Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots and celery, cook until slightly tender.
- Stir in cooked chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Reduce heat and stir in heavy cream. Add crumbled pastry for a flaky topping, continue simmering for 5 minutes.
- Serve hot garnished with fresh herbs if desired.
Notes
For added flavor, sauté vegetables in butter. Use pre-cooked chicken for quicker prep. Crumbled puff pastry adds a delightful texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg