Description
This High Protein Chicken Pot Pie Soup is warm, creamy, and incredibly satisfying. Packed with tender chicken, hearty vegetables, and a rich, velvety broth, it brings all the cozy pot pie flavors you love—without the crust. Perfect for busy weeknights, meal prep, or whenever you need a comforting, protein-packed bowl of goodness.
Ingredients
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1 lb boneless, skinless chicken breasts, diced
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2 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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3 medium carrots, sliced
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2 stalks celery, diced
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1 cup frozen peas
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4 cups low-sodium chicken broth
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1 cup heavy cream
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2 tbsp all-purpose flour
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1 tsp dried thyme
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Salt and pepper to taste
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and sauté until golden brown, 5–7 minutes. Remove chicken and set aside.
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Add the chopped onion to the pot and cook until softened, about 3–4 minutes. Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes.
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Sprinkle flour over the vegetables and mix well. Slowly pour in the chicken broth while stirring, creating a smooth, thickened base.
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Bring to a gentle simmer and cook for 10 minutes to let the flavors develop.
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Return the cooked chicken to the pot, then add peas, dried thyme, and heavy cream. Simmer for 5–7 more minutes.
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Taste and adjust seasonings. Remove from heat and let rest for a few minutes before serving.
Notes
For extra protein, stir in ½ cup plain Greek yogurt after removing from heat.
To thicken further, simmer uncovered for a few extra minutes.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg