Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Stir in heavy cream and heat through.
- Cut puff pastry into rounds or strips. Bake in the oven until golden and flaky, about 12-15 minutes.
- Serve the hot soup topped with baked puff pastry pieces.
Notes
- You can substitute the puff pastry with biscuit dough or omit for a gluten-free version.
- Ensure the chicken is cooked and shredded beforehand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, oven
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg