Hey there! If you’ve ever craved the comfort of High Protein Chicken Pot Pie Soup without the hassle of making an actual pie, you’re in the right place. I’ve got a recipe that’s not only loaded with all the savory goodness you love but also packed with protein. Trust me, as a busy mom, I know just how valuable it is to have a hearty and healthy meal up your sleeve that doesn’t require hours in the kitchen. This recipe is perfect for those weeknights when you want something delicious but need it on the table, like, yesterday!
Oh, and if you’re looking for another soup option, check out my Easy Vegetable Soup for more cozy vibes!
Why you’ll love this recipe
This soup is like a hug in a bowl! It’s simple to make, using ingredients you probably already have in your pantry. The best part? It’s ready in just 45 minutes, prep and cook time included. I mean, who doesn’t love a meal that’s both quick and satisfying?
The combination of carrots, peas, and chicken swimming in a creamy broth will remind you of the best parts of a traditional pot pie but without the crusty guilt. Plus, it’s a great way to get everyone at the table to eat their veggies. My family can’t get enough, and honestly, it’s one of those dishes I don’t mind making again and again!
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)
Step-by-step instructions
Start with the veggies
In a large pot, heat the olive oil over medium heat. Toss in the diced onion, garlic, carrots, and celery. Cook them until they’re nice and soft, about 5-7 minutes. You want them soft but not mushy — think al dente for vegetables?
Add the chicken and simmer away
Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring it all to a gentle simmer. Let those flavors mingle for a bit, which should take around 10 minutes.
Make it creamy
In a small bowl, whisk together the flour and heavy cream until smooth. Gradually add this creamy mixture to your pot, stirring constantly. This prevents any lumps, and trust me, no one likes lumpy soup.
Final touch
Let your soup simmer for another 10-15 minutes until it thickens beautifully. Season with salt and pepper to your liking. Remember, you can always add more, but you can’t take it out!
Serve
Dish it up hot and sprinkle with some fresh parsley. Enjoy your cozy creation!
Recipe tips & variations
- Use leftover chicken: This recipe is perfect for using up leftover cooked chicken or even rotisserie chicken if you’re in a time crunch.
- Switch the veggies: Feel free to add other veggies like diced potatoes or corn for added texture.
- Lighter version: Swap out the heavy cream for milk, or use a mix of milk and Greek yogurt for a creamier yet lighter take.
Herb swap: If you’re out of thyme and rosemary, Italian seasoning or fresh herbs work great too!
Storage & reheating
If you happen to have leftovers (rare for us!), this soup stores wonderfully.
Storing: Let it cool completely, then pour it into airtight containers. It’ll keep in the fridge for up to 4 days
Freezing: You can also freeze it for up to 3 months. Just leave out the cream before freezing and add it when reheating for best results.
Reheating: Warm it up in a pot over medium heat. If it’s too thick, add a splash of broth or milk.
FAQs
1. Can I make this soup gluten-free?
Absolutely! Just use a gluten-free flour blend in place of regular flour.
2. Can I make this soup in a slow cooker?
Yes, you can! Simply cook the veggies in olive oil first, then transfer everything to the slow cooker. Cook on low for 4-5 hours, adding the cream at the last 30 minutes.
3. What kind of milk should I use?
You can use whatever milk you prefer. Whole milk gives a creamier texture, but 2% or even dairy-free milk work too!
4. Can I use fresh peas instead of frozen?
Definitely! If using fresh peas, add them to the soup during the last 10 minutes of cooking so they don’t overcook.
Recipes you may like
Looking for more hearty soup recipes? You might enjoy:
- Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
- Pumpkin banana bread combo – two favorites in one
Happy cooking, and remember, soup’s up! 🍲
High Protein Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting High Protein Chicken Pot Pie Soup recipe that’s quick to make and loaded with savory goodness.
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)
Instructions
- In a large pot, heat the olive oil over medium heat. Toss in the diced onion, garlic, carrots, and celery. Cook them until they’re nice and soft, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring it all to a gentle simmer for around 10 minutes.
- In a small bowl, whisk together the flour and heavy cream until smooth. Gradually add this creamy mixture to your pot, stirring constantly.
- Let your soup simmer for another 10-15 minutes until it thickens beautifully. Season with salt and pepper to your liking.
- Dish it up hot and sprinkle with some fresh parsley. Enjoy your cozy creation!
Notes
- Use leftover chicken: This recipe is perfect for using up leftover cooked chicken or even rotisserie chicken.
- Switch the veggies: Feel free to add other veggies like diced potatoes or corn.
- Lighter version: Swap out the heavy cream for milk, or use a mix of milk and Greek yogurt.
- Herb swap: If you’re out of thyme and rosemary, Italian seasoning or fresh herbs work great.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Protein: high