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High protein chicken pot pie soup with veggies and herbs in a bowl

High Protein Chicken Pot Pie Soup

This comforting soup is a delicious twist on the classic chicken pot pie, packed with protein from chicken and nutrients from vegetables. Perfect for chilly days or meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced Diced
  • 2 cloves garlic, minced Minced
  • 2 medium carrots, diced Diced
  • 2 stalks celery, diced Diced
  • 1 pound cooked chicken breast, shredded Shredded
  • 4 cups low-sodium chicken broth Low-sodium for healthier option
  • 1 cup frozen peas Add towards the end of cooking
  • 1 teaspoon dried thyme Dried
  • 1 teaspoon dried rosemary Dried
  • 1 cup heavy cream or milk For creaminess
  • 1/4 cup all-purpose flour For thickening
  • to taste Salt and pepper To season
  • to taste Fresh parsley, chopped For garnish

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
  3. Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
  4. In a small bowl, whisk together the flour and heavy cream until smooth.
  5. Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
  6. Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

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.