SEO keywords:
- High Protein Chicken Pot Pie Soup
- chicken pot pie soup recipe
- high-protein chicken soup
- creamy chicken soup with peas
- easy weeknight soup
- comfort food chicken soup
This creamy, cozy bowl of High Protein Chicken Pot Pie Soup has become my go-to for chilly nights and busy weeks. It tastes like the best parts of pot pie — tender chicken, soft vegetables, and a rich, velvety broth — without the fuss of a crust. It’s perfect when you want something hearty that makes good use of leftover chicken and keeps you full longer. If you like pot-pie flavors in other forms, you might also enjoy this pasta spin on the same idea: Classic Chicken Pot Pie Pasta.
What makes this recipe special
This soup combines high-protein shredded chicken with classic pot pie vegetables and a creamy, lightly thickened broth. It’s faster than assembling and baking a pie, and it scales well for meal prep or feeding a family. It’s comforting without being complicated — a true weeknight hero.
“Absolutely delicious — all the cozy flavors of pot pie in a bowl. The whole family asked for seconds!” — happy cook
The cooking process explained
You’ll build flavor by sautéing aromatics and vegetables, add shredded cooked chicken and herbs, then simmer in low-sodium broth. A simple flour-and-cream slurry thickens the soup to a silky consistency. The whole process is straightforward and forgiving, making this a reliable recipe to pull together in under an hour.
Key ingredients
1 tablespoon olive oil, 1 medium onion, diced, 2 cloves garlic, minced, 2 carrots, diced, 2 celery stalks, diced, 1 pound cooked chicken breast, shredded, 4 cups low-sodium chicken broth, 1 cup frozen peas, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 cup heavy cream or milk, 1/4 cup all-purpose flour, Salt and pepper to taste, Fresh parsley, chopped (for garnish)
Quick substitutions:
- Make it lighter: use whole milk or 2% instead of heavy cream.
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (mix with cold water; use half the amount).
- Higher protein: add a cup of cannellini beans or stir in ½ cup plain Greek yogurt at the end (off heat) for extra protein and creaminess.
- Veggie boost: toss in a handful of baby spinach or diced potatoes (add with the broth and cook until tender).
You can also explore a pasta-forward version for a comforting twist: Classic Chicken Pot Pie Pasta.
Directions to follow
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
- Stir in the shredded cooked chicken, pour in the 4 cups low-sodium chicken broth, add the 1 cup frozen peas, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, whisk the 1/4 cup all-purpose flour into 1 cup heavy cream or milk until completely smooth with no lumps.
- Gradually pour the cream-and-flour mixture into the pot while stirring constantly to incorporate and avoid lumps.
- Let the soup simmer for another 10–15 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Best ways to enjoy it
This soup pairs beautifully with crisp salads (like a simple arugula lemon vinaigrette) or a slice of crusty bread for dunking. For extra crunch, top with toasted breadcrumbs or crushed crackers. Serve it for cozy weeknight dinners, casual potlucks, or as a comforting lunch — it’s especially welcome on cold afternoons.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months. If you plan to freeze, use milk instead of heavy cream or slightly reduce the cream to avoid texture changes.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring and adding a splash of broth or milk if the soup is too thick. Avoid boiling after adding any yogurt or delicate dairy to prevent curdling.
Extra advice
- Use leftover roasted or poached chicken for better flavor and nutrition than canned; shredding warm chicken results in more tender pieces.
- Toast the flour briefly in the pot with the vegetables for a minute before adding liquid to remove a raw flour taste.
- For even richer flavor, substitute 1 cup of the broth with white wine and let it reduce slightly before adding the rest of the broth.
Recipe variations
- Low-carb: Skip peas and add extra celery and mushrooms; use heavy cream and skip thickener or use xanthan gum as a no-flour thickener.
- Spicy: Add a pinch of red pepper flakes or a finely chopped jalapeño with the onions.
- Turkey version: Swap chicken for shredded turkey breast — great post-holiday.
- One-pot comfort: Add 1 cup of small pasta or rice with the broth and cook until tender for a heartier, more filling meal.
Helpful answers
Q: Can I use raw chicken instead of cooked chicken breast?
A: Yes — if starting with raw chicken, add it to the pot with the broth and simmer until cooked through (about 15–20 minutes depending on size), then shred and continue as directed.
Q: What’s the best way to thicken without flour?
A: Use a cornstarch slurry (1–2 tablespoons cornstarch mixed with cold water) added gradually while simmering, or blend a cup of the soup and stir it back in for natural thickness.
Q: How can I keep the soup creamy after freezing?
A: Freeze without heavy cream when possible. When reheating, stir in fresh cream, milk, or a dollop of Greek yogurt off the heat to restore creaminess.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Make a big batch, portion into containers, and refrigerate for up to 4 days or freeze individual portions for quick lunches or dinners.
Internal link suggestions (anchor text only, no URLs)
- Classic Chicken Pot Pie Pasta
- Classic Chicken Pot Pie Pasta
High Protein Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A creamy, cozy soup that captures the essence of chicken pot pie, loaded with high-protein chicken and classic vegetables, perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Stir in the shredded cooked chicken, pour in the chicken broth, and add the frozen peas, thyme, and rosemary. Bring to a gentle simmer.
- In a small bowl, whisk the flour into the heavy cream until smooth. Gradually pour this mixture into the pot while stirring to avoid lumps.
- Let the soup simmer for another 10–15 minutes, stirring occasionally, until thickened to your desired consistency.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with chopped parsley. Serve hot.
Notes
Use leftover roasted or poached chicken for better flavor. This soup can be made lighter by replacing heavy cream with whole or 2% milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg