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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.
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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: 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.