why make this recipe
High Protein Chicken Pot Pie Soup is a delicious twist on the classic chicken pot pie. This soup is comforting and filling, packed with protein from chicken and nutrients from vegetables. It’s perfect for chilly days or if you just want a hearty meal. Plus, it’s easy to make and great for meal prep!
how to make High Protein Chicken Pot Pie Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a 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.
- Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
how to serve High Protein Chicken Pot Pie Soup
Serve the soup hot in bowls, and add a sprinkle of fresh parsley on top for color and flavor. This soup pairs well with crusty bread, crackers, or a fresh side salad for a complete meal.
how to store High Protein Chicken Pot Pie Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just reheating it on the stove or in the microwave will bring it back to life!
tips to make High Protein Chicken Pot Pie Soup
- Use rotisserie chicken to save time on cooking and shredding.
- Feel free to add other vegetables like corn or green beans for more texture and flavor.
- For a lighter version, use low-fat milk instead of heavy cream.
variation
You can make a gluten-free version by using gluten-free flour or cornstarch instead of regular all-purpose flour. This will help thicken the soup without gluten.
FAQs
Q: Can I use raw chicken in this recipe?
A: Yes, you can use raw chicken. Just cook it in the pot before adding the vegetables. Make sure it’s cooked through before adding the broth.
Q: Is this soup freezable?
A: Yes, this soup freezes well. Let it cool completely before freezing in airtight containers.
Q: Can I make this soup vegetarian?
A: Absolutely! Replace the chicken with diced potatoes or chickpeas and use vegetable broth instead of chicken broth.
High Protein Chicken Pot Pie Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a 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.
- Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
