Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons cornstarch (optional for thickening)
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, baked and crumbled (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; cook until vegetables are tender, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add shredded cooked chicken, chicken broth, and bring to a simmer.
- In a small bowl, mix milk or cream with cornstarch to thicken, then stir into the soup.
- Cook for an additional 10 minutes, stirring occasionally, until soup thickens slightly.
- Season with salt and pepper.
- Serve hot, topped with crumbled baked pastry for a pot pie effect.
Notes
- You can add peas, corn, or parsnips for extra flavor and nutrition.
- For a gluten-free version, omit the pastry or use gluten-free crust.
- Make ahead and refrigerate for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg