High Protein Chicken Pot Pie Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
