When the winter chill settles in, nothing beats a warm bowl of comfort. You want something that feels like a hug but keeps you fueled. This chicken pot pie soup is the answer to your cold-weather cravings.
It delivers all the flavors of a classic pie without the heavy crust. You can have this nourishing meal on the table in under an hour. It is perfect for those busy nights when you need a win.
Why You’ll Love This Recipe
This recipe is a total winner for your busy weeknight routine. It uses Greek yogurt to keep things creamy while adding a protein boost. You get 32 grams of protein in every single serving.
It is incredibly budget-friendly since it uses simple pantry staples. Your kids will love the familiar, savory flavor profile of the veggies. Plus, it stores beautifully for your weekday lunches later on.
Simple Method
Making this soup is very straightforward and beginner-friendly. You start by softening your fresh vegetables in a little olive oil. Then, you create a simple base with flour and bone broth.
The shredded chicken and frozen veggies make this extra fast to prep. You do not need any fancy equipment to get great results. Just one pot and a whisk are all you really need.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry or freezer.
- 1 lb cooked chicken breast, shredded
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken bone broth
- 1 cup unsweetened almond milk
- 1/4 cup whole wheat flour
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup non-fat plain Greek yogurt
- Salt and black pepper to taste
Step-by-Step Directions
- In a large stockpot, heat olive oil over medium heat.
- Sauté onion, carrots, and celery for 7 minutes until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Whisk in the flour and cook for 2 minutes to create a light roux.
- Gradually pour in the chicken bone broth and almond milk while whisking.
- Add thyme, rosemary, salt, and pepper; bring to a gentle simmer.
- Simmer for 10 minutes until the liquid thickens and vegetables are tender.
- Fold in the shredded chicken, peas, and corn for 5 minutes.
- Remove the pot from the heat source.
- Temper the Greek yogurt with a little hot soup, then stir it back in.
- Serve immediately and enjoy your cozy meal.
Best Ways to Enjoy It
Serve this soup hot in your favorite oversized ceramic bowls. It pairs perfectly with a slice of warm, crusty sourdough bread. You can also top it with a few black pepper crackers.
For a complete meal, add a light side salad with lemon dressing. Set the table, dim the lights, and enjoy a quiet moment. It makes a wonderful, healthy reset after a long day.
How to Store Leftovers
This soup is a meal prep dream for your busy week. Store leftovers in airtight containers in the fridge for three days. The flavors actually get better as they sit together overnight.
When you are ready to eat, reheat it gently on the stove. Avoid boiling it so the Greek yogurt stays smooth and creamy. If it gets too thick, just add a splash of broth.
Recipe Tips for Best Results
- Don’t skip the tempering step for the Greek yogurt.
- Use a rotisserie chicken to save even more time on weeknights.
- Whisk the flour constantly to avoid any lumps in your soup.
- Add a squeeze of fresh lemon at the end for brightness.
- For a winter crowd, double the batch in a large pot.
- Chop your vegetables into uniform sizes so they cook evenly.
- Use high-quality bone broth for the best deep flavor profile.
Ways to Switch It Up
- Swap the whole wheat flour for gluten-free all-purpose flour if needed.
- In the spring, add fresh chopped parsley for a garden-fresh finish.
- Use honey instead of rosemary for a slightly sweeter herb profile.
- Replace the chicken with leftover holiday turkey after Thanksgiving.
Quick Answers
Can I freeze this soup?
I do not recommend freezing this soup because of the yogurt. The texture can become grainy once it is thawed and reheated. It is best enjoyed fresh or from the fridge.
Will my picky eaters like this?
Yes, most kids love this because it tastes like the inside of a pie. The creamy texture and familiar veggies make it very kid-approved. You can even serve it with pie crust crackers!
How do I know when the soup is thickened?
The soup should coat the back of a spoon after simmering. It will continue to thicken slightly once you add the yogurt. Be patient during the simmering stage for the best consistency.
I hope this cozy soup brings a little extra warmth to your winter nights. It is a simple way to nourish your family with a smile. Give it a try this week!
— Lidia
High Protein Chicken Pot Pie Soup
Ingredients
- 1 lb cooked chicken breast, shredded
- 1 tbsp olive oil
- 1 medium onion , diced
- 2 large carrots , sliced
- 2 celery stalks , sliced
- 2 cloves garlic , minced
- 3 cups low -sodium chicken bone broth
- 1 cup unsweetened almond milk
- 1/4 cup whole wheat flour
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup non -fat plain Greek yogurt
- Salt and black pepper to taste
Instructions
- In a large stockpot, heat olive oil over medium heat and sauté onion, carrots, and celery for 7 minutes until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Whisk in the flour and cook for 2 minutes to create a light roux, stirring constantly.
- Gradually pour in the chicken bone broth and almond milk while whisking to prevent clumping.
- Add thyme, rosemary, salt, and pepper; bring the mixture to a gentle simmer.
- Simmer for 10 minutes or until the liquid has thickened slightly and vegetables are tender.
- Fold in the shredded chicken, peas, and corn, heating for an additional 5 minutes.
- Remove the pot from the heat source.
- Whisk a small amount of the hot soup into the Greek yogurt to temper it, then stir the mixture back into the pot until creamy.
- Serve immediately, garnished with fresh herbs if desired.
