Ingredients
Scale
- 2 tablespoons olive oil
- 1 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
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut puff pastry into small squares and bake until golden, about 12 minutes.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5-7 minutes.
- Add cooked chicken and chicken broth; bring to a simmer. <li id="instruction-step-4" Stir in heavy cream and frozen peas; cook for another 5 minutes. Season with salt and pepper.
- Pour soup into bowls and top with baked puff pastry pieces. Garnish with chopped parsley.
Notes
- You can use store-bought cooked chicken or roast a whole chicken for extra flavor.
- For a thicker soup, add a cornstarch slurry before adding the cream.
- Ensure puff pastry is fully baked for crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg