Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 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 chopped onion and garlic; sauté until translucent.
- Add diced carrots and celery; cook for about 5 minutes until slightly tender.
- Pour in chicken broth and bring to a simmer. Add shredded chicken, thyme, salt, and pepper. Cook for 10 minutes. <li id="instruction-step-4" Stir in heavy cream and peas; cook for another 5 minutes.
- Serve hot, sprinkled with crumbled puff pastry or pie crust for a flaky topping.
Notes
- You can substitute with turkey or vegetarian protein options.
- Adding a splash of white wine enhances flavor.
- For a thicker soup, blend a portion and mix back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg