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–+ servings
High Protein Chicken Pot Pie Soup

Cozy High Protein Chicken Pot Pie Soup Ready in 30 Minutes

This High Protein Chicken Pot Pie Soup is a comforting and hearty dish ready in just 30 minutes, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can use vegetable oil for a neutral flavor
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
For the Protein & Liquid
  • 2 cups Cooked Chicken Breast shredded
  • 4 cups Low-Sodium Chicken Broth or vegetable broth for vegetarian version
For Texture and Flavor
  • 1 cup Frozen Peas or corn or green beans
  • 1 teaspoon Dried Thyme or fresh for bolder flavor
  • 1 teaspoon Dried Rosemary or fresh for bolder flavor
  • 1/2 cup Heavy Cream or half-and-half or milk
  • 1/4 cup All-Purpose Flour or cornstarch for gluten-free
For Seasoning & Garnish
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Fresh Parsley for garnish

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until shimmering.
  2. Add 1 diced onion to the pot and sauté for 3-4 minutes until it turns translucent and fragrant.
  3. Stir in 2 minced garlic cloves, cooking for an additional minute until aromatic.
  4. Stir in 2 diced carrots and 2 diced celery stalks, cooking for about 5 minutes until they soften slightly.
  5. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring well to combine.
  6. Gradually whisk in 4 cups of low-sodium chicken broth, bringing the mixture to a gentle simmer.
  7. Allow it to cook for 10 minutes, stirring occasionally until the soup thickens slightly.
  8. Stir in 2 cups of cooked, shredded chicken and 1 cup of frozen peas, along with 1 teaspoon each of dried thyme and rosemary.
  9. Pour in 1/2 cup of heavy cream, stirring to incorporate.
  10. Taste and adjust seasoning with salt and pepper.
  11. Ladle the soup into bowls, garnishing with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup is customizable; substitute chicken for turkey or chickpeas for a vegetarian twist.

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