High-Protein Cream of Protein Soup is my go-to when I want something both indulgent and nourishing. “Try a spoon,” I tell friends when they stop by on chilly evenings, and the usual response is a grateful sigh and a second helping. If you’re a home cook who loves from-scratch meals that feel like a hug in a bowl, you’re in the right place. This recipe centers on shredded chicken (or a hearty plant-based protein like lentils or beans), velvety cream, and vibrant mixed vegetables — all simmered in savory broth for a protein-rich, creamy soup that’s perfect for winter dinners or post-workout refueling. If you’re pinning cozy dinner ideas, you might also enjoy the way a sweet ending pairs with this meal—I often link warm desserts while I prep: Biscoff cookie butter cake is a favorite to bake when I want a showstopper afterwards.

Why You’ll Love This High-Protein Soup

Quick and easy to prepare — most of the active cooking takes under 30 minutes.
Made with simple, pantry-friendly ingredients you can easily swap for dietary needs.
Perfect for cold-weather comfort, busy weeknights, or batch-cooking for meal prep.
Impressive and satisfying for guests — the creamy texture and protein punch make it feel special.

What makes this version unique is the balanced approach: it’s rich without being heavy, high in protein whether you choose chicken or a plant-based option, and adaptable for dairy-free or lower-fat needs. More than a recipe, it’s a recipe I return to after long days — the kind of dish that brings family together and rebuilds confidence in the kitchen when you want something reliable and delicious. If you enjoy decadent, robust flavors, try pairing it with a chocolate dessert later — I sometimes keep a chocolate cake recipe on my mind while stirring the pot: Guinness chocolate cake with Irish buttercream makes for a celebration-worthy follow-up.

Ingredients Needed for Creamy High-Protein Soup

Below are the ingredients rewritten for clarity and ease, grouped so you can prep efficiently. All quantities assume a 4-6 serving batch.

For the soup base:

2 cups low-sodium chicken broth or vegetable broth — choose low-sodium so you can control seasoning. Use homemade or a high-quality store brand.
1 cup heavy cream, half-and-half, or a creamy plant-based alternative (such as full-fat coconut milk or an unsweetened oat cream) — for a dairy-free version, opt for a plant-based cream.

For the protein:

1 cup cooked shredded chicken (rotisserie or leftover roasted chicken) OR 1 cup cooked lentils or white beans (cannellini or navy beans) for a plant-based protein boost — shredded chicken delivers classic texture; beans/lentils add fiber and a creamy body.

For the vegetables and aromatics:

1 cup mixed vegetables (suggested: diced carrots, sliced celery, and peas) — fresh or frozen are both fine; frozen peas added at the end keep their color and texture.
1 medium onion, finely chopped — yellow or sweet onion works well.
2 cloves garlic, minced — add more if you like a bolder garlic flavor.

For sautéing and seasoning:

2 tablespoons extra-virgin olive oil — or use avocado oil for a neutral profile.
Salt and freshly ground black pepper, to taste — season gradually.
Optional: fresh thyme sprigs or chopped parsley for garnish — thyme adds depth; parsley adds a bright finish.

Notes and substitutions:

Heavy cream makes the soup luxuriously creamy; for a lighter finish, use half-and-half or a 50/50 mix of milk and a plant-based creamer.
If using canned beans, drain and rinse well. If you prefer a smoother texture, partially purée some of the cooked beans into the broth.
For extra protein without meat, add a scoop of unflavored protein powder (see Helpful Notes & Variations) toward the end, whisking to combine.

Ingredients & Equipment Notes

Useful tools that make this recipe easier and give reliable results:

Large, heavy-bottomed pot — promotes even heat and prevents scorching.
Wooden spoon or heatproof spatula — for stirring and combining.
Immersion blender (optional) — perfect if you want a smoother, cream-of-soup texture without transferring hot liquids.
Measuring cups and spoons — for accurate seasoning.
Chef’s knife and cutting board — a sharp knife speeds prep and improves texture of diced vegetables.

Why they help:

A heavy-bottomed pot helps maintain a gentle simmer, which keeps the cream from separating.
An immersion blender creates a velvety texture quickly and safely.
Sharp knives reduce bruising of vegetables and create more even cooking.

Instructions – How to Make “High-Protein Cream of Protein Soup”

Prepare your ingredients and warm the pot.
- Chop the onion, mince the garlic, and measure out vegetables and broth. Preheat a large, heavy-bottomed pot over medium heat for 1–2 minutes so it heats evenly. Warming the pot first helps the olive oil shimmer rather than smoke, making for a better sauté.
Sauté the aromatics.
- Add 2 tablespoons of olive oil to the pot. When the oil shimmers, add the chopped onion and cook for about 4–5 minutes until translucent and starting to soften. Add the minced garlic and cook for 30–45 seconds more until fragrant. This step releases the aromatics and builds the soup’s flavor base — look for softened onions and a fragrant, slightly sweet aroma.
Add mixed vegetables and cook briefly.
- Stir in the mixed vegetables (carrots, celery, peas). Cook for another 4–5 minutes until the carrots and celery begin to soften but still hold some bite. Cooking them briefly here keeps a pleasant textural contrast and bright color. If using frozen vegetables, they’ll thaw and heat through in this step.
Incorporate the protein.
- Add 1 cup of cooked shredded chicken or your cooked plant-based protein (lentils or beans) to the pot. Stir to combine. This lets the protein warm and pick up the pan flavors before you add liquids.
Add broth and cream, then bring to a gentle boil.
- Pour in 2 cups of broth and 1 cup of heavy cream or plant-based alternative. Increase heat until the soup comes to a gentle boil. Bringing it to a boil briefly helps meld flavors, but be careful — once it boils, reduce the heat immediately to avoid curdling the cream.
Simmer to marry flavors.
- Reduce heat to low and let the soup simmer gently for 10–15 minutes. This quiet simmer allows the vegetables to fully tenderize and the flavors to deepen. Stir occasionally and watch for any signs the cream is separating (which rarely happens when the soup is properly tempered and simmered gently).
Taste and season.
- Season with salt and freshly ground black pepper to taste. Start with a small pinch of salt, stir, let the soup warm for a minute, then taste and adjust. If you used low-sodium broth, you may need a touch more salt. A squeeze of lemon (optional) at the end brightens the flavors wonderfully.
Finish and garnish.
- Remove from heat. If you like a smoother consistency, use an immersion blender to purée part or all of the soup directly in the pot until you reach your desired creaminess. Garnish bowls with chopped fresh parsley or thyme sprigs and serve hot.

Why each step matters:

Sautéing the aromatics first unlocks the deepest flavor.
Briefly cooking vegetables preserves their color and texture.
Gently simmering after adding cream keeps the texture silky.
Tasting at the end ensures balanced seasoning.

Mini tips and variations:

For a thicker soup, mash a cup of the cooked beans against the side of the pot before adding cream.
If your cream separates, whisk a small amount of warm broth into cold cream to temper it before adding — this stabilizes the dairy.
For a low-fat approach, swap heavy cream for a 50/50 mix of low-fat milk and a dollop of Greek yogurt added off heat (whisk the yogurt first so it doesn’t curdle).

Serving Suggestions & Storage Tips

Serving ideas and presentation:

Serve in deep bowls topped with a sprinkle of chopped parsley and a drizzle of extra-virgin olive oil or a scattering of toasted seeds for crunch.
Pair with warm, crusty bread, garlic croutons, or a side salad for a more rounded meal.
For an elegant touch when serving guests, ladle the soup into warmed bowls and add a swirl of herb oil (olive oil blended with parsley).

Pairings and accompaniments:

A simple arugula salad dressed with lemon and olive oil complements the creamy soup with bright, peppery notes.
If you’re finishing with dessert, a lightly sweet cake or a citrus tart helps balance the richness — and if you love making full menus from the same kitchen, you’ll find delightful continuity between savory and sweet recipes.

Creative serving variations:

Turn it into a hearty lunch by topping with a poached egg and a sprinkle of smoked paprika for color (no alcohol necessary).
For a grain bowl twist, ladle the soup over cooked farro or brown rice and top with extra protein like roasted chickpeas.
For a kid-friendly version, stir in some grated mild cheese to make it cheesier and extra comforting.

Storage and making ahead:

Refrigerator: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it thickens.
Freezing: This soup freezes best if made with plant-based cream or milk substitute; heavy cream can separate when frozen and reheated. For freezing, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead tip: Prepare the base up to the point of adding cream, then cool and refrigerate. When ready to serve, gently reheat and stir in cream or plant-based alternative, then finish with fresh herbs.

Best reheating methods:

Stovetop: Gently warm over low heat, stirring often. Add a splash of broth if the soup seems too thick.
Microwave: Heat in short bursts, stirring between intervals to ensure even warming and to prevent curdling of dairy.

Helpful Notes & Variations

Ingredient swaps and substitutions:

Dairy-free: Use full-fat coconut milk or an unsweetened oat cream in place of heavy cream for a rich, dairy-free finish. Coconut milk gives a mild coconut aroma — if you want neutral flavor, oat creamer is a great choice.
Lower fat: Use half-and-half or a 50/50 mix of milk and a small amount of Greek yogurt stirred in off heat for creaminess with less fat.
Extra protein: Stir in cooked quinoa, shredded rotisserie chicken, or additional beans. For an easy protein boost without changing flavor, a neutral-flavored unflavored whey or pea protein powder can be whisked in near the end (start with 1 tablespoon and taste).
Vegetarian/vegan: Use vegetable broth and beans or lentils instead of chicken. Omit cream or replace with plant-based cream.

Flavor enhancements and add-ins:

Umami boost: Add a teaspoon of miso paste dissolved in a little warm broth at the end for a savory depth (adds sodium so reduce added salt).
Herbs and aromatics: Fresh thyme during the simmer deepens flavor; stir in chopped parsley or chives at serving for brightness.
Texture play: Stir in a handful of baby spinach at the end for color and nutrients — it wilts quickly and blends seamlessly.

Common mistakes to avoid:

Boiling cream at high heat — this can cause curdling. Keep it to a gentle simmer.
Over-salting early — season incrementally and taste before finishing.
Adding frozen vegetables straight into a hot pot without stirring — they can lower the temperature and disrupt the simmer. Add frozen veggies a few minutes earlier so the pot recovers to a simmer quickly.

Dietary adaptations:

Gluten-free: The recipe is naturally gluten-free; just check any store-bought broth for hidden gluten-containing additives.
Low-sodium: Use low-sodium broth and reduce added salt; enhance flavor with herbs and a splash of lemon juice.

Conclusion

High-protein Cream of Protein Soup stands out because it delivers comfort, convenience, and real nutritional value in one warm bowl. Whether you choose shredded chicken for a classic take or hearty beans and lentils for a plant-forward version, this recipe is flexible, forgiving, and deeply satisfying — perfect for family dinners, solo meals after a long day, or batch-making for the week. If you enjoyed this recipe, I’d love for you to try it, leave a comment and star rating to share how it turned out, and save it to your favorite boards. For inspiration on other high-protein, creamy soups that play with similar comforting textures and hearty ingredients, check out this flavorful High Protein Creamy Taco Soup and a vegetable-forward take in the High-Protein Cream of Potato Soup – The Oregon Dietitian.

Frequently Asked Questions

How can I make this soup dairy-free?

You can easily swap heavy cream for a full-fat plant-based alternative such as canned coconut milk (for richness) or an unsweetened oat creamer (for a neutral flavor). If using coconut milk, expect a subtle coconut note; oat-based options keep the profile more neutral. Add the plant-based cream in the same step you would dairy cream and simmer gently.

Can I use leftover rotisserie chicken or cooked turkey?

Absolutely — shredded rotisserie chicken or leftover cooked turkey are excellent time-savers and add great flavor. Stir the shredded meat in with the vegetables so it warms through before adding cream. If the chicken is already seasoned, taste the soup before adding extra salt.

Will the soup thicken too much after refrigeration, and how do I fix it?

Yes, soups with starchy beans or heavy cream can thicken in the fridge. Reheat gently on the stove and thin with a splash of broth or water until you reach the desired consistency. Stirring while reheating helps smooth textures and prevents separation.

Is it safe to freeze this soup if it contains dairy?

Cream-based soups can separate when frozen and reheated, which affects texture (but not safety). For best freezing results, make the soup with a plant-based cream or omit the cream and add it fresh when reheating. If you must freeze a dairy version, freeze in airtight containers and thaw overnight in the refrigerator before reheating slowly on the stove.

Can I make this soup in a slow cooker or Instant Pot?

Yes. For a slow cooker: sauté aromatics first, then add vegetables, protein, broth, and cook on low for 3–4 hours. Stir in cream at the end and warm through. For an Instant Pot: use the sauté function for aromatics, add remaining ingredients (except cream), pressure cook for 5 minutes, quick release, then stir in cream off heat.

What are good high-protein vegetarian options to replace chicken?

Cooked lentils, cannellini beans, chickpeas, or a mix of cooked quinoa and beans make excellent vegetarian protein sources. You can also add textured vegetable protein (TVP) rehydrated in broth or pressed and cooked tempeh crumbles for a nutty, firm texture.

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