Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/4 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 sheet of puff pastry or pie crust, cut into small squares
Instructions
- Heat olive oil in a large pot over medium heat, sauté onions and garlic until translucent.
- Add carrots, celery, salt, and pepper; cook until vegetables soften.
- Pour in chicken broth and bring to a boil, then reduce to simmer for 10 minutes.
- Add shredded chicken and peas; heat through.
- Stir in milk or cream for richness.
- Pour the soup into serving bowls and top with puff pastry squares.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until puff pastry is golden and crispy.
Notes
- You can substitute the puff pastry with pastry dough or omit the topping for a lighter version
- Use homemade or store-bought cooked chicken for convenience
- Adjust seasonings to your taste
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Healthy, Nutritious
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg