As I diced the onions and inhaled their comforting aroma, I couldn’t help but daydream of cozy family dinners gathering around the hearth. That’s when I knew I had to share my High Protein Chicken Pot Pie Soup recipe—a timeless classic that blends the warmth of comfort food with wholesome nutrition. Ready in just 30 minutes, this soup not only nourishes the body but also the soul, making it an ideal choice for busy weeknights or a laid-back weekend. With options for turkey or a hearty chickpea twist, you can customize it to fit any gathering or dietary need. What could be better than a velvety bowl of flavor waiting to warm you up? Let’s dive into this recipe that’s sure to become a new family favorite!
Why is this soup a must-try?
Creamy Comfort: Each spoonful of this Chicken Pot Pie Soup delivers a velvety texture that wraps you in warmth, perfect for chilly evenings.
High Protein Boost: With succulent chicken and veggies, this dish offers a nutritious punch, making it a perfect dinner option for the health-conscious.
Quick & Easy: Ready in just 30 minutes, this soup is ideal for busy weeknights, ensuring you can enjoy homemade goodness without sacrificing time.
Versatile Options: Whether you choose to use turkey or chickpeas, this recipe adapts beautifully to suit your dietary preferences, offering something for everyone.
Crowd-Pleasing Flavor: It’s the taste of nostalgia, combining familiar flavors that bring family and friends to the table—just like in a comforting Chicken Enchilada Soup or Apple Cider Chicken. Embrace the joy of cooking and the love it brings!
Chicken Pot Pie Soup Ingredients
For the Soup Base
- Olive Oil – Adds richness and is essential for sautéing. Substitution: Can use avocado oil or butter for flavor.
- Onion (1 medium, diced) – Builds the aromatic base for the soup. Note: Yellow onion is preferred for sweetness.
- Garlic (2 cloves, minced) – Enhances flavor and aroma. Prep Note: Fresh garlic is recommended for best taste.
- Carrots (2, diced) – Adds natural sweetness and color. Substitution: Parsnips can work in place of carrots.
- Celery (2 stalks, diced) – Provides crunch and a savory note. Substitution: Green bell pepper may be used if desired.
For the Protein
- Cooked Chicken Breast (1 pound, shredded) – Key protein component. Substitution: Turkey can be used for a festive twist or chickpeas for a vegetarian option.
For the Broth
- Low-Sodium Chicken Broth (4 cups) – Forms the soup’s base. Note: Use vegetable broth for a vegetarian option.
- Frozen Peas (1 cup) – Adds sweetness and pop of color. Substitution: Fresh peas can be used if in season.
For Flavor Enhancement
- Dried Thyme (1 teaspoon) – Aromatic herb that enhances flavor. Note: Fresh thyme can replace for a fresher taste.
- Dried Rosemary (1 teaspoon) – Adds depth and earthiness. Note: Use sparingly as it’s quite strong.
For Creaminess and Texture
- Heavy Cream (1 cup or milk) – Provides creaminess and richness. Substitution: Half-and-half or plant-based milk for a lighter version.
- All-Purpose Flour (1/4 cup) – Thickening agent for a creamy texture. Note: Gluten-free flour can be used as an alternative.
For Final Touches
- Salt and Pepper – Essential for seasoning to taste. Tip: Adjust to preference based on broth saltiness.
- Fresh Parsley (for garnish) – Adds freshness and visual appeal. Substitution: Thyme or chives can be used as alternatives.
Step‑by‑Step Instructions for High Protein Chicken Pot Pie Soup
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and sauté for 3-4 minutes until translucent. Next, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, filling your kitchen with a delightful aroma as a base for the Chicken Pot Pie Soup.
Step 2: Add the Vegetables
Incorporate the diced carrots and celery into the pot, stirring well to combine. Sauté the mixture for about 5 minutes, allowing the veggies to soften and sweeten slightly. This step enhances the flavor profile of your Chicken Pot Pie Soup, giving it that beloved comforting taste.
Step 3: Thicken with Flour
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring continuously to coat evenly. This will help create a rich and creamy texture in your soup. Cook the mixture for about 1-2 minutes, allowing the flour to absorb the flavors and lose its raw taste, setting the stage for the broth.
Step 4: Add the Broth
Gradually pour in 4 cups of low-sodium chicken broth while stirring with a whisk to prevent lumps from forming. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to bubble softly for about 10 minutes, letting the flavors meld and the soup to thicken.
Step 5: Stir in the Chicken and Peas
Once simmering, mix in 1 pound of shredded cooked chicken and 1 cup of frozen peas. Sprinkle in 1 teaspoon each of dried thyme and rosemary for aromatic depth. Continue to simmer the Chicken Pot Pie Soup for an additional 5-7 minutes, giving the peas a chance to cook through while keeping their vibrant color.
Step 6: Add Creamy Goodness
Lower the heat and gradually stir in 1 cup of heavy cream until fully integrated and smooth. This step will give your Chicken Pot Pie Soup a velvety consistency that is irresistibly creamy. Heat through gently for about 2-3 minutes, making sure it doesn’t reach a boil to preserve that luscious texture.
Step 7: Final Seasoning Touch
Taste your soup and adjust the seasoning with salt and pepper as needed, enhancing the flavors to your liking. If desired, garnish with fresh parsley for a pop of color and extra freshness. Serve the Chicken Pot Pie Soup hot, and prepare to enjoy a warm bowl of comfort in every spoonful.
Storage Tips for Chicken Pot Pie Soup
Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed for creaminess.
Freezer: Freeze the Chicken Pot Pie Soup in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing to prevent ice crystals.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat slowly on the stove, stirring occasionally to return its creamy texture.
Portioning: Consider dividing the soup into single-serving containers before freezing for easy reheating on busy days when comfort food calls.
What to Serve with High Protein Chicken Pot Pie Soup
Transform your cozy soup into a delightful meal with these perfectly paired suggestions.
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Crusty Bread: Perfect for soaking up the creamy broth, a thick slice of crusty bread adds just the right amount of chewiness.
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Homemade Biscuits: Flaky and buttery, these biscuits bring an irresistible texture to your soup experience, creating a heartwarming meal.
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Light Green Salad: A refreshing, crisp salad balances the richness of the soup, offering a zesty contrast that wakes up the palate.
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Fresh Fruit Slices: Sweet, seasonal fruits provide a delightful end to the meal, lightening the overall dining experience and adding a splash of color to your table.
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Cheesy Garlic Bread: Elevate your soup with buttery garlic bread topped with melted cheese, enhancing the comforting flavors and providing satisfying crunch.
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Hot Apple Cider: The warm, spiced notes of cider complement the savory flavors of the soup, bringing a cozy beverage choice to your table.
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Chocolate Chip Cookies: End on a sweet note! Soft, chewy cookies are a classic treat that pair wonderfully with a warm bowl of soup.
Make Ahead Options
Preparing your High Protein Chicken Pot Pie Soup ahead of time is a fantastic way to save those precious minutes on busy weeknights! You can chop the vegetables (onion, carrots, and celery) and refrigerate them for up to 3 days. Additionally, you can cook the shredded chicken and store it in an airtight container in the fridge for up to 3 days as well. When you’re ready to enjoy your soup, simply sauté the prepped veggies as per the recipe instructions, add the broth and chicken (while also whisking in the flour with cream to avoid lumps), and simmer. This way, you’ll still have that comforting, hearty soup on the table in no time—just as delicious and fresh as if made in one go!
Chicken Pot Pie Soup Variations
Feel free to let your creativity shine and adapt this Chicken Pot Pie Soup to fit your family’s favorite flavors and dietary preferences!
- Turkey Twist: Swap shredded chicken with turkey for a festive vibe, especially after Thanksgiving.
- Veggie Delight: Exchange chicken for chickpeas or lentils for a hearty plant-based alternative bursting with protein.
- Colorful Veggies: Add vibrant vegetables like corn, green beans, or mushrooms for extra texture and nutrients.
- Spicy Kick: Toss in a pinch of cayenne pepper or diced jalapeños if you crave a little heat.
- Herb Infusion: Experiment with fresh herbs like dill or basil to bring new aromatic dimensions to the soup.
- Creamy Variation: Use coconut milk or almond milk instead of heavy cream for a lighter, dairy-free option.
- Savory Grains: Stir in cooked quinoa or barley for added heartiness and make it even more filling.
- Cheesy Goodness: Sprinkle some grated cheddar or Parmesan on top before serving for an indulgent, rich finish.
Remember, these variations let you put your personal touch on a comforting classic, just like how I love to experiment with my family recipe for Apple Cider Chicken. Enjoy exploring the delicious possibilities!
Expert Tips for Chicken Pot Pie Soup
- Whisk for Smoothness: To avoid lumps in your Chicken Pot Pie Soup, whisk the flour with heavy cream before adding it to the pot. This ensures a creamy texture.
- Herb Freshness: Use fresh herbs for the best flavor, but remember that dried herbs are more potent, so adjust accordingly to suit your taste.
- Taste Test: Always taste your soup before serving and adjust seasoning with salt and pepper, as flavors develop during cooking.
- Customize Your Veggies: Feel free to add or replace vegetables like corn or green beans to enhance nutrition and texture without losing the comforting essence of the soup.
- Storage Savvy: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain that delightful creaminess.
Chicken Pot Pie Soup Recipe FAQs
How do I select the best chicken for my soup?
Absolutely! When choosing chicken, look for cooked chicken breast that is moist and tender. If you’re shredding raw chicken, I recommend using boneless, skinless chicken thighs for more flavor. Alternatively, if you’re short on time, a rotisserie chicken is a convenient option that works wonderfully in this recipe.
What’s the best way to store leftover Chicken Pot Pie Soup?
Very! You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool completely before sealing. If you wish to keep it longer, freeze in a freezer-safe container for up to 3 months. Remember to allow extra space for expansion as it freezes!
Can I freeze Chicken Pot Pie Soup? If so, how?
Of course! To freeze your Chicken Pot Pie Soup, first, let it cool entirely to avoid ice crystals forming. Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving about 1 inch of space at the top for expansion. Seal tightly, label with the date, and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator before reheating on the stove.
Why is my soup too thick or too thin?
Sure thing! If your Chicken Pot Pie Soup is too thick, simply stir in more broth or water until you reach your desired consistency. For a thin soup, you can mix a little more flour with a splash of broth to create a slurry. Stir this back into the soup while it simmers, allowing it to thicken as you cook.
Is there a vegetarian version of Chicken Pot Pie Soup?
Absolutely! Substitute the chicken with chickpeas or tofu for protein richness, and use vegetable broth instead of chicken broth. Feel free to add extra veggies like mushrooms, corn, or spinach to enhance the flavor and nutrition. This way, you can still enjoy a comforting and hearty soup!
Can I use fresh herbs instead of dried ones?
Yes! I often recommend using fresh herbs for a brighter flavor. When substituting, use three times the amount of fresh herbs as you would dried since they are less concentrated. So, for this recipe, use about 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary for the best results!
Creamy Chicken Pot Pie Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Incorporate the diced carrots and celery into the pot, stirring well to combine. Sauté for about 5 minutes, allowing the veggies to soften and sweeten slightly.
- Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring continuously to coat evenly. Cook the mixture for about 1-2 minutes.
- Gradually pour in 4 cups of low-sodium chicken broth while stirring with a whisk. Bring to a gentle simmer and let it bubble softly for about 10 minutes.
- Mix in 1 pound of shredded cooked chicken and 1 cup of frozen peas. Sprinkle in 1 teaspoon each of dried thyme and rosemary. Simmer for an additional 5-7 minutes.
- Lower the heat and gradually stir in 1 cup of heavy cream until fully integrated. Heat through gently for about 2-3 minutes, making sure it doesn’t reach a boil.
- Taste your soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.