High Protein Chicken Pot Pie Soup
A hearty and comforting soup that combines the flavors of classic pot pie with high protein and vibrant vegetables, perfect for a family meal.
Servings: 4 servings
Calories: 450kcal
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.
Notes
For added heartiness, consider adding potatoes, green beans, or corn. For a spice kick, add red pepper flakes or fresh lemon juice before serving. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months.