High Protein Chicken Pot Pie Soup in a bowl garnished with herbs

High Protein Chicken Pot Pie Soup

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why make this recipe

High Protein Chicken Pot Pie Soup is a comforting and hearty meal that is both delicious and nutritious. This recipe packs in a healthy amount of protein from the chicken, making it a great choice for those looking to boost their protein intake. It’s also packed with vegetables, making it a wholesome option for any time of the year. Plus, the creamy texture gives you that satisfying feeling found in a traditional pot pie, but in soup form. Whether you’re feeding a family or enjoying some leftovers, this soup is sure to please everyone’s taste buds.

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 olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery, cooking 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

To serve High Protein Chicken Pot Pie Soup, ladle the soup into bowls and top each with a sprinkle of fresh parsley. This adds a nice color and fresh flavor. Enjoy the soup with some crusty bread or a simple salad for a complete meal. It’s best served hot, so make sure to enjoy it right after cooking!

how to store High Protein Chicken Pot Pie Soup

To store any leftovers, let the soup cool down completely at room temperature. Then, transfer it to an airtight container and refrigerate it. It will last for about 3-4 days in the fridge. You can also freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stovetop over medium heat until warm.

tips to make High Protein Chicken Pot Pie Soup

  • If you prefer a thicker soup, you can add a little more flour to the cream mixture.
  • Feel free to add other vegetables like potatoes or corn for extra nutrition and flavor.
  • For a lighter version, you can use low-fat milk instead of heavy cream.
  • Make sure not to let the soup boil after adding the cream mixture to prevent curdling.

variation

You can easily customize this soup to your liking. For a spicier version, add diced green chilies or some red pepper flakes. You could also replace the chicken with turkey if you have leftovers from a holiday dinner. For a vegetarian version, just use vegetable broth and add more vegetables like mushrooms or green beans instead of chicken.

FAQs

Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great option! It saves time and adds great flavor to the soup.

Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day ahead. Just reheat it on the stove before serving.

Is this soup gluten-free?
To make this soup gluten-free, simply replace all-purpose flour with a gluten-free flour mix or cornstarch.

High Protein Chicken Pot Pie Soup

A comforting and hearty soup that delivers a healthy dose of protein from chicken, complemented by a medley of vegetables in a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Base 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 Use rotisserie chicken for convenience
  • 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 version
  • 1/4 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery, cooking 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.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

For a thicker soup, add more flour to the cream mixture. Customize with other vegetables like potatoes or corn. Best served hot with crusty bread or a simple salad.