Easy High Protein Soup with Chicken and Veggies
A warm and comforting chicken soup packed with protein and vegetables, perfect for quick weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 lb shredded cooked chicken breast
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 1 cup frozen peas
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup heavy cream
- 2 cups biscuit dough (optional topping)
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent.
- Incorporate chicken: Add the shredded chicken to the pot and mix well. Allow it to cook for another 2-3 minutes, letting the flavors meld.
- Add the broth: Pour in the chicken broth and stir to combine. Increase the heat to bring the mixture to a simmer.
- Season and enrich: Once simmering, add the thyme and frozen peas. Pour in the heavy cream, stirring gently to combine everything. Season with salt and pepper to taste.
- Optional biscuit topping: If desired, you can add the biscuit dough on top of the soup. Bake according to biscuit package instructions until golden brown.
- Serve and enjoy: Ladle the soup into bowls, and serve hot. Enjoy it alone or with your favorite sides.
Notes
Shred the chicken evenly for consistent texture. Don’t rush the sautéing of vegetables to enhance flavor, and always taste before serving.