High Protein Chicken Pot Pie Soup Recipe

Introduction

This High Protein Chicken Pot Pie Soup combines all the comforting flavors of a classic pot pie in a warm, hearty soup. It’s packed with tender chicken, fresh vegetables, and a creamy broth that’s perfect for any season.

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)

Instructions

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

Tips & Variations

• For a lighter version, use milk instead of heavy cream.
• Add diced potatoes for extra heartiness.
• Fresh herbs like thyme and rosemary can be substituted with Italian seasoning if preferred.
• Use leftover roasted chicken to save prep time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and add a richer flavor. Just make sure they are cooked and shredded before adding to the soup.

Is there a gluten-free way to thicken this soup?

You can substitute the all-purpose flour with gluten-free flour or cornstarch. If using cornstarch, mix it with cold water before adding to avoid lumps and adjust quantities for desired thickness.

High Protein Chicken Pot Pie Soup Recipe

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★★★★★

4.8 from 125 reviews

A comforting and protein-packed Chicken Pot Pie Soup that combines tender shredded chicken, fresh vegetables, and a creamy broth seasoned with thyme and rosemary. This hearty soup is a delicious twist on the classic chicken pot pie, offering all the flavors in a warm, satisfying bowl.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced

Main Ingredients

• 1 pound cooked chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Thickener

• 1 cup heavy cream or milk
• 1/4 cup all-purpose flour

Seasoning & Garnish

• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil: In a large pot, warm 1 tablespoon of olive oil over medium heat to prepare the base for sautéing the vegetables.
2. Sauté the vegetables: Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook for about 5-7 minutes until the vegetables are tender and fragrant.
3. Add chicken and broth: Stir in the shredded cooked chicken, 4 cups of low-sodium chicken broth, 1 cup frozen peas, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bring the mixture to a gentle simmer to meld the flavors.
4. Prepare cream and flour mixture: In a small bowl, whisk together 1 cup heavy cream (or milk) and 1/4 cup all-purpose flour until smooth and free of lumps.
5. Thicken the soup: Gradually pour the cream and flour mixture into the pot, stirring constantly to prevent lumps, then simmer the soup for 10-15 minutes until thickened to a creamy consistency.
6. Season and serve: Add salt and pepper to taste. Serve the soup hot, garnished generously with freshly chopped parsley.

Notes

• For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
• Use pre-cooked rotisserie chicken for convenience and extra flavor.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Freeze leftovers in portions for up to 2 months; thaw overnight before reheating.
• To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Keywords: Chicken Pot Pie Soup, High Protein Soup, Chicken Soup, Comfort Food, Creamy Chicken Soup, Healthy Chicken Soup