Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, chopped into crumbles
Instructions
- In a large pot, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Add cooked chicken and cook for another 2 minutes.
- Pour in chicken broth, bring to a simmer, and cook for 10 minutes.
- Stir in milk, heavy cream, thyme, salt, and pepper. Simmer until heated through.
- Garnish with pastry crumbles and serve hot.
Notes
- You can substitute pork or turkey for chicken.
- For a gluten-free version, omit pastry or use gluten-free crust.
- To make it vegetarian, add additional vegetables and vegetable broth substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, one-pot
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg