High Protein Chicken Pot Pie Soup
A comforting and hearty dish that combines the classic flavors of chicken pot pie in a warm, soothing soup form, perfect for cozy evenings.
Ingredients
Vegetable Base
- 1 tablespoon olive oil Used for sautéing the vegetables.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Main Ingredients
- 1 pound cooked chicken breast, shredded Rotisserie chicken works great.
- 4 cups low-sodium chicken broth Use low-sodium for a healthier option.
- 1 cup frozen peas
Seasoning and Thickeners
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk For a lighter option, use low-fat milk or non-dairy alternative.
- 1/4 cup all-purpose flour Can substitute with cornstarch for a gluten-free option.
- to taste Salt and pepper
Garnish
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
Cooking
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
- Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.
Notes
For added depth of flavor, sauté the vegetables until they are caramelized. Feel free to add your favorite vegetables, such as mushrooms or green beans.