Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1 sheet puff pastry or pie crust (optional, for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until translucent.
- Stir in carrots and celery, cook for 5 minutes until vegetables start to soften.
- 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 another 5 minutes.
- If desired, bake puff pastry separately and serve on top of soup for a pot pie effect.
Notes
- Feel free to add diced potatoes or other vegetables for variation.
- Thicken the soup by mashing some of the vegetables if desired.
- For a gluten-free version, omit puff pastry or use a gluten-free crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg