Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
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2 tablespoons unsalted butter
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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1/4 cup all-purpose flour
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4 cups chicken broth
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1 cup heavy cream
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2 cups cooked shredded chicken
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1 cup frozen peas
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1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces
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1 teaspoon dried thyme
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Salt and pepper to taste
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1 sheet puff pastry (optional), cut into squares
Instructions:
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Melt butter in a large pot over medium heat.
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Add onion, carrots, and celery; cook until softened, about 5 minutes.
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Stir in garlic and cook for 1 minute.
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Sprinkle flour over veggies, stirring constantly for 2 minutes.
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Gradually pour in chicken broth, whisking to avoid lumps.
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Add heavy cream, chicken, peas, green beans, thyme, salt, and pepper.
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Simmer for 20 minutes, stirring occasionally, until thickened and green beans are tender.
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(Optional) Bake puff pastry squares at 400°F for 10-12 minutes.
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Serve soup hot, topped with pastry squares if desired.
