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–+ servings
High Protein Chicken Pot Pie Soup

Cozy Up with High Protein Chicken Pot Pie Soup in 30 Minutes

High Protein Chicken Pot Pie Soup is a comforting, creamy soup filled with protein-rich chicken and vibrant veggies, ready in just 30 minutes.
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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
  • 1 tablespoon Olive Oil Adds richness and helps sauté the vegetables for a flavorful base.
  • 1 medium Onion, diced Provides depth of flavor and aroma.
  • 2 cloves Garlic, minced Enhances aroma and taste; can be substituted with garlic powder.
  • 2 Carrots, diced Adds sweetness and color; can be replaced with parsnips.
  • 2 stalks Celery, diced Contributes crunch and flavor; optional.
  • 1 pound Cooked Chicken Breast, shredded The protein-rich main ingredient; can be substituted with turkey or chickpeas.
  • 4 cups Low-sodium Chicken Broth Forms the soup base; vegetable broth can be used for a vegetarian version.
For Added Texture and Flavor
  • 1 cup Frozen Peas Adds sweetness and color; can be replaced with fresh peas.
  • 1 teaspoon Dried Thyme Provide herbal flavor.
  • 1 teaspoon Rosemary Provide herbal flavor.
For Creaminess
  • 1 cup Heavy Cream or Milk Adds creaminess; alternatives available.
  • 1/4 cup All-purpose Flour Acts as a thickener; cornstarch can be used for a gluten-free option.
For Final Touches
  • Salt and Pepper To taste; essential for seasoning.
  • Fresh Parsley For garnish, adds color and freshness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Sauté Aromatics: Add 2 minced garlic cloves and cook for another minute. Incorporate the diced carrots and chopped celery, sautéing for 5-7 minutes until softened.
  3. Thicken the Base: Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring well. Cook for 1-2 minutes to form a light roux.
  4. Add the Broth: Gradually pour in 4 cups of low-sodium chicken broth while stirring to avoid lumps. Bring to a gentle simmer for 3-4 minutes.
  5. Incorporate Chicken and Seasonings: Stir in 1 pound of shredded chicken, 1 cup of frozen peas, 1 teaspoon of thyme, and 1 teaspoon of rosemary. Simmer for 10 minutes.
  6. Creamy Finish: In a bowl, whisk together 1 cup of heavy cream and 1 tablespoon of flour. Slowly add this to the soup, stirring constantly for 10-15 minutes.
  7. Season and Garnish: Season with salt and pepper to taste. Serve hot and garnish with chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 650mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Expert tips include ensuring the chicken is well-cooked, using low-sodium broth, stirring constantly when adding cream, resting the soup, and personalizing to taste.

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