Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry, cut into squares
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables soften, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in shredded cooked chicken, chicken broth, and milk or cream. Bring to a simmer.
- Add frozen peas, salt, and pepper; cook for 10 minutes.
- Preheat oven to 400°F (200°C). Place puff pastry squares on a baking sheet and bake for 12-15 minutes until golden.
- Serve soup hot with baked pastry squares on top or on the side, garnished with fresh herbs.
Notes
- Use cooked rotisserie chicken for faster preparation.
- Thicken soup with a flour or cornstarch slurry if desired.
- Serve with a side of crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Baked
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg