Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups cooked chicken, shredded
- 3 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). Roll out puff pastry and cut to fit the top of serving bowls. Bake until golden, about 15 minutes.
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
- Pour in heavy cream, stir well, and heat through.
- Ladle soup into bowls, top with baked puff pastry, and garnish with fresh herbs if desired.
Notes
- For a thicker soup, add a flour or cornstarch slurry before simmering.
- Leftover soup can be stored in the refrigerator 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 (350g)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg