Can I make High Protein Chicken Pot Pie Soup dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or unsweetened almond milk mixed with a tablespoon of cornstarch for thickness. The flavor will be slightly different but still delicious.

What can I use instead of chicken?

Shredded turkey works wonderfully for a post-holiday twist. For a vegetarian version, swap chicken for chickpeas and use vegetable broth. You'll still get good protein with the chickpeas.

Why is my soup too thin?

Make a quick slurry with 1 tablespoon flour and 2 tablespoons cold water, then stir it into the simmering soup. Let it cook for 5 more minutes to thicken. Alternatively, simmer uncovered for 10 extra minutes to reduce the liquid.

How do I cook raw chicken breast for this soup?

Season 1 pound of chicken breast with salt and pepper. Bake at 375°F for 25 minutes or poach in simmering water for 15-20 minutes until internal temperature reaches 165°F. Let cool slightly, then shred with two forks.

High Protein Chicken Pot Pie Soup Recipe (Easy & Comforting)

Name: High Protein Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; ¼ cup all-purpose flour; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

High Protein Chicken Pot Pie Soup

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Comforting chicken pot pie soup with tender chicken, vegetables, and creamy broth. Ready in 30 minutes with high protein content.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

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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
¼ cup all-purpose flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
Add onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
Stir in shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a gentle simmer, about 3-4 minutes.
In a small bowl, whisk together flour and heavy cream until completely smooth with no lumps.
Gradually add cream mixture to pot in a slow stream, stirring constantly to prevent lumps from forming.
Continue simmering for 10-15 minutes, stirring occasionally, until soup thickens to coat the back of a spoon. Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley.

Notes

For lighter option, substitute heavy cream with half-and-half or unsweetened almond milk. Add extra tablespoon of flour if using milk alternatives.
Rotisserie chicken saves time. Use leftover holiday turkey for variation.
To cook raw chicken: Season 1 pound chicken breast with salt and pepper. Bake at 375°F for 25 minutes or poach in simmering water for 15-20 minutes until internal temperature reaches 165°F. Shred when cool.
Soup thickens when refrigerated. Add splash of broth when reheating to thin.
Freeze in individual portions for easy meal prep.

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/high-protein-chicken-pot-pie-soup/