High Protein Chicken Pot Pie Soup

There’s something magical about the way this soup transforms simple ingredients into pure comfort. The first time I made High Protein Chicken Pot Pie Soup, I was craving pot pie but dreading the time it takes to make one from scratch. This soup delivers all those familiar flavors with tender chicken, vibrant vegetables, and a velvety broth that tastes like you’ve been simmering it all day. The best part? You get a high protein dinner on the table fast. Whether you’re meal prepping for the week or need a quick family dinner, this chicken pot pie soup recipe hits the spot every time.

What You’ll Need for This Cozy Bowl

I always use boneless, skinless chicken breast for the leanest protein boost, but rotisserie chicken works beautifully when you’re short on time. Pro tip: save your veggie scraps to make homemade chicken broth for an even richer flavor base.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced (I prefer organic for sweetness)
• 2 celery stalks, diced
• 1 pound cooked chicken breast, shredded
• 4 cups low-sodium chicken broth (I love using Pacific Foods or homemade)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (fresh rosemary adds even more flavor)
• 1 cup heavy cream or milk
• ¼ cup all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make This Creamy Comfort Food

Step 1: Heat the olive oil in a large pot over medium heat. The oil should shimmer but not smoke, which takes about 1 minute.

Step 2: Add the diced onion, minced garlic, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You’ll smell the garlic becoming fragrant, which means you’re on the right track.

Step 3: Stir in the shredded chicken, chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer. This should take about 3-4 minutes. Important: don’t let it boil rapidly or the chicken can become tough.

Step 4: In a small bowl, whisk together the flour and heavy cream until completely smooth with no lumps. This creates a slurry that will thicken your High Protein Chicken Pot Pie Soup perfectly.

Step 5: Gradually add the cream mixture to the pot, stirring constantly to prevent lumps from forming. Pour it in a slow, steady stream while you stir. Common mistake to avoid: dumping it all in at once will create clumps.

Step 6: Continue to simmer for 10-15 minutes, stirring occasionally, until the soup thickens to a creamy, velvety consistency. The soup should coat the back of a spoon and have the consistency of thin gravy. Season with salt and pepper to taste. I start with ½ teaspoon of each, then adjust after tasting.

Step 7: Serve hot in bowls, garnished with freshly chopped parsley for a pop of color and fresh flavor.

Perfect Pairings for Your Soup

This chicken pot pie soup pairs beautifully with crusty, buttery sides that soak up the creamy broth.

Homemade Biscuits: Flaky, buttery biscuits are classic with High Protein Chicken Pot Pie Soup. They add a satisfying carb element and their tender texture complements the creamy base perfectly.

Crusty Sourdough Bread: A thick slice of tangy sourdough provides the perfect vehicle for scooping up every last drop. The slight sourness balances the richness of the soup.

Simple Green Salad: A light salad with mixed greens, cucumber, and a lemon vinaigrette cuts through the creaminess and adds fresh crunch. This is the best side for chicken pot pie soup when you want to keep things lighter.

Garlic Bread: Toasted bread brushed with garlic butter adds savory depth and makes this meal even more comforting on chilly evenings.

More Comforting Soup Recipes for Every Occasion

This creamy chicken pot pie soup complements other hearty soups perfectly for a well-rounded meal plan. For Mediterranean-inspired variety, try the aromatic Mediterranean Orzo Soup with its herb-infused broth and tender pasta, or the classic Easy Italian Wedding Soup featuring savory beef meatballs, fresh vegetables, and delicate orzo in every satisfying bowl.

If you’re seeking lighter options, the Creamy Roasted Veggie Soup delivers deep roasted flavors with coconut milk for plant-based creaminess. For bold, zesty flavors, the Easy Taco Soup packs 22g of protein with Mexican-inspired spices that create a completely different taste experience.

Keeping Your Soup Fresh

Store leftover High Protein Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.

For reheating, I recommend using the stovetop over low heat, stirring frequently to prevent the cream from separating or sticking to the bottom. Add a splash of chicken broth or milk to thin it out if needed, as the soup thickens when cold.

For frozen portions, thaw overnight in the refrigerator, then reheat on the stovetop over low heat, stirring often. You can also microwave individual portions on 50% power for 3-4 minutes, stirring halfway through. Freeze portions in individual containers for up to 3 months for easy grab-and-go lunches. The vegetables hold up beautifully, though the texture may be slightly softer after freezing.

Your Questions Answered

Print