Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed (for crust topping)
- 1 egg (beaten for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Cut puff pastry into small circles or squares, brush with beaten egg.
- Bake pastry for 12-15 minutes until golden and crispy; set aside.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and peas; cook for an additional 5 minutes.
- Serve soup in bowls, topped with baked puff pastry pieces and fresh herbs if desired.
Notes
- You can substitute the puff pastry with biscuit dough or omit it for a lower-carb version.
- For a dairy-free version, replace heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg