High Protein Chicken Pot Pie Soup

A comforting and protein-packed soup that captures the essence of chicken pot pie in a lighter, more nutritious form.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Base Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 pound cooked chicken breast, shredded You can use rotisserie chicken.

Liquid Ingredients

4 cups low-sodium chicken broth Can use vegetable broth for a vegetarian version.
1 cup heavy cream or milk Substitute with coconut milk for a dairy-free version.

Finishing Touches

1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
to taste Salt and pepper
for garnish Fresh parsley, chopped

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.

Cooking

Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
In a small bowl, whisk together the flour and heavy cream until smooth.
Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.

Serving

Serve hot, garnished with fresh parsley.

Notes

This soup can be served with warm, crusty bread or flaky biscuits. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Adjust thickness by adding more flour or reducing broth.