Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 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 or pie crust, baked and crumbled
Instructions
- In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery; cook until softened.
- Stir in cooked chicken, chicken broth, milk, and thyme. Bring to a simmer.
- Add peas, salt, and pepper. Cook until heated through.
- Ladle soup into bowls and top with baked crust crumbles. Serve hot.
Notes
Use pre-cooked chicken for quick prep. Bake pie crust separately until golden for topping. Adjust consistency with more broth or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg