High Protein Chicken Pot Pie Soup

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This High Protein Chicken Pot Pie Soup gives you all the cozy, creamy goodness of a pot pie without the fiddly crust or the guilt of eating a full pastry by yourself. It fills you up, flexes the protein, and still feels like an indulgence. If you like this cozy vibe, you might also enjoy my take on a healthy high protein white chicken chili for another weeknight winner.

Why This Recipe is Awesome

• It tastes like comfort food and behaves like a weekday superhero. You get warmth, creaminess, and protein in one bowl.
• It is ridiculously forgiving. Mess up the thickness a bit No big deal. Add a splash of broth or cream and you are back in business.
• It is fast. If you have leftover cooked chicken you already win half the battle.
• It is flexible. Want to add more veggies or swap dairy No drama. This soup adapts to your mood and pantry.
• It stores and reheats like a champ. Make it on Sunday and your lunches will feel fancy until Friday.

Ingredients You’ll Need

• 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)

Want a grainy swap instead of serving soup with bread Try a warm bowl of high protein chicken fried rice on the side for more chew and extra protein.

Step-by-Step Instructions

1. In a large pot, heat olive oil over medium heat. Get the pot hot enough to sizzle a bit but not so hot that things burn. You want the oil to shimmer and be ready for the aromatics.
2. Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes. Stir occasionally so nothing browns too fast. The smell here is your first victory.
3. Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer. Let the flavors get acquainted and cozy for a few minutes.
4. In a small bowl, whisk together the flour and heavy cream until smooth. Make sure no lumps remain. If you see lumps you can whisk longer or press them through a small sieve.
5. Gradually add the cream mixture to the pot, stirring constantly to avoid lumps. Constant stirring pays off Here you control the texture.
6. Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste. Taste as you go and adjust seasoning confidently.
7. Serve hot, garnished with fresh parsley. Pour into bowls, top with parsley, and bask in the applause from your taste buds.

Common Mistakes to Avoid

• Skipping the sweat on the veggies. If you rush this step your soup will lack depth. Cook the aromatics until soft and fragrant.
• Adding the cream mix too fast. Dump it in and you get lumps. Whisk the cream and flour well and add it slowly while stirring.
• Overcooking the chicken. If you use already cooked chicken toss it in just long enough to warm through. Extra cooking makes it dry.
• Forgetting to taste. Salt is not the enemy. Taste and adjust. A pinch at a time saves dinner.
• Ignoring texture. If the soup gets too thick just add a splash of broth. If it is too thin let it simmer a bit. You control the final vibe.

Alternatives & Substitutions

• Dairy swap Want it lighter Use milk instead of heavy cream. The soup will taste slightly less decadent but still comforting. If you need non dairy almond milk or oat milk work in a pinch but keep the thickness in check.
• Flour alternative No all-purpose flour Use cornstarch mixed with cold water for a gluten free thickener. Mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk into the simmering soup until it thickens.
• Veggie upgrades Want more greens Toss in spinach or kale at the end. They wilt fast and make the bowl feel extra virtuous.
• Protein swaps No chicken on hand Use shredded turkey or leftover rotisserie meat. Tastes great and wastes nothing.
• Spice it up Love heat Add a pinch of cayenne or smoked paprika. It brings warmth without trying too hard.
• Want it Cajun style Curious about a creamy spice kick Check out my version of high protein creamy Cajun chicken rice for inspo and then bring some of that fire into this soup.

My opinion here IMO is that small changes can make this recipe feel brand new. Try one swap at a time so you know what you like.

FAQ (Frequently Asked Questions)

Q Why does my soup taste flat Can I fix it
A Taste flat No panic Add salt a teaspoon at a time and a squeeze of lemon if you have it. Acid brightens flavors and lifts richness.

Q Can I use raw chicken instead of cooked
A Yes but adjust timing Brown the raw chicken cubes first or simmer until cooked through. If you start with raw meat be sure to cook until the internal temperature reaches safe levels.

Q Can I freeze this soup
A You can but with a caveat Cream based soups can separate when frozen. Freeze portions without the heavy cream, then add fresh cream when reheating. Alternatively freeze fully mixed if you accept a slight texture change.

Q Can I substitute gluten free flour
A Absolutely Use a 1 to 1 gluten free flour blend or cornstarch slurry instead. Cornstarch thickens quickly and works well for this soup.

Q How long does this keep in the fridge
A Store in an airtight container for 3 to 4 days. Reheat gently on the stove and stir to reincorporate any separated cream.

Q Is this recipe high protein
A Yes It uses a full pound of chicken so each bowl delivers a solid protein punch. Pair it with a side grain or greens for a balanced meal.

Q Can I make this slow cooker friendly
A You can Use raw chicken and all the veggies in the slow cooker, add broth, cook on low for 4 to 6 hours, then shred the chicken and add the cream and flour slurry at the end to thicken.

Final Thoughts

You just made a dinner that feels like a hug without doing a lot of heavy lifting. This soup covers comfort, protein, and convenience in one cozy bowl. Now go impress someone or yourself with your new culinary skills You earned this bowl of goodness.

High Protein Chicken Pot Pie Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: High Protein

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Description

A cozy, creamy soup that delivers the flavors of chicken pot pie without the hassle of a crust. High in protein and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. In a large pot, heat olive oil over medium heat until shimmering.
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, and 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 until the mixture is smooth.
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

Adjust seasoning as needed. This soup is versatile; feel free to add more vegetables or use milk instead of cream for a lighter version.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken soup, high protein, comfort food, easy recipe, weeknight dinner