Description
High-Protein Chicken Pot Pie Soup: Creamy, Cozy & Dairy-Free
Ingredients
Scale
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 3 cups gold potatoes, cubed small
- 1 tsp dried thyme
- ½ tsp dried sage
- Salt & black pepper, to taste
- 2 lbs cooked chicken breast or thighs, shredded/cubed
- 5 cups chicken broth (low sodium)
- 1½ cups unsweetened almond milk
- 1 cup frozen peas
- 1 tsp smoked paprika
- ¼ cup nutritional yeast (for umami)
- ½ lemon, juiced
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic; cook 3–4 minutes until soft and fragrant.
- Add carrots, celery, potatoes, thyme, sage, salt, and pepper. Cook 5 minutes, stirring occasionally.
- Pour in chicken broth, scrape up any browned bits, bring to a boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender.
- Carefully transfer 1–2 cups of soup (potatoes + broth) to a blender. Cover with a kitchen towel to let steam escape. Blend until smooth, then return to pot.
- Stir in shredded chicken, almond milk, and frozen peas. Simmer 5 more minutes until heated through. Taste and adjust seasoning. Optional: squeeze in lemon juice or add smoked paprika/nutritional yeast.
- Ladle into bowls, garnish with parsley, and serve with warm biscuits or crusty bread.
Notes
- Perfect for weeknight dinners.
- Great for meal prep.
- Can be served with warm biscuits or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: High Protein Chicken Pot Pie Soup