High Protein Chicken Pot Pie Soup

Why This Recipe Works

This soup gives the same warm taste as chicken pot pie but in a bowl. It uses shredded cooked chicken and a creamy mix to add protein and comfort. The flour and cream make the soup thick and rich without a crust. Herbs like thyme and rosemary add classic pot pie flavor. If you like high-protein comfort food, try a different savory idea like a high-protein chicken crust pizza for another meal option.

Why you should try this recipe

This soup is simple, filling, and high in protein. You can make it fast with cooked chicken. It uses basic pantry items and frozen peas so it is easy any day. The cream or milk adds richness and extra calories if you need them. The soup keeps well and makes good leftovers.

How to make High Protein Chicken Pot Pie Soup

Make the soup in one pot. First cook the vegetables until soft. Add chicken, broth, peas, and herbs. Mix flour with cream to make a smooth paste, then stir into the soup to thicken. Simmer until the soup is creamy and hot. The steps below show this clearly.

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)

Equipments Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Whisk or fork (to mix flour and cream)
• Cutting board and knife
• Measuring cups and spoons
• Ladle for serving

Step-by-Step Instructions :

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.

How to serve High Protein Chicken Pot Pie Soup

Serve the soup in deep bowls. Add extra chopped parsley on top for color. You can serve with whole grain bread or a simple side salad. For a balanced meal, pair it with a light side like vegetables or try a high-protein breakfast idea another day such as banana cottage cheese pancakes.

How to store High Protein Chicken Pot Pie Soup

Let the soup cool to room temperature before storing. Put it in airtight containers. Keep in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.

Tips & Tricks

• Use rotisserie chicken to save time.
• If the soup is too thick, add a bit more chicken broth or milk while reheating.
• For a lighter version, use milk instead of heavy cream.
• Stir often after adding the cream mixture to avoid lumps.
• Taste and add salt at the end, since broth can be salty.

Variations & Substitutions

• Dairy-free: use a non-dairy milk and a gluten-free flour mix.
• Lower fat: swap heavy cream for skim milk or half-and-half.
• Add more vegetables: corn, potatoes, or green beans work well.
• Make it spicy: add a pinch of cayenne or red pepper flakes.
• Use different herbs: swap rosemary for sage or parsley for a fresh note.
• Make it vegetarian: replace chicken with cubed tofu and use vegetable broth.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it fully before shredding and mixing with the soup. Add extra cooking time.

Q: Can I make this in a slow cooker?
A: Yes. Cook the vegetables briefly first, then add all ingredients except cream. Cook on low 4-6 hours, then stir in the cream and flour mix and heat until thick.

Q: How can I make it thicker?
A: Mix an extra tablespoon of flour with a bit of cold water or milk and stir into the simmering soup. Cook a few minutes until thick.

Q: Can I freeze this soup with cream in it?
A: You can freeze it, but cream can change texture after freezing. Stir well when reheating. Use milk if you want a more stable freeze.

Q: Is this high in protein?
A: Yes. The cooked chicken and optional dairy give the soup a good amount of protein per serving.

This recipe makes a warm, creamy soup that tastes like chicken pot pie. It keeps the protein high by using cooked chicken breast. The soup uses simple steps and common ingredients. You can cook it on a weeknight and enjoy leftovers later. For another savory bowl idea, see BBQ chicken roasted sweet potato bowls.

Conclusion

For a different take on pot pie soup, you can try a dairy-free version at Ambitious Kitchen’s Healthy Chicken Pot Pie Soup (dairy free!), which shows how to keep the flavor without dairy. If you want another home-style recipe to compare, look at the Homemade Chicken Pot Pie Soup guide at Healthy Fitness Meals for more tips and ideas.

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