Description
A hearty, comforting, and protein-packed chicken pot pie soup ready in just 30 minutes. This creamy soup features tender chicken, vegetables, and a velvety broth for a cozy meal without the crust.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast (or leftover rotisserie chicken)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 150g)
- 2 medium carrots, peeled and diced (about 130g)
- 2 stalks celery, diced (about 100g)
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ cup all-purpose flour (30g)
- 4 cups low sodium chicken broth (960ml)
- 1 cup milk (whole or 2%, 240ml)
- 1 cup frozen green peas (150g)
- 2 medium potatoes, peeled and diced (about 300g)
- 1 teaspoon dried thyme
- Salt and black pepper to taste (start with 1 teaspoon salt)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Dice the onion, carrots, celery, and potatoes. Mince the garlic. If using raw chicken breasts, dice into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until onion is translucent and veggies soften, about 5 minutes.
- Add garlic and diced chicken, season lightly with salt and pepper. Cook until chicken is no longer pink on the outside, about 3 minutes.
- Sprinkle flour over chicken and veggies, stirring constantly for 2-3 minutes to cook out raw flour taste and start thickening.
- Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and thyme. Bring to a simmer.
- Let soup simmer gently until potatoes are fork-tender, about 10-12 minutes. Stir occasionally to prevent sticking.
- Stir in milk and frozen peas. Heat through without boiling to avoid curdling. Taste and adjust seasoning with salt and pepper.
- Stir in fresh parsley if using. Ladle into bowls and serve immediately.
Notes
Do not skip cooking the flour with the veggies to get a silky thick broth. Use low sodium broth to control salt levels. Dice veggies uniformly for even cooking. Add fresh parsley at the end for brightness. Soup tastes better the next day and reheats well with a splash of broth or milk. Avoid freezing due to potatoes and milk texture changes. For meal prep, add peas and milk fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sodium: 550
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: chicken pot pie soup, high protein soup, quick chicken soup, creamy chicken soup, comfort food, easy dinner, weeknight soup