Ingredients
Scale
- 2 tablespoons olive oil
- 1 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 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, cut into strips
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic, carrots, and celery. Cook for 5 minutes until vegetables are tender.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream. Cook for 10 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C). Lay pastry strips on top of soup and bake for 15 minutes until golden.
Notes
- You can substitute cooked turkey or vegetables of your choice.
- For a gluten-free option, use gluten-free pastry or omit the pastry topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg