High Protein Chicken Pot Pie Soup Recipe

Introduction

This High Protein Chicken Pot Pie Soup is a comforting and hearty meal perfect for chilly days. Packed with tender chicken, vegetables, and a creamy broth, it brings all the flavors of a classic pot pie in a warm, satisfying bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound cooked chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream or milk
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat.
2. Step 2: Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Step 3: Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
4. Step 4: In a small bowl, whisk together the flour and heavy cream until smooth.
5. Step 5: Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
6. Step 6: Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
7. Step 7: Serve hot, garnished with fresh parsley.

Tips & Variations

• Use milk instead of heavy cream for a lighter version of the soup without sacrificing creaminess.
• Add diced potatoes for extra heartiness and texture.
• For fresh herbs, substitute dried thyme and rosemary with 1 tablespoon each of fresh versions.
• Leftover rotisserie chicken works perfectly and saves time.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a splash of broth or milk when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken pot pie soup?

Yes, you can freeze the soup for up to 2 months. Keep in mind that the cream may separate slightly upon thawing; stirring well and reheating gently will help restore its texture.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a flour-based slurry or cornstarch to thicken if desired.

High Protein Chicken Pot Pie Soup Recipe

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★★★★★

4.5 from 135 reviews

This High Protein Chicken Pot Pie Soup is a comforting and nutritious twist on traditional pot pie, featuring tender shredded chicken, fresh vegetables, and a creamy broth thickened with a touch of flour and cream. Perfect for those seeking a hearty yet healthy meal, this soup combines the familiar flavors of pot pie in a warm, satisfying bowl.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound cooked chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream or milk
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat Oil and Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
2. Add Chicken and Broth: Stir in the shredded cooked chicken, low-sodium chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer over medium heat.
3. Prepare Cream Mixture: In a small bowl, whisk together the all-purpose flour and heavy cream (or milk) until the mixture is smooth with no lumps.
4. Thicken Soup: Gradually pour the cream and flour mixture into the simmering soup, stirring constantly to prevent lumps from forming. Continue to simmer the soup for an additional 10 to 15 minutes, allowing it to thicken and the flavors to meld together.
5. Season and Serve: Season the soup with salt and pepper to taste. Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.

Notes

• Using cooked chicken breast is a great way to use leftover chicken or rotisserie chicken for convenience.
• You can substitute heavy cream with whole milk or a lower-fat dairy option for a lighter soup, though it may be less creamy.
• For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• Feel free to add other vegetables such as potatoes or mushrooms for extra texture and flavor.
• Adjust herbs and seasoning to your preference, fresh herbs can also be used in place of dried.

Keywords: chicken pot pie soup, high protein soup, creamy chicken soup, comfort food, healthy chicken soup