Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 2 cups diced carrots
- 2 cups diced celery
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried 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. Add diced onion and cook until translucent.
- Add minced garlic, carrots, and celery; cook for about 5 minutes.
- Stir in chicken, chicken broth, thyme, salt, and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes.
- Pour in heavy cream and cook for an additional 5 minutes, adjusting seasoning as needed.
- While soup simmers, cut puff pastry into small squares, place on a baking sheet, and bake for 12-15 minutes until flaky and golden.
- Ladle soup into bowls, top with baked puff pastry crumble, and garnish with fresh herbs if desired.
Notes
- Use cooked chicken or rotisserie chicken for quick prep.
- Thickening the soup with a flour slurry or buttered flour paste can enhance creaminess.
- Feel free to add peas or corn for extra color and sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg