High Protein Chicken Pot Pie Soup
A comforting soup that combines tender chicken, fresh vegetables, and a creamy texture from Greek yogurt, making it a nutrient-packed meal perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breast Cut into bite-sized pieces
- 2 medium Carrots Chopped
- 2 stalks Celery Chopped
- 1 cup Frozen peas Added at the end for freshness
- 6 cups Low-sodium chicken broth Keeps the soup rich without excess salt
- 1/3 cup Whole wheat flour For thickening
- 1 cup Greek yogurt For creaminess
- 1 tablespoon Fresh thyme Chopped
- 1 tablespoon Fresh parsley Chopped
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black pepper To taste
- 1/4 teaspoon Cayenne pepper or paprika Optional for heat
- 1 tablespoon Olive oil For sautéing onions
- 1 medium Onion Chopped
Instructions
Preparation
- Dice the chicken breast, chop the carrots, celery, and onion.
- Rinse and chop fresh thyme and parsley.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Add chicken and cook until no longer pink.
- Stir in chopped celery and carrots, cooking until they start to soften.
- Sprinkle in the flour and stir for one minute.
- Gradually pour in chicken broth while stirring. Bring to a gentle simmer.
- Add peas, thyme, and parsley to the pot.
- Season with salt, pepper, and optional cayenne/paprika.
- Let it simmer until vegetables reach desired tenderness.
- Before serving, mix in Greek yogurt for creaminess.
Notes
Serve with whole grain bread or a light salad. Store leftover soup in the fridge for 3-4 days or freeze for up to three months.