Cozy High Protein Chicken Pot Pie Soup
There’s something uniquely comforting about a warm bowl of soup, especially as the leaves start to turn and fall into a crispy blanket across our yards. This High Protein Chicken Pot Pie Soup is the epitome of cozy fare, offering up creamy goodness sprinkled with the nostalgia of childhood meals shared with family. Imagine a lazy Sunday afternoon, the heavenly aroma of sautéing vegetables wafting through your home, inviting everyone to gather around the table. It’s a perfect fit for an easy weeknight dinner when the chill in the air calls for something warm and hearty. Trust me, this creamy, high-protein delight is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Whether you’re using an Instant Pot, crockpot, or the stove, this recipe ensures that a hearty meal is ready in no time.
- High in Protein: Packed with tender chicken and optional cauliflower rice, this soup is not only delicious but also a nourishing choice for busy weeknights.
- Comforting Flavor: With savory herbs like thyme and rosemary, each spoonful warms your heart and fills your belly with creamy goodness.
- Family-Friendly: Kids will love it, and you’ll appreciate how easily it brings everyone together for a cozy dinner.
- Adaptable Ingredients: Feel free to switch up veggies or add your favorite spices to make it your own, ensuring every batch is a delightful surprise.
What You’ll Need
To create this delicious High Protein Chicken Pot Pie Soup, gather the following simple ingredients:
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup almond milk (or dairy-free alternative)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 2 cups cauliflower rice (optional for thickness)
Let’s Make It Together
- In your Instant Pot, crockpot, or on the stove, heat a little oil and sauté the onions, garlic, carrots, and celery until softened and fragrant.
- Add the diced chicken and cook until it turns white and is no longer pink.
- Pour in the chicken broth and almond milk, then sprinkle in the thyme, rosemary, salt, and pepper. Stir to combine all the flavors.
- If you’re using it, add the cauliflower rice for an extra creamy texture.
- For the Instant Pot, seal the lid and cook on high pressure for 10 minutes. If you’re using a slow cooker, let it simmer on low for 6-8 hours. On the stove, allow the soup to simmer for about 30-40 minutes until everything is cooked through.
- Finally, stir in the frozen peas before serving. Enjoy your creamy, dairy-free soup that warms the soul!
Delicious Variations to Try
- Herb Explosion: Add a tablespoon of fresh parsley or dill before serving for a zesty, fresh kick.
- Spicy Twist: Incorporate diced jalapeños or a sprinkle of red pepper flakes for a warm, spicy addition that takes your soup to the next level.
- Creamy Mushrooms: Sauté sliced mushrooms along with the other vegetables for an earthy flavor that blends beautifully with the chicken.
- Crispy Toppings: Top your bowl with crispy shallots or a sprinkle of toasted nuts for that added crunch.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This soup is perfect to prepare ahead of time! Just store it in the fridge up to 3 days in advance, or freeze for up to 3 months. Just reheat and enjoy!
- Ingredient Swaps: If you’re looking for a lighter option, swap out the chicken for turkey or even chickpeas for a vegetarian alternative.
- Slicing Tricks: To make dicing your chicken easier, freeze it for about 30 minutes before chopping — it will firm up just enough to slice easily.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better with time!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 280
- Carbohydrates: 30 g
- Sugar: 4 g
- Fat: 8 g
- Protein: 24 g
- Sodium: 720 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This soup stores wonderfully in the fridge and reheats beautifully.
Can I use different ingredients?
Definitely! Feel free to mix in other vegetables like green beans or potatoes for a twist.
How do I store leftovers?
Keep the soup in airtight containers in the fridge for up to 3 days.
How long does it last?
Properly stored, it can last up to 3 months in the freezer.
A Cozy Closing Note
This High Protein Chicken Pot Pie Soup is not just a dish; it’s a warm embrace on a chilly day, bringing with it the essence of home. It’s a reminder that comfort food doesn’t have to be heavy or unhealthy, making it an ideal option for gathering with loved ones or enjoying a quiet moment with yourself. So grab your ingredients, soak in the delicious aromas, and share this soup with those you love. Save this High Protein Chicken Pot Pie Soup to your cozy recipes board so it’s ready when you need a heartwarming treat!
Cozy High Protein Chicken Pot Pie Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A warm and creamy chicken pot pie soup packed with protein, perfect for chilly days and family dinners.
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup almond milk (or dairy-free alternative)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 2 cups cauliflower rice (optional for thickness)
Instructions
- Heat a little oil in your Instant Pot, crockpot, or on the stove, and sauté the onions, garlic, carrots, and celery until softened and fragrant.
- Add the diced chicken and cook until it turns white and is no longer pink.
- Pour in the chicken broth and almond milk, then sprinkle in the thyme, rosemary, salt, and pepper. Stir to combine all the flavors.
- If you’re using it, add the cauliflower rice for an extra creamy texture.
- Seal the lid for the Instant Pot and cook on high pressure for 10 minutes, or let it simmer in the slow cooker on low for 6-8 hours, or allow the soup to simmer on the stove for about 30-40 minutes until everything is cooked through.
- Stir in the frozen peas before serving. Enjoy your creamy, dairy-free soup that warms the soul!
Notes
This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
