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

A warm and hearty High Protein Chicken Pot Pie Soup that comes together in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Fat for sautéing; substitute with vegetable oil if desired.
1 medium Onion, diced Flavor base; shallots can provide a milder taste.
2 cloves Garlic, minced Adds aromatic depth; replace with garlic powder (1/2 tsp) if fresh is unavailable.
2 Carrots, diced Brings sweetness and texture; any root vegetable works for variation.
2 stalks Celery, diced Contributes flavor and crunch; leeks can be used as a substitute.

For the Protein

1 pound Cooked Chicken Breast, shredded Main protein source; can be swapped with cooked turkey or chickpeas.

For the Broth

4 cups Low-Sodium Chicken Broth Provides the soup base; use vegetable broth for a vegetarian version.
1 cup Frozen Peas Adds color and sweetness; fresh peas can also work beautifully.

For the Seasoning

1 teaspoon Dried Thyme Enhances flavor; Italian seasoning works as an alternative.
1 teaspoon Dried Rosemary Enhances flavor; Italian seasoning works as an alternative.
Salt and Pepper Essential seasonings for balance; adjust to taste.

For the Creaminess

1 cup Heavy Cream Adds richness; half-and-half or plant-based milk can lighten the dish.
1/4 cup All-Purpose Flour Thickener for the soup; cornstarch can be used as a gluten-free alternative.

For the Garnish

Fresh Parsley Enhances presentation; substitute with thyme or chives for variation.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 medium diced onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks, cooking for an additional 5-7 minutes until the vegetables are softened and fragrant.
Once the vegetables are combined and cooked, return 1 pound of shredded cooked chicken to the pot. Pour in 4 cups of low-sodium chicken broth and add 1 cup of frozen peas along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Bring the mixture to a gentle simmer for about 5 minutes.
In a medium bowl, whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour until smooth. This creamy mixture will add richness and thickness.
Gradually pour the cream and flour mixture into the simmering soup while stirring continuously. Continue to stir and let the soup gently simmer for an additional 10-15 minutes, ensuring it thickens.
Taste your soup and adjust the seasoning by adding salt and pepper according to your preference. Allow the soup to simmer a few more minutes, ensuring all ingredients are well combined.
Ladle the warm soup into bowls and finish with a sprinkle of fresh parsley. Enjoy this heartwarming dish along with crusty bread.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 180mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Gently reheat, adding broth if necessary to restore creaminess.

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