Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry or pie crust, baked and crumbled
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots and celery, cook until slightly tender.
- Pour in chicken broth and bring to a simmer.
- Add cooked chicken and heavy cream, stir well.
- Simmer for 10 minutes, then add peas, cook until warmed through.
- Season with salt and pepper.
- Serve hot, garnished with crumbled puff pastry or pie crust on top.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- For a thicker soup, add a bit of flour or cornstarch slurry.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg