Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic; cook until vegetables are tender.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Simmer for 15 minutes.
- Add heavy cream and stir well. Cook for another 5 minutes.
- Cut puff pastry into strips or shapes, place on a baking sheet, and bake for 12-15 minutes until golden.
- Ladle soup into bowls, top with baked puff pastry, and garnish with fresh herbs.
Notes
- For added flavor, sprinkle with chopped parsley before serving.
- This soup freezes well; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, oven
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg