Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Store-bought flaky puff pastry, crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add diced carrots and celery, cook until tender, about 5 minutes.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream. Cook until warmed through.
- Ladle soup into bowls and top with crumbled flaky pastry for a pie-like topping. Serve hot.
Notes
For extra flavor, add fresh thyme or a splash of white wine during simmering. For a gluten-free option, skip the pastry topping or use gluten-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg