High-Protein, Chicken Pot Pie Soup with Greek Yogurt

There’s a special kind of warmth that floods your kitchen when you prepare a pot pie soup. The captivating aroma of sautéed vegetables meets the comforting smell of simmering chicken, creating an embrace of flavor and nostalgia. With this Gluten-Free Chicken Pot Pie Soup with Greek Yogurt, you get tender chicken packed with protein and a silky texture that feels like a warm hug in a bowl. And the best part? It’s as easy to whip up as it is to share with loved ones. Picture this: that first bite, where the richness melds with the freshness of herbs—it’s pure bliss on a chilly evening.

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Let’s Make It Together

This cozy dish comes together beautifully, in a way that feels inviting and effortless. Begin by prepping your ingredients and feel the anticipation of comfort building as everything comes together in harmony.

Ingredients You’ll Need

• 1/4 cup butter
• 1 yellow squash
• 1/2 yellow onion
• 5 cloves garlic
• 4 cups chicken stock
• 1 cup almond milk (or any milk)
• 2 boneless skinless chicken breasts
• 2 teaspoons garlic powder
• 2 carrots
• 2 stalks celery
• 2 golden potatoes
• 1 tablespoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 6 bay leaves
• 1 cup peas
• 1 cup corn
• 2/3 cup Greek yogurt (or blended cottage cheese)

Step-by-Step Directions

1. Start by washing and dicing all the vegetables. For the chicken, pound the breasts slightly to ensure even cooking, then season generously with salt, garlic powder, and a sprinkle of pepper. Grab a large, sturdy-bottom pot and, over medium-high heat, melt the butter. Add in your diced onion and squash, letting them cook together for about four minutes until they start to soften and fill your kitchen with fragrance.
2. Next, stir in the minced garlic and allow it to cook for just one more minute—it evokes a heartening aroma that’s hard to resist! Once they’re perfectly fragrant, transfer these veggies to a blender. Pour in the chicken broth and almond milk, then blend until you achieve a creamy, smooth texture that’ll serve as the base of your comforting soup.
3. In that same pot, add a tablespoon of olive oil over medium-high heat. Sear the seasoned chicken breasts for about 4-5 minutes on each side, forming a lovely golden crust. This step brings out so many flavors! Once the chicken is seared, add a splash of your blended broth to deglaze the pot, scraping up those flavorful bits stuck to the bottom.
4. Pour in the remaining broth mixture. Now, to build that lovely flavor, stir in the garlic powder, thyme, rosemary, salt, and bay leaves. Add your diced carrots, celery, and golden potatoes to the pot, keeping that warm, inviting aroma swirling around you. Bring everything to a gentle boil and let it simmer for 15 minutes, or until the veggies are soft and lovely.
5. Once tender, remove the chicken breasts from the pot and shred them using two forks. Add the shredded goodness back into the pot along with the peas and corn. Let it all simmer for another five minutes, allowing the flavors to meld beautifully. Turn off the heat, and don’t forget to remove those bay leaves. The moment you stir in the Greek yogurt, the soup transforms—smooth and luscious, it’s nothing short of comforting.

Nutritional Snapshot

• Serving Size: 1 cup
• Calories: Approximately 300
• Protein: 25g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 5g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it an ideal choice for a cozy family dinner.

When to Enjoy It

This soup is perfect for a family dinner after a long day or even as a cozy lunch on weekends when you want something that comforts the soul. Pair it with a crusty gluten-free bread or a fresh salad for a joyful meal. Imagine curling up with a warm bowl in front of a crackling fire or sharing it with friends on a chilly evening—it’s truly a moment made for connection.

Smart Storage Tricks

To keep your delicious soup fresh, let it cool completely before transferring it to an airtight container. It will store well in the refrigerator for up to three days. If you want to save some for later, this soup freezes beautifully—just pour it into freezer-safe containers leaving a little room for expansion. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat gently on the stove, stirring in a bit of extra milk if it thickens too much.

Betty’s Secrets

• For an extra depth of flavor, roast the vegetables before adding them to the pot—caramelization brings out a whole new layer of taste!
• Don’t skip the Greek yogurt; it makes the soup creamy and adds a lovely tang—another layer you’ll adore!
• Feel free to mix up the veggies! Zucchini, green beans, or even spinach can add vibrant color and flavor to this dish.

Creative Twists

• During the fall, consider adding a sprinkle of nutmeg or cinnamon for a warm spiced note that delights the senses.
• In the summer, incorporate fresh basil or cilantro to give it a bright, fresh twist that complements the creamy texture.
• For a slightly smoky flavor, toss in some chopped smoked paprika, which counters the richness beautifully.

Your Questions Answered

Can I make this Gluten-Free Chicken Pot Pie Soup with Greek Yogurt dairy-free? Absolutely! Just swap out the Greek yogurt for a dairy-free yogurt alternative and use coconut milk instead of almond milk for a rich, creamy base.

How do I thicken the soup if it is too thin? If your soup is on the thinner side, you can easily thicken it by mixing a tablespoon of cornstarch with cold water and stirring it in as it simmers, or simply let it cook a little longer to reduce.

What can I serve with this soup? It’s delightful on its own, but a gluten-free biscuit or crusty bread pairs perfectly, or serve it alongside a fresh green salad to balance the meal.

Can I use leftover chicken for this recipe? Definitely! Using shredded rotisserie chicken is a fantastic shortcut that saves time while still delivering great flavor.