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Bowl of high protein chicken pot pie soup with vegetables and chicken

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.