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High protein chicken pot pie soup in a bowl with vegetables and seasoning

High Protein Chicken Pot Pie Soup

A cozy, protein-packed twist on a classic pot pie — creamy, hearty, and made from scratch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Aromatics and Vegetables
  • 1 tablespoon olive oil (extra virgin) for flavor
  • 1 medium yellow or sweet onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced into small cubes
  • 2 stalks celery, diced (about the same size as the carrots)
Protein and Liquid
  • 1 pound cooked chicken breast, shredded or chopped leftover roasted chicken, poached breasts, or rotisserie chicken all work
  • 4 cups low-sodium chicken broth use low-sodium to control the final salt level
Creamy Binder and Texture
  • 1 cup frozen peas no need to thaw; they'll heat through in the simmer
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary or use 1 tablespoon fresh chopped herbs if you prefer
  • 1 cup heavy cream or milk use heavy cream for a richer, silkier soup; whole milk keeps it lighter
  • ¼ cup all-purpose flour for thickening; see notes for gluten-free swaps
Seasoning and Garnish
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped for finishing

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened — about 5–7 minutes.
Cooking
  1. Stir in the shredded cooked chicken, then pour in 4 cups of low-sodium chicken broth. Add the frozen peas, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bring the mixture up to a gentle simmer.
  2. In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup heavy cream (or milk) until perfectly smooth and lump-free.
  3. Lower the pot’s heat to medium-low. Slowly pour the cream-flour mixture into the simmering soup, stirring constantly to incorporate and prevent lumps.
  4. Allow the soup to simmer gently for an additional 10–15 minutes, stirring occasionally, until the soup has thickened to your liking.
Finishing Touches
  1. Remove the soup from heat, and stir in a handful of chopped fresh parsley for brightness. Serve hot, spooned into bowls and topped with a little extra parsley if desired.

Notes

Serve with a warm biscuit or crusty bread to mop up the creamy broth. This soup freezes well and can be reheated gently to preserve its texture.