Description
High-Protein Chicken Pot Pie Soup
A cozy, creamy, and protein-packed take on classic chicken pot pie—no crust required! Uses Greek yogurt for creaminess instead of heavy cream.
Ingredients
Soup Base:
-
1 tbsp olive oil or butter
-
1 medium onion, diced
-
2 carrots, peeled and chopped
-
2 celery stalks, chopped
-
3 cloves garlic, minced
-
4 cups low-sodium chicken broth
-
2 cups cooked chicken breast, shredded or chopped
-
1½ cups frozen peas
-
½ tsp dried thyme
-
½ tsp dried parsley
-
Salt and black pepper, to taste
Creamy Finish:
-
1 cup plain Greek yogurt (2% or full-fat)
Optional:
-
½ cup frozen corn or diced pre-cooked potatoes
Instructions
1. Sauté Vegetables
-
Heat olive oil or butter in a large pot over medium heat.
-
Add onion, carrots, and celery; cook 6–8 minutes until softened.
-
Stir in garlic, thyme, and parsley for 1 minute until fragrant.
2. Add Broth and Chicken
-
Pour in chicken broth; scrape up any browned bits from the bottom.
-
Bring to a simmer.
-
Add cooked chicken, peas, and optional corn/potatoes. Simmer 10–12 minutes until veggies are tender.
3. Temper Greek Yogurt
-
Remove pot from heat.
-
Scoop ½ cup of hot broth and whisk into the Greek yogurt in a separate bowl.
-
Slowly stir the yogurt mixture back into the soup until smooth.
4. Season and Serve
-
Taste and adjust with salt and black pepper.
-
Serve hot with bread, biscuits, or a simple salad.
Notes
-
Slow Cooker: Sauté veggies first, then cook on LOW 6–7 hours or HIGH 3–4 hours. Add peas and yogurt at the end.
-
Instant Pot: Sauté veggies, add broth and chicken, pressure cook 5 minutes. Quick release, stir in peas and tempered yogurt.
-
Extra Veggies: Add mushrooms, bell peppers, or green beans.
-
Dairy-Free: Replace yogurt with blended cashews and broth.