High Protein Healthy Thanksgiving Chicken Pot Pie Soup

This healthy thanksgiving chicken pot pie soup takes everything you love about chicken pot pie — tender chicken, sweet vegetables, a creamy, herb-flecked broth — and turns it into a spoonable soup with 35g of protein per serving. There is no heavy cream and no pastry to roll out: Greek yogurt stirred in at the end gives the broth its richness, and a handful of crumbled pie crust on top keeps the pot pie flavour.

It is the soup to make the day after Thanksgiving, when the fridge is full of odds and ends and nobody wants another big meal. It comes together in one pot in 45 minutes, and it tastes even better the next day, so make a double batch and freeze half for a busy weeknight.

Why you’ll love it

• 35g protein per serving, about 380 calories
• All the comfort of chicken pot pie, no pastry to roll out
• One pot, 45 minutes total, and it freezes beautifully
• Greek yogurt instead of cream — rich broth, lighter finish

Ingredients

• 500g (about 1.1 lb) boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced into coins
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and cut into 1 cm cubes
• 1 tsp fresh thyme leaves, plus more to serve
• 1 tsp dried sage
• 1 litre (4 cups) low-sodium chicken broth
• 1 cup frozen peas
• 240g (1 cup) plain Greek yogurt, full fat
• 120 ml (1/2 cup) milk
• 2 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• Crumbled pie crust or crackers, to serve (optional)

Equipment used

• A large Dutch oven or heavy stock pot, for cooking the soup in one pot
• A wooden spoon, for stirring the broth without scratching the pot
• A ladle, for serving generous bowls
• A sharp knife and cutting board, for prepping the vegetables

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5 minutes, until softened.
2. Add the garlic, sweet potato, thyme and sage and cook for 1 minute more, until fragrant.
3. Pour in the chicken broth and bring to a gentle simmer. Add the chicken breasts, cover, and cook for 15 minutes, until the chicken is cooked through.
4. Lift the chicken out onto a board and shred it with two forks. Set aside.
5. Stir the cornstarch slurry into the soup and simmer for 2–3 minutes, until the broth thickens slightly. Add the peas and cook for 2 minutes.
6. Turn the heat to low and stir in the milk, then the Greek yogurt, a spoonful at a time. Do not let the soup boil once the yogurt is in — it keeps the broth smooth instead of splitting.
7. Return the shredded chicken to the pot, season with salt and pepper, and serve in bowls with thyme leaves and crumbled pie crust on top, if using.

Tips

• Keep the heat low after the yogurt goes in. A rolling boil will split it — gentle heat keeps the broth silky.
• Leftover roast turkey works just as well as chicken here. Stir in shredded turkey at step 7 and warm it through for 2 minutes.
• The soup thickens as it sits. Thin it with a splash of broth when reheating, and add the yogurt fresh if you froze it — freeze the soup before the yogurt step for the best texture.
• The soup keeps 4 days in the fridge and 3 months in the freezer (before the yogurt step).

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
• High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
• High Protein Cottage Cheese Turkey Tetrazzini

FAQ

Can I use leftover turkey instead of chicken?

Yes — this healthy thanksgiving chicken pot pie soup is built for it. Stir in about 500g of shredded leftover turkey at the last step and warm it through for 2 minutes. The protein stays about the same.

Why Greek yogurt instead of cream?

The yogurt gives the broth the same creamy body with far more protein and far less fat. Stir it in off the boil so it stays smooth — high heat is what makes yogurt split.

Can I freeze this soup?

Yes, but freeze it before the yogurt step. Cool the soup, freeze for up to 3 months, then reheat gently and stir in fresh Greek yogurt and milk at the end.

What do I serve with it?

A crumbled pie crust or a few crackers on top gives you the pot pie flavour without baking a whole crust. A simple green salad on the side makes it a full meal.

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