Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 sheet puff pastry or pie crust, baked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic; sauté until translucent.
- Add carrots, celery, salt, and pepper; cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Add shredded chicken, peas, and heavy cream. Stir well and heat through.
- Serve the soup topped with baked pie crust or puff pastry crumbles for a flaky finish.
Notes
For added flavor, season with thyme or parsley. Use homemade or store-bought pie crust. Adjust cream for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg