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Delicious high protein chicken pot pie soup with vegetables and herbs.

Chicken Pot Pie Soup

A comforting and hearty chicken pot pie soup made with tender chicken and a medley of vegetables in a creamy, gluten-free broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Soup
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil adds moisture and flavor
  • 1 lb boneless, skinless chicken breasts provides protein and substance
  • 1 cup celery, diced adds crunch and freshness
  • 1 cup carrot, cut into 1/4 inch thick small circles contributes sweetness and color
  • 1 cup onion, finely chopped enhances flavor depth
  • 1/2 tablespoon garlic, finely minced adds aromatic flavor
  • 2 cups yukon gold potatoes, peeled and cut into 1 inch pieces provides heartiness
  • 1 cup yukon gold potatoes, peeled and cut into quarters adds texture
  • 1/4 teaspoon black pepper adds warmth
  • 1/4 teaspoon salt enhances flavors
  • 1/4 teaspoon dried parsley adds mild herb flavor
  • 3 cups chicken broth or bone broth, low sodium provides a flavorful base
  • 1/4 teaspoon dried basil offers a hint of herbal flavor
  • 1/4 teaspoon dried rosemary adds earthy flavor
  • 1 tablespoon fresh parsley for garnish for visual appeal
  • 1/2 cup milk of choice creates creaminess

Instructions
 

Preparation

  • Begin by heating the olive oil in a large pot over medium heat.
  • Add the diced onion, carrots, and celery. Stir gently for about 5 minutes until the vegetables start to soften and the onion becomes translucent.
  • Introduce the minced garlic to the pot and stir it in for about 1 minute until fragrant.
  • Add the chicken breasts to the pot and cook for about 5 minutes on each side until browned slightly.
  • Add the diced potatoes, black pepper, salt, dried parsley, dried basil, and dried rosemary. Stir to combine.
  • Pour in the chicken broth, covering all the ingredients, and bring to a gentle boil. Reduce the heat to low simmer.
  • Let the soup simmer for about 20 to 25 minutes until the chicken is cooked through and the potatoes are tender.
  • Remove the chicken from the pot and shred it with two forks before returning it to the soup.
  • Stir in the milk of choice and heat through for another minute or two.

Notes

For best results, ensure even vegetable dicing, shred chicken while warm, and adjust seasoning to taste. Consider variations with additional vegetables or rotisserie chicken.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 4g
Keyword Chicken Pot Pie Soup, comfort food, Gluten Free Soup, Hearty Soup, high protein soup
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