Comforting High Protein Chicken Pot Pie Soup You’ll Love

This High Protein Chicken Pot Pie Soup is a creamy, hearty dish perfect for busy weeknights.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 tablespoon Olive Oil Substitute with any vegetable oil if needed.
1 medium Onion Shallots can be used as a milder alternative.
2 cloves Garlic Fresh is best, but garlic powder works in a pinch.
2 medium Carrots Parsnips are a great substitution for a different flavor.
2 stalks Celery Swap with bell peppers for a slightly sweeter taste.

For the Main Ingredients

2 cups Cooked Chicken Breast Use leftover turkey or rotisserie chicken as a time saver.
4 cups Low-Sodium Chicken Broth Use vegetable broth for a vegetarian adaptation.
1 cup Frozen Peas Green beans can be used if preferred.

For the Seasoning

1 teaspoon Dried Thyme Italian seasoning can serve as an effective replacement.
1 teaspoon Dried Rosemary Substitute sage for a different twist.

For the Creamy Texture

1/2 cup Heavy Cream Half-and-half or plant-based milk can be alternatives.
1/4 cup All-Purpose Flour Cornstarch is a great gluten-free alternative.
to taste Salt Essential for seasoning.
to taste Pepper Adjust to your taste.

For Garnish

2 tablespoons Fresh Parsley Can be replaced with thyme or chives if desired.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add finely diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5-7 minutes until softened.
Stir in shredded cooked chicken and pour in 4 cups of low-sodium chicken broth. Bring to a gentle simmer for about 3-4 minutes.
Mix in 1 cup of frozen peas, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Continue to simmer for another 2-3 minutes.
In a small bowl, whisk together ½ cup of all-purpose flour and 1 cup of heavy cream until smooth. Gradually stir into the pot. The soup will thicken as you stir for about 1-2 minutes.
Allow to simmer for an additional 10-15 minutes on low heat. Season with salt and pepper to taste.
Remove from heat, let sit for a few minutes, then serve hot in bowls garnished with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Expert tips include ensuring chicken is fully cooked and sautéing vegetables just until tender for a pleasant crunch.

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