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–+ servings
High Protein Chicken Pot Pie Soup

High Protein Chicken Pot Pie Soup for Cozy Nights In

This High Protein Chicken Pot Pie Soup is a warm and nourishing meal, perfect for chilly nights, combining tender chicken, vegetables, and creamy goodness.
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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 substitute with any neutral oil if preferred
  • 1 medium onion diced; swap with shallots for a softer taste
  • 2 cloves garlic minced; garlic powder can work in a pinch
  • 2 medium carrots diced; substitute with parsnips for a unique twist
  • 2 stalks celery chopped; replace with fennel for a more aromatic profile
  • 2 cups cooked chicken breast shredded; turkey works well for a lighter option
  • 4 cups low-sodium chicken broth vegetable broth is perfect for a vegetarian version
  • 1 cup frozen peas fresh peas can be used if available
For Thickening & Creaminess
  • 1 teaspoon dried thyme Italian seasoning can serve as an alternative
  • 1 teaspoon dried rosemary
  • 1/3 cup all-purpose flour gluten-free flour is an excellent replacement
  • 1 cup heavy cream substitute with half-and-half or plant-based milk for a lighter option
To Finish Up
  • to taste salt adjust according to your personal preference
  • to taste pepper adjust according to your personal preference
  • 1/4 cup fresh parsley for garnishing; fresh thyme can also be used

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for High Protein Chicken Pot Pie Soup
  1. Begin by pouring 2 tablespoons of olive oil into a large pot. Heat it over medium heat until shimmering, about 1–2 minutes.
  2. Add 1 diced onion and 2 cloves of minced garlic to the pot, stirring frequently for about 3–4 minutes until the onion is translucent.
  3. Next, toss in 2 diced carrots and 2 chopped celery stalks. Cook for 5 minutes, stirring occasionally, until softened and colors brighten.
  4. Stir in 2 cups of shredded cooked chicken, 4 cups of low-sodium chicken broth, 1 cup of frozen peas, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Bring to a simmer for about 5 minutes.
  5. In a separate bowl, whisk together 1/3 cup of all-purpose flour and 1 cup of heavy cream until smooth, about 2 minutes.
  6. Gradually pour the cream mixture into the pot, stirring continuously for about 2–3 minutes until the soup thickens slightly.
  7. Allow the soup to simmer for an additional 10-15 minutes while stirring occasionally. Taste and season generously with salt and pepper.
  8. Ladle the soup into bowls and garnish with freshly chopped parsley or thyme. Serve immediately while warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Feel free to add extra veggies like corn or green beans for additional flavor and nutrition.

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