High Protein Chicken Pot Pie Soup
A cozy, healthy twist on the classic chicken pot pie, this soup is packed with protein from shredded chicken and a variety of nutrient-rich vegetables, perfect for chilly evenings.
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.
Notes
You can roast the veggies instead of sautéing them for a deeper flavor. Additionally, the soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. You can make it ahead by cooking the veggies and chicken separately, then mixing everything on the serving day.