Description
A comforting and nutritious soup that combines the flavors of chicken pot pie with a high protein twist.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup milk or cream
- 1/4 cup flour (or cornstarch for gluten-free)
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; sauté until softened.
- Stir in the flour (or cornstarch) and cook for 1-2 minutes.
- Gradually add chicken broth while stirring to avoid lumps.
- Add shredded chicken, peas, thyme, garlic powder, salt, and pepper.
- Bring to a simmer and cook for 10-15 minutes.
- Stir in milk or cream and heat through before serving.
Notes
- For a gluten-free version, use cornstarch instead of flour.
- Feel free to add other vegetables like corn or green beans.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg