Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Puff pastry or pie crust, baked and crumbled for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add garlic, carrots, and celery; cook until vegetables are tender.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, peas, thyme, salt, and pepper. Cook for 10 minutes. <li id="instruction-step-5" stir in heavy cream and heat through, adjusting seasoning as needed.
- Serve hot, topped with baked pie crust crumbles and fresh herbs.
Notes
- You can substitute homemade pie crust for store-bought puff pastry for an extra flaky topping.
- This soup reheats well; store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350 ml)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg