High Protein Chicken Pot Pie Soup
A heartwarming dish that combines the flavors of a classic comfort food in a creamy soup. Packed with protein, it's perfect for busy weeknights.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced For depth of flavor
- 2 cloves garlic, minced Savory foundation
- 2 medium carrots, diced Adds sweetness
- 2 stalks celery, diced For crunch
- 1 pound cooked chicken breast, shredded Main protein source
- 4 cups low-sodium chicken broth Keeps it light
- 1 cup frozen peas For color and texture
- 1 teaspoon dried thyme Herbal flavor
- 1 teaspoon dried rosemary Herbal flavor
- 1 cup heavy cream or milk For creaminess
- 1/4 cup all-purpose flour To thicken the soup
- to taste salt and pepper For seasoning
- to taste fresh parsley, chopped For garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and minced garlic to the pot, along with the diced carrots and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the shredded chicken, 4 cups of low-sodium chicken broth, frozen peas, thyme, and rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, whisk together 1/4 cup of flour and 1 cup of heavy cream or milk until smooth.
- Pour the creamy flour mixture into the simmering pot while stirring constantly to thicken the soup.
- Let the soup simmer for 10-15 minutes, stirring occasionally until it reaches your desired thickness.
- Season with salt and pepper to taste, then ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
For added flavor, season chicken well before cooking. A squeeze of lemon juice can brighten the dish. Add more flour for a thicker consistency or include other vegetables like corn or green beans.