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High Protein Chicken Pot Pie Soup

A warm, creamy soup packed with shredded chicken, vibrant vegetables, and savory herbs, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound cooked chicken breast, shredded Can substitute with rotisserie chicken
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup heavy cream or milk Substitute with coconut milk for a dairy-free option
  • 1/4 cup all-purpose flour Can substitute with cornstarch for gluten-free option
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring everything 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 while stirring constantly to prevent lumps.
  6. Allow it to 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

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze portions for meal prep, using within three months for best flavor. Consider adding a splash of lemon juice or hot sauce for extra flavor.