High-Protein, Chicken Pot Pie Soup with Greek Yogurt

You know that moment when the world seems a little chillier, and you can hear the whispers of winter just around the corner? It’s during these cozy afternoons that I find myself craving a heartwarming bowl of Gluten-Free Chicken Pot Pie Soup with Greek Yogurt. There’s something so comforting about the creamy, hearty blend of chicken, veggies, and the delightful little tang of Greek yogurt that feels like a warm hug from the inside out. It’s not just the delicious blend of flavors that keeps you coming back; this soup is a wholesome dish, rich in protein that will fill your bellies and warm your hearts.

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Let’s Make It Together

Making this soup is a joyful journey — a delightful dance of chopping, stirring, and savoring that ends with everyone at the table, bowls clinking with anticipation. With each step, you’ll feel the aroma wrapping around you, enticing you to enjoy this seasonal favorite.

Ingredients You’ll Need

• 1/4 cup butter
• 1 yellow squash
• 1/2 yellow onion
• 5 cloves garlic
• 4 cups chicken stock
• 1 cup almond milk
• 2 boneless skinless chicken breasts
• 2 teaspoons garlic powder
• 2 carrots
• 2 stalks celery
• 2 golden potatoes
• 1 tablespoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 6 bay leaves
• 1 cup peas
• 1 cup corn
• 2/3 cup Greek yogurt

Step-by-Step Directions

1. Begin by prepping your ingredients; wash and dice all the vegetables. Let your kitchen fill with the sounds of chopping and the excitement of your transformative meal. Take the chicken breasts and pound them slightly to tenderize. Season them with a sprinkle of salt, garlic powder, and a dash of pepper — this will elevate the flavor.
2. In a large pot over medium-high heat, melt the butter, allowing it to sizzle and coat the pan. Add your diced onion and yellow squash, cooking for about 4 minutes until they soften and begin to sweeten. The aromas should start to dance around your kitchen. Now, add the minced garlic, cooking it for another minute until it becomes fragrant.
3. Transfer the cooked veggies into a blender, adding the chicken broth and almond milk. Blend until the mixture is smooth and creamy. This will serve as the soup’s velvety base.
4. In the same pot, drizzle a bit of olive oil and sear the seasoned chicken breasts, cooking them until they reach a beautiful golden brown. Once browned, pour in your blended veggie broth, letting all those rich flavors meld.
5. Stir in the thyme, rosemary, and bay leaves, infusing the soup with warmth. Next, toss in the diced carrots, celery, and golden potatoes. Bring the mixture to a boil, then reduce heat. Let it cook for about 15 minutes, or until the vegetables are tender.
6. Now for the best part! Carefully remove the chicken. After allowing it to cool for a moment, shred it with two forks and enjoy that delightful texture. Return the chicken to the pot along with the peas and corn, letting everything simmer together for an additional 5 minutes, allowing the flavors to meld.
7. When you’re ready to serve, turn off the heat, remove those bay leaves, and swirl in the Greek yogurt until it’s beautifully incorporated. This will give your soup that creamy texture and rich layer of flavor we all adore.

Nutritional Snapshot

• Serving Size: 1 bowl
• Calories: Approximately 380
• Protein: 28g
• Carbs: 45g
• Fat: 12g
• Fiber: 6g

Packed with protein and fiber, this recipe keeps you full without feeling heavy — it’s the perfect balance of comfort and nourishment for chilly evenings.

Serving Ideas

This scrumptious soup is perfect for a cozy family dinner, feels elegant enough for a gathering with friends, or is just the ticket for a delightful brunch with warm crusty bread on the side. Add a light salad with fresh greens or some buttery crackers to dip in, and you’re all set for a meal that warms the heart and feeds the spirit.

Smart Storage Tricks

To keep this comforting soup fresh, simply refrigerate it in an airtight container for up to 3 days. If you’d like to savor it later, you can freeze it for up to 3 months. When you’re ready to enjoy again, simply thaw in the fridge overnight and reheat on the stovetop, adding a splash of chicken stock to revive its creamy goodness.

Betty’s Secrets

• For an even richer flavor, consider using bone broth instead of regular chicken stock — it adds a deeper taste and extra nutrients.
• Don’t skip the blending step; it truly transforms the soup into a luscious creamy base that envelopes the hearty ingredients beautifully.
• If you like a little spice, add a pinch of red pepper flakes while the soup simmers for a warming kick!
• Use freshly chopped herbs rather than dried ones when adding at the end for a burst of vibrant flavor.

Creative Twists

• Add in some diced sweet potatoes for a touch of sweetness that plays beautifully with the savory notes.
• Incorporate seasonal veggies like squash in the fall or zucchini in the summer for a fresh twist on the classic recipe.
• You might even swap out half of the Greek yogurt for a tangy alternative like sour cream or crème fraîche for a delightful variation.

Your Questions Answered

What can I use instead of Greek yogurt in this soup? You can substitute sour cream or crème fraîche for a similar creamy texture and tangy flavor, but Greek yogurt is a fantastic, lighter option!

Can I add more vegetables to the Gluten-Free Chicken Pot Pie Soup? Absolutely! Feel free to add your favorites like corn, peas, or even green beans to customize the dish.

How do I adjust the thickness of the soup? If you prefer a thicker soup, add a cornstarch slurry or blend in more veggies at the beginning for that silky texture.

Is Gluten-Free Chicken Pot Pie Soup with Greek Yogurt kid-friendly? Yes, this soup is a hit with kids! Its comforting flavors and creamy texture make it appealing to even the pickiest eaters.