Description
A hearty and healthy high-protein chicken pot pie soup. This recipe is perfect for a quick and easy meal, packed with flavor and nutrients.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 cup shredded cheddar cheese for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and milk. Bring to a simmer.
- In a small bowl, whisk together flour, thyme, salt, and pepper. Gradually whisk this mixture into the simmering broth until smooth.
- Return the cooked chicken to the pot. Add frozen peas and corn.
- Simmer for 10-15 minutes, or until the soup has thickened and the chicken is cooked through.
- Serve hot, topped with shredded cheddar cheese if desired.
Notes
- For a thicker soup, increase the amount of flour slightly.
- Use leftover cooked chicken for an even quicker meal.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg