Healthy Chicken Pot Pie Soup: Protein-Packed & Easy (Print Version)
Healthy Chicken Pot Pie Soup delivers comfort and nutrition. This protein-packed, easy-to-make recipe is perfect for a quick weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Lean Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breasts
→ Hearty Garden Medley
02 -
1 cup diced carrots
03 -
1 cup diced celery
04 -
1 cup diced yellow onion
05 -
1 cup frozen green peas
→ Creamy Broth Foundation
06 -
1 tbsp olive oil
07 -
4 cups low-sodium chicken broth
08 -
1 cup 2% milk
09 -
1/4 cup all-purpose flour
→ Aromatic Boosters & Freshness
10 -
2 cloves garlic, minced
11 -
1 tsp dried thyme
12 -
1/2 tsp dried rosemary
13 -
1 tsp salt
14 -
1/2 tsp black pepper
15 -
2 tbsp fresh parsley, chopped (for garnish)
# Instructions:
01 -
Dice 1 1/2 lbs boneless, skinless chicken breasts into 1/2-inch pieces. Dice 1 cup carrots, 1 cup celery, and 1 cup yellow onion. Mince 2 cloves garlic. This initial prep ensures a smooth cooking process for your Healthy Chicken Pot Pie Soup: Protein-Packed & Easy.
02 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove chicken from the pot and set aside.
03 -
Add the diced 1 cup carrots, 1 cup celery, and 1 cup yellow onion to the pot. Sauté for 5-7 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp dried thyme, and 1/2 tsp dried rosemary, cooking for another minute until fragrant.
04 -
Whisk 1/4 cup all-purpose flour into 1 cup 2% milk until smooth. Pour 4 cups low-sodium chicken broth into the pot with the vegetables. Slowly whisk in the milk-flour mixture, bringing it to a gentle simmer to thicken slightly.
05 -
Return the cooked chicken to the pot. Add 1 cup frozen green peas, 1 tsp salt, and 1/2 tsp black pepper. Stir well and simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. This develops the rich flavors of your Healthy Chicken Pot Pie Soup: Protein-Packed & Easy.
06 -
Taste and adjust seasonings as needed. Ladle the warm Healthy Chicken Pot Pie Soup: Protein-Packed & Easy into bowls. Garnish each serving with 2 tbsp fresh parsley, chopped, for a vibrant finish.
# Notes:
01 -
For a creamier soup, you can use whole milk or even a splash of heavy cream. For a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it's too thick.
03 -
Serve this hearty soup with a side of crusty whole-grain bread or a light green salad for a complete and satisfying meal. A sprinkle of cheddar cheese is also a delicious addition!
04 -
Cook the chicken and chop the vegetables ahead of time to significantly reduce your prep time on cooking day. This makes weeknight meals even easier.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 440 kcal
Total Fat: 11 g
Total Carbohydrate: 23 g
Protein: 57 g