Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry or pie crust, cut into small pieces
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent.
- Add garlic, carrots, and celery, cook for 5 minutes until vegetables are tender.
- Stir in shredded chicken, chicken broth, and season with salt and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream and frozen peas. Cook for another 5 minutes.
- Divide soup into bowls, top with puff pastry pieces or pie crust, and serve hot.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free version, use gluten-free pastry or omit the crust topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 125mg