Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet of puff pastry or pie crust, baked and crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Add minced garlic and cook for another minute.
- Stir in cooked shredded chicken and chicken broth; bring to a boil.
- Reduce heat and stir in heavy cream and thyme. Season with salt and pepper.
- Simmer for 10 minutes to meld flavors.
- Serve hot, topped with flaky pastry crumbles and fresh herbs if desired.
Notes
For a thicker soup, add a slurry of cornstarch and water during simmering. Use store-bought puff pastry for convenience or homemade for extra flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg