Description
A comforting and hearty chicken pot pie soup enriched with Greek yogurt for added protein and creaminess.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup rotisserie chicken (optional)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup peas
- 1 cup green beans (optional)
- 1 cup corn (optional)
- 4 cups low-sodium chicken broth
- 2 cups homemade broth or vegetable broth (optional)
- 1/4 cup whole wheat flour
- 1/2 cup Greek yogurt
- 2 tablespoons cornstarch (gluten-free option)
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika (optional)
- 2 tablespoons olive oil
- 1 onion, diced
Instructions
- Dice the chicken breast into bite-sized pieces. Season with salt and pepper to enhance flavor.
- Heat a tablespoon of olive oil in a large pot over medium heat until it shimmers. Add chopped onions, carrots, and celery, sautéing until tender, about 5-7 minutes.
- Add the seasoned chicken to the pot, cooking until it’s no longer pink, about 5 minutes.
- Sprinkle in the whole wheat flour, stirring to coat the chicken and vegetables evenly. Cook for about 2 minutes.
- Pour in the chicken broth gradually, stirring continuously to avoid lumps. Bring to a simmer.
- Reduce the heat to low and mix in the Greek yogurt until creamy.
- Stir in peas, thyme, and parsley, allowing to simmer for an additional 10-15 minutes.
- Taste and adjust seasoning as needed.
- Ladle into bowls and enjoy!
Notes
Use fresh herbs for enhanced flavor and aroma. For a gluten-free version, replace whole wheat flour with cornstarch mixed with cold water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg