High Protein Chicken Pot Pie Soup Recipe

Introduction

This High Protein Chicken Pot Pie Soup offers all the comforting flavors of a classic pot pie in a creamy, hearty soup. It’s packed with tender chicken, vegetables, and fragrant herbs, making it perfect for a cozy meal that’s also satisfying and nutritious.

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 the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Step 3: Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
4. Step 4: In a small bowl, whisk together the flour and heavy cream until smooth.
5. Step 5: Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
6. Step 6: Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
7. Step 7: Serve hot, garnished with fresh parsley.

Tips & Variations

• Use milk instead of heavy cream for a lighter version, but expect a slightly thinner soup.
• Add diced potatoes with the vegetables for extra heartiness.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Fresh herbs can replace dried thyme and rosemary for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain a smooth texture. Avoid overheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken works well and makes for a quick, convenient option. Just shred the meat before adding it to the soup.

Is it possible to freeze this soup?

Yes, you can freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stove. Keep in mind cream-based soups may separate slightly after freezing, so stir well when reheating.

High Protein Chicken Pot Pie Soup Recipe

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★★★★★

4.5 from 55 reviews

This High Protein Chicken Pot Pie Soup is a comforting and nutritious dish that combines tender shredded chicken, fresh vegetables, and a creamy broth infused with herbs. It’s a hearty soup perfect for a cozy meal, delivering rich flavors and a satisfying texture inspired by the classic chicken pot pie but in a lighter, soupy form.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

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

Protein and Vegetables

• 1 pound cooked chicken breast, shredded
• 1 cup frozen peas

Broth and Seasoning

• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Cream Mixture

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

Garnish

• Fresh parsley, chopped

Instructions

1. Heat Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes. This step builds the aromatic foundation of the soup.
2. Add Chicken and Broth: Stir in the shredded chicken, chicken broth, peas, dried thyme, and rosemary. Bring the mixture to a simmer, allowing the flavors to meld.
3. Prepare Cream Mixture: In a small bowl, whisk together the flour and heavy cream until smooth. This mixture will thicken the soup and give it a creamy consistency.
4. Thicken Soup: Gradually add the cream and flour mixture to the simmering soup, stirring constantly to prevent lumps. Continue to simmer for an additional 10-15 minutes until the soup thickens.
5. Season and Garnish: Season the soup with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley for a touch of freshness and color.

Notes

• You can substitute milk for heavy cream for a lighter soup, but the texture will be less rich.
• Use cooked shredded chicken from a rotisserie or leftover chicken to save time.
• For a gluten-free option, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• If you prefer a thicker soup, increase the flour by one tablespoon.
• This soup reheats well and makes great leftovers for the next day.

Keywords: chicken pot pie soup, high protein soup, creamy chicken soup, comforting soup, easy chicken soup recipe