Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 cups cooked shredded chicken
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup frozen peas
- Pieces of pre-made flaky pastry or biscuits for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until vegetables are tender.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken and chicken broth; bring to a simmer.
- Add thyme, salt, and pepper; cook for 10 minutes. <li id="instruction-step-5" Stir in heavy cream and frozen peas; cook until heated through.
- Pour the soup into bowls and top with flaky pastry pieces or biscuits. Serve hot and enjoy!
Notes
- For extra flavor, add a splash of white wine during the sautéing stage.
- You can skip the pastry topping for a gluten-free version.
- This soup is great for leftovers and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg