High Protein Chicken Pot Pie Soup: A Cozy Seasonal Delight
Introduction
Ah, there’s something magical about the comforting aroma of homemade chicken pot pie wafting through your kitchen. That warmth, that hearty satisfaction… it’s like a hug in a bowl! But for those of us looking for a lighter or perhaps a more health-conscious option, I present to you the delightful "High Protein Chicken Pot Pie Soup." This seasonal recipe not only captures the essence of that beloved pot pie but twists it into a cozy soup format that’s perfect for chilly evenings.
Imagine tender pieces of chicken swimming in a creamy broth, brimming with colorful vegetables and fragrant herbs. The best part? You can whip this up in under an hour! Packed with protein from shredded chicken and loaded with nutrient-rich veggies, this soup is perfect for those cold nights when you need something hearty but without the heaviness of a traditional pie. Let’s dive in and create a bowl of warmth that’s guaranteed to please your palate and nourish your soul!
Ingredients & Equipment
Before we begin, let’s gather everything you’ll need to cook up a storm in your kitchen. This dish is as uncomplicated as it is delicious!
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 (for a lighter version)
- 1/4 cup all-purpose flour (or use cornstarch for a gluten-free option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Large pot
- Wooden spoon for stirring
- Small bowl (for whisking)
- Ladle (for serving)
- Optional: Immersion blender (if you prefer a creamier texture)
- A good knife and cutting board (for chopping veggies)
Step-by-Step Instructions
Ready to become a soup-making maestro? This step-by-step guide will walk you through the process, ensuring your High Protein Chicken Pot Pie Soup turns out delectable every time!
Heat the Olive Oil:
Start by heating the olive oil in a large pot over medium heat. The oil should shimmer, indicating it’s ready for the next step.Sauté the Vegetables:
Add the diced onion, minced garlic, carrots, and celery to the pot. Cook them for about 5-7 minutes until they soften. This aromatic sauté is where the magic begins, infusing flavors into your soup.Add Chicken & Broth:
Stir in your shredded chicken, followed by the low-sodium chicken broth, frozen peas, thyme, and rosemary. Bring this mixture to a gentle simmer, letting all those lovely flavors meld together.Prepare the Cream Mixture:
In a small bowl, whisk together the flour and heavy cream until smooth. This mix will give your soup that creamy texture everyone loves!Incorporate the Cream:
Gradually add the cream mixture to the pot while stirring constantly. This technique prevents lumps from forming and ensures a velvety soup.Simmer Until Thickened:
Allow the soup to simmer for an additional 10-15 minutes, stirring occasionally. You’ll notice it begin to thicken into that luscious consistency reminiscent of a pot pie filling.Season and Serve:
Taste your soup, then season with salt and pepper as desired. Once satisfied, ladle into bowls and garnish with freshly chopped parsley for that final touch.
Pro Tip: You can roast the veggies instead of sautéing them for a deeper flavor. Simply toss them in olive oil, season, and roast at 400°F for about 20 minutes before adding them to the pot!
Storage, Freezing & Make-Ahead Tips
Got leftovers? Lucky you! You can store your delicious High Protein Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3-4 days. Just make sure it cools down to room temperature before sealing it tight.
Want to keep some for later? This soup freezes beautifully! Portion it into freezer-safe containers or bags, leaving some space at the top for expansion. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stovetop.
If you want to make this soup ahead of time, you can cook your veggies and chicken separately, then mix everything the day you plan to serve it. This way, you ensure that each ingredient maintains its best flavor and texture.
How to Use / Serve This Dish
One of the best parts about this soup is its versatility. You can serve it as a standalone meal with a slice of crusty bread or a simple green salad drizzled with a zesty vinaigrette. You could also serve it over a bed of mashed potatoes or even rice for an extra-carb twist!
Feeling adventurous? Try adding some dumplings on top during the last few minutes of cooking for a fun twist on this classic dish. Or, for a spicier version, toss in some diced jalapeños or a sprinkle of cayenne pepper to awaken your taste buds.
FAQ Section
1. Can I use frozen chicken instead of cooked chicken?
Absolutely! Just add the frozen chicken to the pot at the beginning and cover it with broth. Cook until the chicken is thoroughly done, then shred it before continuing with the recipe.
2. Any substitutions for heavy cream?
You can substitute heavy cream with whole milk for a lighter option or coconut milk for a dairy-free version. Just remember to adjust seasonings, as coconut can add sweetness.
3. How long does this soup last in the fridge?
When stored properly in an airtight container, this soup will last for about 3-4 days in your refrigerator.
4. Can I add other veggies?
Yes! Feel free to experiment by adding ingredients like corn, green beans, or even sweet potatoes for added flavor, texture, and nutrients.
5. How can I make this soup gluten-free?
Simply substitute the all-purpose flour with cornstarch and ensure your chicken broth is gluten-free. This way, you can enjoy all the comforting flavors without the gluten.
Final Thoughts / Encouragement
As the leaves turn and the chill in the air beckons cozy evenings at home, there’s no better time to whip up a batch of High Protein Chicken Pot Pie Soup. Not only is it a comforting dish that will warm your soul, but it’s also hearty and nutritious, making it a perfect addition to your fall or winter dinner rotation.
So gather your ingredients, roll up your sleeves, and bring the aroma of homemade chicken pot pie soup into your kitchen. Trust me, your family will thank you for it! Don’t forget to share your experiences with this recipe and any personal twists you added. Happy cooking!
High Protein Chicken Pot Pie Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, 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 for a lighter version
- ¼ cup all-purpose flour or use cornstarch for a gluten-free option
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften.
- Stir in shredded chicken, low-sodium chicken broth, frozen peas, thyme, and rosemary. Bring to a gentle simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth, then gradually add it to the pot while stirring constantly.
- Allow the soup to simmer for an additional 10-15 minutes, stirring occasionally until it thickens.
- Season with salt and pepper to taste, then ladle into bowls and garnish with freshly chopped parsley.
