Cozy Canadian High Protein Chicken Pot Pie Soup
High Protein Chicken Pot Pie Soup is a hearty dish that combines all the comforting flavours of a classic pot pie without the fuss of making a pastry. This delicious soup is not only easy to prepare but is also packed with protein, making it a perfect option for a filling family meal. With tender chicken, vibrant vegetables, and a creamy base, every spoonful is a delightful warming experience, especially on a chilly evening. Let’s dive into how to create this comforting bowl of goodness!
What Goes into This High Protein Chicken Pot Pie Soup
To whip up this delightful soup, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 450g cooked chicken breast, shredded
- 960ml low-sodium chicken broth
- 150g frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 240ml heavy cream or milk
- 30g all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking High Protein Chicken Pot Pie Soup: Step by Step
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
- Allow the soup to simmer for an additional 10-15 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
- Serve hot, garnished with fresh, chopped parsley for that extra touch of freshness.
The Best Way to Serve It
When it comes to serving High Protein Chicken Pot Pie Soup, presentation is key! Ladle the thick, creamy soup into bowls and sprinkle a generous amount of fresh parsley on top. This not only brightens the dish but also adds a burst of flavour. Pair the soup with some crusty bread or a side salad for a complete meal. For those looking to elevate the experience, consider adding a sprinkle of grated cheese on top just before serving.
Expert Tips for High Protein Chicken Pot Pie Soup
- Make It Chunky: Feel free to add other vegetables such as potatoes, green beans, or corn to make the soup even heartier.
- Swap the Cream: If you prefer a lighter version, you can substitute heavy cream with low-fat milk or a non-dairy milk option.
- Spice It Up: Add a pinch of red pepper flakes for a subtle kick or some fresh lemon juice for brightness before serving.
High Protein Chicken Pot Pie Soup: Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavour to the soup.
How long will leftovers last?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months, just reheat when you’re ready to enjoy!
Can I make this vegetarian?
Yes! You can easily swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.
Give this High Protein Chicken Pot Pie Soup a try, and you’ll have a warm, comforting dish that the whole family will love! Happy cooking!
High Protein Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 450 grams cooked chicken breast, shredded Can use rotisserie chicken for convenience.
- 960 ml low-sodium chicken broth
- 150 grams frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 240 ml heavy cream or milk Substitute with low-fat or non-dairy milk if desired.
- 30 grams all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
- Allow the soup to simmer for an additional 10-15 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
- Serve hot, garnished with fresh, chopped parsley.
