Creamy High Protein Chicken Pot Pie Soup
Creamy High Protein Chicken Pot Pie Soup is a hearty chicken dinner with 38 grams of protein per serving and classic chicken pot pie taste in soup form.
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups reduced-sodium chicken broth
- 1½ pounds boneless skinless chicken breasts
- 1 medium yukon gold potatoes peeled and diced
- 1½ cups fat-free evaporated milk
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup plain nonfat greek yogurt
- 2 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, flour, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while whisking until smooth. Add the chicken breasts and diced potato.
- Bring the soup to a gentle boil. Reduce the heat to medium-low. Partially cover the Dutch oven and simmer for 18 to 20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board. Using 2 forks, shred the chicken.
- Return the shredded chicken to the Dutch oven. Add the evaporated milk, frozen peas, and frozen corn.
- Simmer uncovered for 5 minutes, stirring occasionally, without letting the soup boil.
- In a small mixing bowl, add the Greek yogurt. Gradually whisk 1 cup of the hot soup into the Greek yogurt.
- Remove the Dutch oven from the heat.
- Stir the Greek yogurt mixture into the soup until smooth and creamy. Stir in the chopped parsley.
- Let the soup rest for 5 minutes before serving.
Notes
Serving Size: 1½ Cups
Tips and Tricks
Cut the vegetables evenly - Keep the potato, carrots, celery, and onion pieces close in size so they cook at a similar rate. Use an instant-read thermometer - Check the thickest part of the chicken breast to confirm it has reached 165°F before shredding. Add more broth when reheating - The soup can thicken as it sits. Stir in a small amount of chicken broth or milk if you want a thinner consistency. Taste before adding more salt - Chicken broth and poultry seasoning can contain sodium, so taste the finished soup before adding extra salt.Storing and Reheating
Store in the Refrigerator - Transfer cooled soup to an airtight container and refrigerate for up to 3 to 4 days. Store in Portions - Divide the soup into individual containers if you plan to use it for lunches or meal prep. Freezing - Creamy soups made with dairy and potatoes can change texture after freezing. The potatoes may become softer and the broth may separate, so refrigeration is the better storage option for this recipe. Reheat on Stovetop - Place the soup in a saucepan over low to medium-low heat. Stir occasionally until heated through. Add a small amount of chicken broth or milk if the soup has thickened. Reheat in Microwave - Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until heated through. Avoid overheating, which can cause the creamy broth to separate.Nutrition
Calories: 344kcalCarbohydrates: 34gProtein: 38gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 76mgSodium: 386mgPotassium: 1200mgFiber: 4gSugar: 12gVitamin A: 4055IUVitamin C: 25mgCalcium: 254mgIron: 2mg
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