Creamy Chicken Pot Pie Soup - High Protein (Print Version)
Chicken pot pie soup packed with protein, creamy vegetables, and classic comfort flavors ready in under an hour with simple ingredients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Halal
# Ingredients:
→ Hearty Protein Base
01 -
2 lbs boneless skinless chicken breast, cubed
02 -
1 cup dry white cannellini beans, cooked (or 15 oz canned, drained)
03 -
4 cups low-sodium chicken broth
04 -
1 cup plain non-fat Greek yogurt
→ Garden Vegetable Medley
05 -
2 cups frozen peas and carrots blend
06 -
1 cup celery, diced (about 3 stalks)
07 -
1 cup Yukon gold potatoes, cubed small
08 -
3/4 cup frozen corn kernels
09 -
1 medium yellow onion, diced
→ Silky Cream Base
10 -
2 cups 2% reduced-fat milk
11 -
3 tbsp whole wheat flour
12 -
2 tbsp olive oil
13 -
3 cloves garlic, minced
→ Savory Seasoning Blend
14 -
2 tsp dried thyme
15 -
1 tsp dried rosemary
16 -
1/2 tsp smoked paprika
17 -
1/4 tsp ground nutmeg
18 -
Salt and pepper to taste
# Instructions:
01 -
Cube 2 lbs boneless skinless chicken breast into bite-sized pieces. Dice 1 medium yellow onion, 1 cup celery, and cut 1 cup Yukon gold potatoes into small cubes. Mince 3 cloves garlic. If using dry cannellini beans, ensure they are fully cooked and drained before starting.
02 -
Heat 2 tbsp olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and celery, cooking for 4-5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 additional minute until fragrant, being careful not to burn the garlic.
03 -
Add the cubed chicken breast to the pot and season generously with salt, pepper, 2 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp smoked paprika. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through yet.
04 -
Sprinkle 3 tbsp whole wheat flour over the chicken and vegetables, stirring well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly pour in 4 cups low-sodium chicken broth and 2 cups 2% reduced-fat milk, stirring constantly to prevent lumps from forming.
05 -
Add the cubed Yukon gold potatoes and 1/4 tsp ground nutmeg to the pot. Bring the Healthy Creamy Chicken Pot Pie Soup - Protein Packed to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the broth begins to thicken.
06 -
Stir in the 2 cups frozen peas and carrots blend, 3/4 cup frozen corn kernels, and 1 cup cooked cannellini beans. Continue simmering your Healthy Creamy Chicken Pot Pie Soup - Protein Packed for another 5-7 minutes until the frozen vegetables are heated through and the chicken is fully cooked to 165°F internally.
07 -
Remove the pot from heat and allow it to cool slightly for 2-3 minutes — this is crucial. Gently fold in 1 cup plain non-fat Greek yogurt, stirring until fully incorporated and silky smooth. Adding yogurt off direct heat prevents curdling and gives this Healthy Creamy Chicken Pot Pie Soup - Protein Packed its rich, velvety texture.
08 -
Taste and adjust seasoning with additional salt and pepper as needed. For the best Healthy Creamy Chicken Pot Pie Soup - Protein Packed, let it rest for 3-5 minutes before ladling into bowls. The soup will continue to thicken slightly as it sits. Serve hot and enjoy immediately for peak creaminess and flavor.
# Notes:
01 -
🥄 Cooking Tip: Always remove the pot from heat before stirring in the Greek yogurt. High direct heat will cause the yogurt to curdle and separate, ruining the creamy texture. A 2-3 minute rest off the burner is all it takes for a perfectly silky result.
02 -
🧊 Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently over low-medium heat on the stovetop, adding a splash of chicken broth or milk to loosen the soup as it thickens considerably when chilled. Avoid microwaving on high heat.
03 -
🔄 Substitution Tips: Swap cannellini beans for navy beans or chickpeas for a slightly different texture. For a dairy-free version, replace the 2% milk with unsweetened oat milk and use a dairy-free plain yogurt alternative. Whole wheat flour can be substituted with cornstarch (use 2 tbsp) for a gluten-free option.
04 -
🍽️ Serving Suggestion: Serve this hearty soup with a slice of whole grain crusty bread or a small whole wheat biscuit on the side to capture that classic pot pie experience. A light sprinkle of fresh thyme leaves or a dusting of smoked paprika on top makes for a beautiful and appetizing presentation.
# Tools You'll Need:
01 -
large Dutch oven or stockpot
02 -
cutting board
03 -
chef's knife
04 -
wooden spoon
05 -
measuring cups and spoons
06 -
ladle
# Nutrition Facts (Per Serving):
Calories: 385 kcal
Total Fat: 9 g
Total Carbohydrate: 32 g
Protein: 44 g