Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 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 or pie crust, baked and crumbled for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chicken broth, shredded chicken, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Pour in milk or heavy cream, add frozen peas, and cook for another 5 minutes.
- Serve hot, topped with crumbled baked puff pastry or pie crust for added crunch and flavor.
Notes
- Can substitute fresh herbs for dried for more vibrant flavor.
- For a thicker soup, add a slurry of cornstarch and water before simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg