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High Protein Healthy Thanksgiving Chicken Pot Pie Soup

Sophia Martinez
Tender chicken, sweet potato and peas in a creamy Greek yogurt broth. 35g protein — 45 minutes, serves 4.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4
Calories 380 kcal

Equipment

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

Ingredients
  

  • 500 g boneless skinless chicken breasts (about 1.1 lb)
  • 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 low-sodium chicken broth (4 cups)
  • 1 cup frozen peas
  • 240 g plain Greek yogurt (1 cup), full fat
  • 120 ml milk (1/2 cup)
  • 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)

Instructions
 

  • 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.
  • Add the garlic, sweet potato, thyme and sage and cook for 1 minute more, until fragrant.
  • 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.
  • Lift the chicken out onto a board and shred it with two forks. Set aside.
  • 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.
  • 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.
  • 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.

Notes

Keep the heat low after the yogurt goes in — never boil. Freeze before the yogurt step for best texture. Leftover turkey swaps in 1:1 for the chicken.
Keyword chicken pot pie soup, dinner, Greek yogurt, high protein, thanksgiving