• Sauté the aromatics. Preheat oven to 375°F. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, salt and black pepper. Cook for 2–3 minutes, until the onion begins to soften.
  3 tbsps olive oil, ½ yellow onion, 3 cloves garlic, 1 tsp kosher salt, ½ tsp fresh ground black pepper
• Add vegetables and herbs. Add the carrots, potatoes, rosemary and thyme. Cook for 2–3 minutes, stirring occasionally, until the herbs are fragrant.
  4 medium carrots, 2 medium Yukon potatoes, ¾ tsp dried rosemary, ¾ tsp dried thyme
• Simmer the soup. Add the chicken breasts and chicken broth. Cover and bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, stirring occasionally, until the vegetables are tender and the chicken reaches 165°F in the thickest part. Prepare the puff pastry toppers while the soup simmers.
  6 cups chicken broth, 2 boneless, skinless chicken breasts

Bake the puff pastry toppers

• Cut and bake the pastry. Unfold the thawed puff pastry and cut into squares, triangles or other desired shapes. Arrange on a parchment-lined baking sheet and brush with the beaten egg, if using. Bake at 375°F for 10–15 minutes, until puffed and golden brown.
  1 sheet of puff pastry, 1 large egg
• Shred the chicken. Transfer the cooked chicken to a cutting board and let rest for a few minutes. Shred or cut into bite-size pieces, then return it to the soup.
• Finish the soup. Reduce heat to a very gentle simmer. Stir in the peas and heavy cream. Mix the cornstarch with a small amount of cold water until smooth. Stir about half of the slurry into the soup and simmer for a couple of minutes. Add more as needed until the soup reaches your preferred thickness.
  1 cup frozen peas, 1 cup heavy cream, 2-3 Tbsps cornstarch
• Serve. Taste and adjust seasoning as needed. Ladle into bowls and serve immediately with the warm puff pastry toppers and freshly cracked black pepper, if desired.