightly thickened.
- Ladle soup into bowls and top with baked flaky pastry crumbles or pastry crust pieces.
Notes
- For a gluten-free version, use gluten-free pastry or omit the crust topping.
- You can add peas or corn for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg