Macro-Friendly Chicken Pot Pie Soup

Macro-Friendly Chicken Pot Pie Soup

  • 6

  • 25

Ingredients

2 Tbsp unsalted butter (28 g)

1 yellow onion, diced (~150 g)

2 medium carrots, diced (~120 g)

2 celery ribs, diced (~80 g)

3 garlic cloves, minced (~9 g)

Thyme leaves from 3 sprigs (~2 g) (or 1 tsp dried thyme)

1 tsp salt (6 g) (start here, add more at end if needed)

1/2 tsp black pepper (~1 g)

1/4 cup all-purpose flour (30 g)

5 cups low-sodium chicken broth (~1200 g)

1/2 lb Yukon gold potatoes, peeled + diced (227 g)

3 cups cauliflower florets, chopped (~300 g) (macro-friendly swap to reduce carbs while keeping it hearty)

1 cup frozen peas (~145 g)

1 cup corn (fresh or frozen) (~160 g)

4 cups cooked shredded chicken breast (~560 g) (rotisserie breast works great)

1 cup 2% milk (~245 g) (or skim/unsweetened almond milk)

1/2 cup plain nonfat Greek yogurt (~120 g) (adds creaminess + protein)

1/4 cup fresh parsley, chopped (~15 g) + more for garnish

Optional (if you want it thicker):

1 Tbsp cornstarch (8 g) + 2 Tbsp water (30 g), mixed into a slurry

1. Sauté veggies: Heat a large pot over medium heat. Add butter. Once melted, add onion, carrots, and celery. Sauté 5–7 min until softened.

2. Add garlic + seasonings: Add garlic and cook 1 minute. Stir in thyme, salt, pepper, and flour until veggies are evenly coated (it’ll look pasty—perfect).

3. Simmer: Add broth, potatoes, and cauliflower. Bring to a gentle boil, then reduce to a simmer. Cover and simmer 10–15 min, until potatoes are just tender.

4. Finish: Stir in chicken, peas, corn, and milk. Simmer uncovered 4–5 min until hot and slightly thickened.

5. Make it creamy (no curdling): Turn heat OFF. Stir in Greek yogurt slowly (you can temper it by mixing a few spoonfuls of hot soup into the yogurt first, then adding back). Stir in parsley.

6. Taste + adjust: Add more salt/pepper if needed.

7. Serve: Garnish with parsley. (Biscuits on top = very pot-pie vibes, totally optional.

 

  • Calories: ~361

  • Protein: ~39 g

  • Carbs: ~31 g

  • Fat: ~9.0 g

MFP: FHH Chicken Pot Pie Soup 

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Macro-Friendly Chicken Pot Pie Soup