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A white bowl filled with creamy chicken pot pie soup with carrots, peas, and corn, served with a spoon.

High Protein Chicken Pot Pie Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 380 kcal

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.