Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place puff pastry sheet on a baking sheet, brush with beaten egg, and bake until golden, about 15 minutes. Once cooled, crumble into pieces.
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until tender, about 5 minutes.
- Add shredded chicken and chicken broth. Bring to a simmer and cook for 10 minutes.
- Mix in heavy cream and frozen peas. Season with salt and pepper. Heat through.
- Serve soup hot, topped with crispy pastry crumbles and fresh herbs if desired.
Notes
- You can substitute cooked turkey or vegetables for a variation.
- For a gluten-free version, use a gluten-free pastry or skip the pastry topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg