Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium 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
- 1 sheet puff pastry, thawed, chopped
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until vegetables are tender.
- Add garlic and cook for 1 minute.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Meanwhile, bake puff pastry pieces until golden.
- Ladle soup into bowls, top with puff pastry crumbles, and garnish with herbs if desired.
Notes
- You can use refrigerated biscuit dough or homemade pastry as a topping instead of puff pastry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg