Name: High Protein Chicken Pot Pie Soup
Ingredients: 1 lb boneless, skinless chicken breast, diced; 1 tbsp olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 2 medium potatoes, diced (or 1½ cups cauliflower); 4 cups low-sodium chicken broth or bone broth; 1 cup milk or half-and-half; 1 cup frozen peas; 1 cup frozen corn; 2 tbsp all-purpose flour (optional); 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Description

A lighter, protein-packed twist on the classic pot pie — creamy, flavorful, and full of tender chicken and vegetables. This one-pot soup makes a cozy, nutrient-rich dinner that’s easy enough for weeknights and comforting enough for Sunday supper.

Ingredients

Scale

1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 medium potatoes, diced (or 1½ cups cauliflower)
4 cups low-sodium chicken broth or bone broth
1 cup milk or half-and-half
1 cup frozen peas
1 cup frozen corn
2 tbsp all-purpose flour (optional)
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Heat oil in a large pot over medium heat. Add onion, celery, carrots, and garlic; cook until soft.
Stir in chicken and cook until browned.
Sprinkle in flour, stir well, and pour in broth gradually.
Add potatoes and thyme; simmer for 15–20 minutes.
Stir in milk, peas, and corn. Simmer 5–7 more minutes.

Add salt, pepper, and garnish with parsley. Serve hot.