Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry or pie crust, cut into small pieces
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, carrots, and celery, cook until tender.
- Stir in shredded chicken, chicken broth, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream and frozen peas. Cook for another 5 minutes.
- Add pie crust pieces to the soup, stirring gently, and cook until crust is soft and incorporated.
- Serve hot, garnished with fresh herbs, with additional pie crust or bread on the side.
Notes
- Use cooked, shredded rotisserie chicken for quick prep.
- Add more vegetables like corn or potatoes for variation.
- Incorporate a dash of hot sauce or paprika for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350 ml)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg