Creamy Chicken Pot Pie Soup: Protein Packed & Healthy (Print Version)
Chicken Pot Pie Soup, creamy and satisfying. Enjoy this healthy, protein-packed twist on a classic comfort food. Quick to make for a nutritious meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Hearty Protein & Garden Medley
01 -
1 lb boneless, skinless chicken breast
02 -
2 medium carrots, peeled and diced
03 -
2 stalks celery, diced
04 -
1 medium Yukon Gold potato, peeled and diced into 1/2-inch cubes
05 -
1/2 cup frozen green peas
06 -
1/2 cup frozen corn kernels
→ Aromatic Foundation & Savory Spices
07 -
1 tbsp olive oil
08 -
1 medium yellow onion, diced
09 -
3 cloves garlic, minced
10 -
1 tsp dried thyme
11 -
1/2 tsp dried rosemary
12 -
1 bay leaf
13 -
Salt and black pepper to taste
→ The Velvety, Nourishing Broth
14 -
4 cups low-sodium chicken broth
15 -
2 tbsp all-purpose flour
16 -
1 cup 2% milk
17 -
1/2 cup plain non-fat Greek yogurt
18 -
2 tbsp chopped fresh parsley, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 3 cloves garlic, minced, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Cook for 1 minute until fragrant, building the flavor foundation for your Creamy Chicken Pot Pie Soup: Protein Packed & Healthy.
02 -
Add 1 lb boneless, skinless chicken breast, cut into 1-inch pieces, to the pot. Season with salt and black pepper to taste. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
03 -
Stir in 2 medium carrots, diced, 2 stalks celery, diced, and 1 medium Yukon Gold potato, diced into 1/2-inch cubes. Pour in 4 cups low-sodium chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until vegetables are tender, ensuring a hearty base for this Protein Packed & Healthy soup.
04 -
In a small bowl, whisk together 2 tbsp all-purpose flour with 1 cup 2% milk until smooth. Gradually whisk this mixture into the simmering soup. Continue to cook, stirring constantly, for 3-5 minutes, until the soup thickens to your desired consistency. This creates the velvety texture for your Creamy Chicken Pot Pie Soup: Protein Packed & Healthy.
05 -
Stir in 1/2 cup frozen green peas and 1/2 cup frozen corn kernels. Cook for another 2-3 minutes, until the peas and corn are heated through. Remove the bay leaf from the pot before proceeding.
06 -
Remove the pot from heat. Stir in 1/2 cup plain non-fat Greek yogurt until fully combined and creamy. Taste and adjust salt and black pepper as needed. Ladle the warm Creamy Chicken Pot Pie Soup: Protein Packed & Healthy into bowls. Garnish with 2 tbsp chopped fresh parsley before serving.
# Notes:
01 -
For an even quicker meal, use 1 lb cooked, shredded rotisserie chicken; add it in Step 5 with the frozen vegetables to simply heat through.
02 -
Store any leftover Creamy Chicken Pot Pie Soup: Protein Packed & Healthy in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
03 -
Serve this comforting soup with a side of crusty whole-grain bread or a light green salad for a complete and satisfying meal.
04 -
To maintain the smooth, creamy texture, always stir in the plain non-fat Greek yogurt *after* removing the soup from the heat, preventing it from curdling.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 370 kcal
Total Fat: 7 g
Total Carbohydrate: 31 g
Protein: 35 g