Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery until tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Stir in heavy cream and heat through.
- Cut puff pastry into strips or circles. Place on a baking sheet, brush with beaten egg.
- Bake until golden brown, about 15 minutes.
- Ladle soup into bowls, top with baked pastry, and serve hot.
Notes
- You can use leftover cooked chicken for convenience.
- Adjust the thickness by adding more broth or cream.
- For a gluten-free version, replace puff pastry with a gluten-free crust or omit the pastry topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, baking
- Cuisine: American
- Diet: Comfort, hearty
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 390 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg