Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup biscuit or pie crust crumbles for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, carrots, and celery; cook until vegetables are tender, about 5-7 minutes.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and frozen peas; simmer for an additional 5 minutes.
- Serve hot, topped with biscuit or pie crust crumbles for added texture and flavor.
Notes
- For a thicker soup, mash some of the cooked vegetables before serving.
- Use homemade or store-bought biscuit dough for crust crumbles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg