Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 3 cups chicken broth
- 1 cup milk or cream
- 1/4 cup flour
- 1 sheet puff pastry or pie crust, baked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onions, carrots, and celery until tender.
- Add flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk, stirring continuously until thickened.
- Add shredded chicken and season with salt and pepper.
- Simmer for 10 minutes to meld flavors.
- Serve hot, sprinkled with baked pastry crumbles and fresh herbs.
Notes
- For a gluten-free version, substitute with gluten-free flour or thicken with cornstarch.
- Use leftover roasted chicken for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg