Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Puff pastry sheets, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then simmer until vegetables are soft.
- Stir in cooked chicken and heavy cream. Simmer for 10 minutes.
- Cut puff pastry into rounds and place on a baking sheet. Bake until golden and flaky, about 15 minutes.
- Ladle soup into bowls, top with baked puff pastry, and garnish with fresh herbs.
Notes
- For a thicker soup, simmer longer to reduce liquid.
- You can substitute with pre-made pie crust for the topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
