Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, diced
- 3 carrots, sliced
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet of pie crust, baked and crumbled
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and carrots; sauté until tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in milk or cream. Simmer another 5 minutes.
- Serve hot, topped with baked pie crust crumbles for added texture.
Notes
- Use store-bought cooked chicken for quick prep.
- Adjust cream for desired richness.
- Optional: add peas or corn for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg