High Protein Chicken Pot Pie Soup to Warm Your Soul

A delightful High Protein Chicken Pot Pie Soup that embodies cozy comfort and is ready in just 30 minutes!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil or butter for a different flavor
1 large onion diced; use yellow or white for best flavor
2 cloves garlic minced
2 medium carrots diced; can include parsnips for additional sweetness
2 stalks celery chopped

For the Protein

2 cups shredded cooked chicken breast can substitute turkey

For the Broth

4 cups low-sodium chicken broth or vegetable broth for vegetarian version
1 cup frozen peas no preparation needed

For the Flavoring

1 teaspoon dried thyme
1 teaspoon dried rosemary

For the Creaminess

1/4 cup heavy cream or milk for lighter option
1/4 cup all-purpose flour or cornstarch for gluten-free option

Seasoning and Garnish

to taste salt
to taste pepper
to taste fresh parsley for garnish

Equipment

large pot

Method

Preparation Steps

Heat the olive oil in a large pot over medium heat for about 1-2 minutes until shimmering.
Add the diced onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté for 5-7 minutes until soft and fragrant.
Incorporate the shredded chicken, chicken broth, and frozen peas. Stir and bring to a gentle simmer.
Whisk together flour and heavy cream in a separate bowl until smooth. Add to the simmering soup, stirring continuously.
Add dried thyme and rosemary. Simmer uncovered for 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best flavor, roast the vegetables beforehand. Avoid boiling after adding heavy cream to prevent curdling. Store leftovers in an airtight container for up to 3 days.

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