Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, baked and crumbled
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer. Add cooked chicken, thyme, salt, and pepper. Simmer for 15 minutes.
- Stir in heavy cream and peas. Heat through.
- Ladle soup into bowls, top with baked pie crust crumbles, and garnish with fresh herbs if desired.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- Use leftover roasted chicken for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg