This high-protein chicken pot pie soup delivers all the cozy flavors of a classic pot pie in a lighter, spoonable form. It’s creamy without being heavy, loaded with tender chicken and vegetables, and balanced with extra protein to keep it filling and satisfying. Perfect for meal prep or weeknight dinners, this soup comes together in one pot and tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1 cup plain Greek yogurt
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken, salt, and pepper, and cook until lightly browned. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened and fragrant.
- Sprinkle flour over the vegetables and stir well to coat.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add milk and dried herbs, then bring to a gentle simmer.
- Return the cooked chicken to the pot and cook until the soup thickens slightly.
- Stir in Greek yogurt until fully incorporated and creamy.
- Add frozen peas and cook for a few more minutes until heated through.
- Taste and adjust seasoning as needed before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: American
- Course: Soup
Tips & Variations
- Use rotisserie chicken to save time
- Stir yogurt in off the heat to prevent curdling
- Add diced potatoes if you want a heartier soup
- Swap peas for green beans if preferred
- Store leftovers in the fridge for up to 4 days
Approximate Nutrition (per serving)
- Calories: ~380
- Protein: ~38 g
- Fat: ~12 g
- Total Carbohydrates: ~25 g
- Fiber: ~4 g
- Sugar: ~7 g
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add diced chicken, salt, and pepper, and cook until lightly browned. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened and fragrant.
- Sprinkle flour over the vegetables and stir well to coat.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add milk and dried herbs, then bring to a gentle simmer.
- Return the cooked chicken to the pot and cook until the soup thickens slightly.
- Stir in Greek yogurt until fully incorporated and creamy.
- Add frozen peas and cook for a few more minutes until heated through.
- Taste and adjust seasoning as needed before serving.
Notes
- Protein: ~38 g
- Fat: ~12 g
- Total Carbohydrates: ~25 g
- Fiber: ~4 g
- Sugar: ~7 g
FAQs
- Can I make this soup ahead of time?
Yes, it reheats well and thickens slightly as it sits. - Can I freeze this soup?
It’s best frozen before adding the Greek yogurt. - How do I keep the soup creamy?
Avoid boiling after adding the yogurt. - Can I use chicken thighs?
Yes, thighs work well and add extra richness. - Is this soup good for meal prep?
Yes, it stores and reheats very well.
