Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, sliced
- 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 puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- Cook puff pastry until golden and flaky, then crumble and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; cook until tender.
- Stir in garlic and cook for another minute.
- Add cooked chicken, chicken broth, thyme, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in heavy cream, heat through.
- Serve the soup topped with flaky pastry crumbs and fresh herbs.
Notes
- Use homemade or store-bought cooked chicken for convenience.
- Thaw puff pastry beforehand for easy baking.
- The soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg