Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Pie crust or puff pastry, crumbled for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender.
- Add garlic and cook for another minute.
- Stir in cooked chicken, chicken broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Pour in milk or heavy cream, cook for 5 more minutes.
- Serve hot topped with crumbled pie crust or puff pastry.
Notes
- Use leftover cooked chicken for convenience.
- Adjust cream for desired richness.
- Top with fresh herbs for extra flavor.
- 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg