High Protein Chicken Pot Pie Soup Recipe

Introduction

Craving comfort food with a protein-packed twist? This High Protein Chicken Pot Pie Soup delivers all the cozy, creamy flavors of a classic pot pie without the crust. It’s easy to make, hearty, and perfect for a satisfying meal any time of year.

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

• For a lighter version, substitute milk for heavy cream, but the soup may be less thick.
• Add diced potatoes for extra heartiness and texture.
• Fresh herbs can replace dried thyme and rosemary for a brighter flavor.
• Use leftover rotisserie chicken to save time without sacrificing taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the dairy from curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, turkey or cooked shredded pork can be great alternatives that pair well with the herbs and creamy texture of this soup.

How can I make this soup gluten-free?

Use a gluten-free flour blend in place of all-purpose flour to thicken the soup, or try cornstarch mixed with a little cold water as a thickener added in step 5.

High Protein Chicken Pot Pie Soup Recipe

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★★★★★

4.9 from 146 reviews

This High Protein Chicken Pot Pie Soup is a comforting and hearty dish that combines tender shredded chicken, fresh vegetables, and a creamy broth infused with herbs. Perfect for a nutritious and satisfying meal, this soup brings all the cozy flavors of a traditional chicken pot pie in a lighter, easy-to-make form.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced

Main Ingredients

• 1 pound cooked chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Thickener & Cream

• 1 cup heavy cream or milk
• 1/4 cup all-purpose flour

Seasoning & Garnish

• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil: In a large pot, heat 1 tablespoon of olive oil over medium heat to prepare the base for your soup.
2. Sauté the vegetables: Add diced onion, minced garlic, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, which should take about 5 to 7 minutes.
3. Add chicken and broth: Stir in the shredded cooked chicken, 4 cups of low-sodium chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a simmer to combine the flavors.
4. Prepare the cream mixture: In a small bowl, whisk together 1/4 cup of all-purpose flour and 1 cup of heavy cream (or milk) until the mixture is smooth to prevent lumps in the soup.
5. Combine cream mixture with soup: Gradually pour the cream and flour mixture into the simmering pot, stirring constantly to ensure the soup thickens evenly without any lumps forming.
6. Simmer the soup: Continue simmering the soup for an additional 10 to 15 minutes. This will allow the soup to thicken nicely and for flavors to meld together. Season with salt and pepper according to your taste preferences.
7. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a touch of freshness and color. Serve immediately and enjoy your comforting High Protein Chicken Pot Pie Soup.

Notes

• You can substitute heavy cream with milk for a lighter version, though the soup will be less creamy.
• Use cooked shredded rotisserie chicken to save time.
• For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Fresh herbs can be used instead of dried; just increase the quantity slightly.
• Adjust seasoning at the end as needed since broth and chicken may already contain salt.

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