High Protein Chicken Pot Pie Soup

This High Protein Chicken Pot Pie Soup is wonderfully comforting and packed with flavor. It combines tender chicken, fresh vegetables, and a creamy broth, making it perfect for a cozy dinner on a chilly night. With just a few simple ingredients and straightforward steps, you can whip up this hearty soup that everyone will love.

Why make this recipe

Making this soup is an excellent choice for those looking for a healthy meal that’s both filling and nutritious. It’s high in protein thanks to the chicken and has a good balance of vegetables, making it a great option for a family dinner. Plus, it’s easy to prepare, which means you can enjoy a homemade meal without spending hours in the kitchen.

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup almond milk (or other dairy-free milk)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

How to make it

1. Heat olive oil in a pot over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the shredded chicken, chicken broth, almond milk, thyme, rosemary, salt, and pepper.
4. Bring to a simmer and cook for 20-30 minutes, allowing the flavors to meld.
5. Stir in the frozen peas and cook for another 5 minutes.
6. Serve hot, garnished with fresh parsley.

How to serve it

Serve the soup hot in bowls and sprinkle with fresh parsley for a pop of color. It pairs well with crusty bread or a side salad for a complete meal.

How to store it

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer time, consider freezing it. Transfer it to a freezer-safe container, and it can last for up to 3 months.

Helpful tips

• For a thicker soup, you can add a cornstarch slurry (cornstarch mixed with a bit of cold water) in the last few minutes of cooking.
• Feel free to adjust the seasoning to your liking, adding more herbs or spices if desired.
• If you don’t have almond milk, any non-dairy milk or regular milk can be used.

Optional variations

• Add other vegetables such as potatoes, green beans, or bell peppers for more variety.
• For a fun twist, you could stir in some prepared biscuit dough just before serving to create a dumpling effect.

Frequently asked questions

Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is a great shortcut! Just shred it and add it in the same step as the shredded chicken.

Is this recipe gluten-free?
Yes, as long as the chicken broth you use is gluten-free, this soup is safe for those avoiding gluten.

Can I make this soup in advance?
Absolutely! The flavors build even more after sitting for a day, making it a perfect meal prep option. Just store it properly as mentioned above.

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