Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are tender.
- Add shredded chicken, chicken broth, milk, and thyme. Simmer for 10 minutes.
- Stir in peas, salt, and pepper. Cook for another 5 minutes.
- While soup simmers, cut puff pastry into small squares. Bake on a baking sheet for 10-12 minutes until golden.
- Serve soup in bowls topped with baked puff pastry pieces and fresh herbs.
Notes
- Adjust seasoning to taste.
- Use leftover cooked chicken for quicker prep.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop, oven
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg