High Protein Chicken Pot Pie Soup

Why Make This Recipe

High Protein Chicken Pot Pie Soup is a comforting dish that combines the best of both worlds: the hearty flavor of chicken pot pie and the ease of a soup. It’s a warm meal that’s loaded with protein, making it perfect for those looking to fuel their day. This recipe is not only delicious but also quick to prepare, making it an excellent choice for busy weeknights.

How to Make High Protein Chicken Pot Pie Soup

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)

Directions:

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

How to Serve High Protein Chicken Pot Pie Soup

Serve this delicious soup hot in bowls. You can pair it with crusty bread or a simple side salad for a complete meal. The fresh parsley on top not only adds a nice touch but also a burst of freshness.

How to Store High Protein Chicken Pot Pie Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers. It will last for about 2-3 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stove.

Tips to Make High Protein Chicken Pot Pie Soup

• Use leftover chicken or rotisserie chicken for a quick option.
• Feel free to add more vegetables like potatoes or corn for extra nutrients.
• Adjust the thickness of the soup by adding more or less flour and cream to your liking.

Variation

You can make this recipe lighter by using low-fat milk instead of heavy cream. To add more flavor, consider adding a splash of white wine or some diced potatoes for a heartier texture.

FAQs

Can I use raw chicken in the soup?
Yes, you can use raw chicken. Just add it to the pot after sautéing the vegetables and cook until the chicken is fully cooked before adding the broth.

How can I make this soup gluten-free?
To make it gluten-free, substitute all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup.

Is it possible to make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer, making it perfect for meal prep. Just reheat before serving.

High Protein Chicken Pot Pie Soup

A comforting dish that merges hearty chicken pot pie flavor with the ease of soup, loaded with protein and quick to prepare for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil For sautéing
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 pound cooked chicken breast, shredded You can use leftover or rotisserie chicken.
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream or milk Use low-fat milk for a lighter option.
• 1/4 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
• to taste Salt and pepper
• to taste Fresh parsley, chopped (for garnish)

Method

 

Preparation

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

Notes

To store leftovers, let the soup cool completely, place it in an airtight container, and refrigerate for up to 3-4 days. For longer storage, freeze in freezer-safe containers for about 2-3 months. Thaw overnight in the fridge before reheating.