There’s nothing more comforting than wrapping your hands around a steaming bowl of High Protein Chicken Pot Pie Soup on a chilly evening. Imagine all the classic flavors of your favorite chicken pot pie, but lightened up into a creamy, nourishing soup that’s both hearty and healthy. This cozy dish brings the familiar taste of home while fueling your body with lean protein and wholesome vegetables. Packed with flavor yet surprisingly light, it’s the ultimate healthy winter comfort food that doubles as an excellent recovery soup recipe.
Why You’ll Love This High Protein Chicken Pot Pie Soup
- Quick and easy to prepare even on busy nights
- Loaded with lean protein and fresh veggies
- Creamy and cozy without being heavy or greasy
- Perfect for soup meal prep healthy eating plans
- Versatile enough to serve as a main dish or side
Tools and Preparation
To make this soup effortless, gather these kitchen tools:
- Large Dutch oven or soup pot – for even cooking and simmering
- Sharp chef’s knife – to quickly chop vegetables
- Cutting board – a sturdy surface for prep
- Wooden spoon or silicone spatula – for stirring without scratching your pot
- Measuring cups and spoons – to keep the balance of flavors just right
Ingredients
Here’s everything you’ll need:
- 2 tablespoons olive oil or avocado oil
- 1 medium onion diced
- 3 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 cups cooked shredded chicken breast
- 4 cups low sodium chicken broth (recipes with chicken broth healthy)
- 1 cup frozen peas
- 1 cup diced potatoes optional for extra heartiness
- 1 cup unsweetened almond milk or low fat milk
- 2 tablespoons all purpose flour or gluten free flour for gf soups in a crock pot
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Fresh parsley chopped for garnish
Step-by-Step Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the veggies, stirring well to coat. This helps thicken the soup.
- Slowly pour in chicken broth while whisking to prevent lumps.
- Add shredded chicken, thyme, parsley, potatoes, salt, and pepper. Bring to a gentle simmer.
- Reduce heat and cook for 15 minutes until potatoes are tender.
- Stir in milk and peas. Cook for another 5 minutes until heated through.
- Taste and adjust seasoning before serving hot with a sprinkle of fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~290 per serving
How to Serve High Protein Chicken Pot Pie Soup
- Serve in a rustic bowl with crusty whole grain bread for dipping
- Ladle over fluffy rice or quinoa for extra bulk
- Enjoy with warm biscuits for that classic pot pie feeling
- Use as a comforting crockpot creamy chicken soup recipe for winter gatherings
- Freeze in portions for healthy freezer soups that are ready anytime
Tips for Perfect Results
- Sauté vegetables slowly to build deep flavor before adding broth
- Use cooked chicken breast for lean protein and easy shredding
- To make fat free soup replace oil with a splash of broth when sautéing
- Stir in milk at the end to avoid curdling
- For extra creaminess blend half the soup then return it to the pot
Best Pairings and Side Dishes
This hearty soup pairs beautifully with simple sides like:
- Fresh green salad with a lemon vinaigrette
- Whole wheat dinner rolls or cheesy garlic bread
- Steamed green beans or roasted asparagus
This soup also pairs beautifully with my 4 Clean High-Protein Soups Without Powder for a comforting family dinner spread.
Common Mistakes to Avoid
- Boiling milk too early which may cause separation
- Overcooking peas leading to a mushy texture
- Forgetting to whisk flour into veggies before adding broth
- Adding too much salt before simmering (taste at the end instead)
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze in freezer safe bags or containers for up to 3 months
- Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth or milk to restore creaminess.
This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
Can I make this in the Instapot?
Yes, this is one of those soup instapot recipes that works beautifully. Cook on high pressure for 7 minutes then quick release.
Can I make it dairy free?
Absolutely. Use almond milk or coconut milk instead of dairy for a creamy dairy free version.
Can I add more vegetables?
Definitely. Mushrooms, green beans, or corn all work perfectly here.
Is this gluten free?
Yes, simply use a gluten free flour blend or cornstarch to thicken.
Final Thoughts (Emma’s Voice)
There’s just something magical about this High Protein Chicken Pot Pie Soup. It takes all the flavors of comfort food we grew up with and transforms them into a healthy winter comfort food that feels nourishing yet indulgent. I love keeping a batch ready for soup meal prep healthy lunches or cozy weeknight dinners.
If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
High Protein Chicken Pot Pie Soup
Equipment
- Large Dutch oven or soup pot
- Sharp chef’s knife
- Cutting Board
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 medium onion diced
- 3 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 cups shredded chicken breast cooked
- 4 cups chicken broth low sodium
- 1 cup frozen peas
- 1 cup diced potatoes optional
- 1 cup unsweetened almond milk or low fat milk
- 2 tbsp all purpose flour or gluten free flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the veggies, stirring well to coat.
- Slowly pour in chicken broth while whisking to prevent lumps.
- Add shredded chicken, thyme, parsley, potatoes, salt, and pepper. Bring to a gentle simmer.
- Reduce heat and cook for 15 minutes until potatoes are tender.
- Stir in milk and peas. Cook for another 5 minutes until heated through.
- Taste and adjust seasoning before serving hot with a sprinkle of fresh parsley.