High Protein Chicken Pot Pie Soup – Creamy, Hearty & Healthy Comfort Food
This High Protein Chicken Pot Pie Soup is a cozy, nourishing twist on a classic! Loaded with lean shredded chicken, peas, carrots, and a creamy broth enriched with protein-packed ingredients, it delivers all the comforting flavor of pot pie without the crust. Perfect for meal prep, chilly nights, or when you want a satisfying soup that fuels your body and warms your soul.
Equipment
- Large soup pot
- Cutting board & knife
- Immersion blender or standard blender (optional)
- Measuring cups & spoons
- Ladle
Ingredients
- 1 tbsp olive oil or butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups low-sodium chicken broth
- 1 cup milk (or dairy-free alternative)
- 1 tsp dried thyme
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- Heat oil in a large pot. Sauté onion, garlic, and celery until fragrant.
- Add carrots and potatoes; cook for 5 minutes.
- Stir in chicken and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Optional: Blend part of the soup for creaminess using an immersion blender.
- Stir in milk and seasonings. Simmer gently for 5 minutes.
- Taste and adjust seasoning. Serve hot with garnishes.
Notes
- For gluten-free: use cornstarch or potato puree to thicken.
- For dairy-free: substitute with almond, oat, or cashew milk.
- Add peas, corn, or mushrooms for extra veggies.
- Freeze without milk and add it fresh when reheating.
- Garnish with herbs or shredded cheese for extra flavor.