Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream or milk
- 1 sheet of puff pastry or pie crust, cut into small squares
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until tender.
- Add flour and cook for 1 minute, stirring constantly.
- Gradually stir in chicken broth and heavy cream, bringing to a simmer.
- Add shredded chicken, salt, and pepper; cook until heated through.
- Meanwhile, bake or sauté puff pastry squares until golden.
- Serve the soup topped with flaky pastry pieces and garnished with parsley.
Notes
- Use pre-cooked chicken for quick preparation.
- For a thicker soup, simmer longer to reduce broth or add more flour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg