Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the topping: 1 sheet puff pastry, baked and crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots; cook until vegetables are tender.
- 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 until heated through. Adjust seasoning as needed.
- Serve hot, topped with crumbled baked puff pastry for added crunch and flavor.
Notes
- You can substitute cooked turkey or leftover roast for shredded chicken.
- For a gluten-free version, use GLUTEN-FREE puff pastry or omit the pastry topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 105mg