Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 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 and cut into small pieces
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook until tender.
- Add shredded chicken and cook for another 2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, peas, thyme, salt, and pepper. Cook for 5 more minutes.
- Add puff pastry pieces, let simmer for 5 minutes, allowing the pastry to soften and incorporate into the soup.
Notes
- For added flavor, sauté vegetables until golden
- Serve with crusty bread for a complete meal
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg