Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic; sauté until tender.
- Add shredded chicken, chicken broth, thyme, and sage; simmer for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Cut puff pastry into circles or squares and place on a baking sheet. Brush with beaten egg.
- Bake pastry in oven for 12-15 minutes until golden and flaky.
- Serve the soup topped with baked pastry pieces. Enjoy!
Notes
- You can prepare the soup a day ahead; reheat before serving.
- Use homemade or store-bought puff pastry for ease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop and baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg