Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until tender.
- Add shredded chicken, chicken broth, thyme, sage, salt, and pepper. Bring to a simmer.
- Stir in heavy cream and cook for 5 more minutes.
- Cut puff pastry into small bits and sprinkle on top of the soup.
- Transfer to oven and bake until pastry is golden, about 15 minutes.
- Serve hot garnished with fresh herbs.
Notes
- You can prepare the soup in advance and add the pastry before baking.
- For a healthier version, substitute heavy cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, oven
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg