Easy High Protein Soup with Chicken and Veggies
A nutritious and filling soup packed with tender chicken and seasonal vegetables, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cups frozen mixed vegetables
- 2 cups milk
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pie crust (optional, for topping)
Instructions
- Sauté the chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, around 5-7 minutes, stirring occasionally.
- Add the vegetables: Once the chicken is browned, add the chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Sprinkle the flour over the chicken and vegetables, stirring to combine. Cook for another minute to remove the raw flour taste.
- Whisk in the chicken broth and milk until smooth; add the thyme, salt, and pepper.
- Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
- Add frozen mixed vegetables and heat through for about 3 minutes just before serving.
- Serve topped with a baked pie crust if desired.
Notes
For creaminess, don’t skip the flour. Adjust seasoning gradually to taste.