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–+ servings
High Protein Chicken Pot Pie Soup

Hearty High Protein Chicken Pot Pie Soup in Just 30 Minutes

This High Protein Chicken Pot Pie Soup is a comforting, wholesome meal made 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: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with canola oil or butter.
  • 1 medium Onion, diced Adds essential sweetness and depth.
  • 2 cloves Garlic, minced Substitute with garlic powder if necessary.
  • 2 Carrots, diced Can swap with any root vegetable.
  • 2 stalks Celery, diced Bell peppers are great substitutes.
For the Protein
  • 1 pound Cooked Chicken Breast, shredded Turkey or chickpeas make excellent alternatives.
For the Broth
  • 4 cups Low-Sodium Chicken Broth Opt for vegetable broth for vegetarian version.
  • 1 cup Frozen Peas Use fresh peas when in season.
For the Creaminess
  • 1 teaspoon Dried Thyme Fresh herbs can be used, adjusting amounts.
  • 1 teaspoon Dried Rosemary Fresh herbs can be used, adjusting amounts.
  • 1 cup Heavy Cream or Milk Half-and-half or plant-based milk works as lighter options.
For Thickening
  • ¼ cup All-Purpose Flour Cornstarch is a gluten-free alternative.
  • Salt and Pepper Essential seasonings to taste.

Equipment

  • Large Pot

Method
 

How to Make High Protein Chicken Pot Pie Soup
  1. In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 diced medium onion and cook until translucent, about 3-4 minutes.
  3. Toss in 2 minced garlic cloves and stir for 30 seconds until fragrant.
  4. Stir in 2 diced carrots and 2 diced celery stalks, cooking for about 5 minutes.
  5. Sprinkle ¼ cup of all-purpose flour over the softened vegetables, stirring well.
  6. Gradually add 4 cups of low-sodium chicken broth, stirring continuously until smooth.
  7. Add 1 pound of shredded cooked chicken, 1 cup of frozen peas, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
  8. In a separate bowl, mix 1 cup of heavy cream with a bit of flour, then slowly add to the soup.
  9. Taste and adjust the seasonings with salt and pepper, and let the soup rest before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Garnish with fresh parsley or thyme for a delightful touch.

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