Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 2 cups potatoes, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Store-bought or homemade flaky pastry for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; cook until translucent.
- Add diced carrots, celery, and potatoes; cook for 5-7 minutes until slightly tender.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.
- Stir in shredded chicken and frozen peas. Cook for another 5 minutes.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper.
- Meanwhile, bake or prepare flaky pastry according to package instructions.
- Serve the soup hot, topped with a piece of flaky pastry or crumbled on top for added texture.
Notes
- You can substitute leftover roasted chicken for cooked chicken.
- For a gluten-free version, omit the pastry topping or use a gluten-free crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg