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Easy High Protein Soup Recipe with Chicken and Veggies – Nourishing, Creamy & Packed with Lean Protein

If you’re looking for a comforting, creamy, and high-protein soup that is incredibly easy to prepare, this Easy High Protein Soup with Chicken and Veggies is exactly what you need. Loaded with lean chicken breast, tender vegetables, fragrant herbs, and a silky broth enriched with milk or heavy cream, this soup offers the perfect balance between nutrition and indulgence. Protein-rich soups are a fantastic option for meal prep, family dinners, or post-workout meals, giving your body the fuel it needs while still feeling cozy and comforting. This recipe combines simple, wholesome ingredients—carrots, celery, onions, garlic, peas, and cooked chicken—into a bowl full of flavor, warmth, and nourishment. thanks to the creamy broth and thickened base, the soup has a velvety texture that makes it taste rich without being heavy. The herbs, rosemary and thyme, add a fragrant, earthy aroma that pairs perfectly with chicken and veggies. The result is a soup that feels satisfying, hearty, and naturally nourishing. Let’s turn this classic combination into a beautiful, protein-boosted soup your family will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb cooked chicken breast shredded or diced
Vegetables
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 cup frozen peas
  • Fresh parsley chopped
Herbs & Seasoning
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste
Broth & Cream
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or milk
Thickener
  • ¼ cup all-purpose flour
Oil
  • 1 tbsp olive oil

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Whisk
  • Airtight containers for leftovers

Method
 

Step 1: Prepare the Vegetables
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onions, carrots, and celery.
  3. Cook for 5–7 minutes until softened and aromatic.
  4. Add minced garlic and cook 1 minute more.
Step 2: Add the Herbs
  1. Stir in dried rosemary and thyme.
  2. Cook for 30 seconds to bloom the herbs and intensify the aroma.
Step 3: Add the Flour
  1. Sprinkle flour over the vegetables and stir continuously for 1–2 minutes.
  2. This forms a roux that will help thicken the soup.
Step 4: Add the Broth
  1. Slowly pour in the chicken broth while whisking.
  2. This prevents lumps and creates a smooth base.
Step 5: Add the Chicken
  1. Stir in the cooked chicken breast.
  2. Simmer for 10 minutes so flavors blend.
Step 6: Add the Cream or Milk
  1. Reduce heat to low.
  2. Pour in the heavy cream or milk, stirring gently until fully incorporated.
Step 7: Add Peas
  1. Add the frozen peas and cook for 3–4 minutes until heated through.
Step 8: Adjust Seasoning
  1. Taste the soup and add salt and pepper as needed.
  2. If too thick, add more broth.
  3. If too thin, simmer longer.
Step 9: Serve
  1. Ladle the soup into bowls.
  2. Garnish with chopped parsley for freshness.

Notes

🧊 Storage & Reheating
Refrigerator
Keeps well for 3–4 days.
Soup thickens overnight—add a splash of milk or broth when reheating.
Freezer
Freeze for up to 2 months.
Best frozen before adding cream.
Add cream/milk when reheating.
Reheating
Stovetop on medium heat
Microwave for 1–2 minutes
🥄 Variations
High Protein Boost: Add cooked quinoa or extra chicken.
Veggie Boost: Add spinach, kale, zucchini, or mushrooms.
Low-Carb Version: Replace flour with cornstarch or leave out thickener.
Dairy-Free Version: Use coconut milk instead of cream.
Spicy Version: Add chili flakes or cayenne.
Herb Lovers: Add bay leaf, parsley, sage, or Italian seasoning.
Chunky Style: Leave large chicken pieces and extra vegetables.
❓ 10 FAQs
1. Can I use rotisserie chicken?
Yes—shredded rotisserie chicken works perfectly.
2. Can I make this dairy-free?
Use coconut milk or almond milk and skip the cheese.
3. Can I make this gluten-free?
Use cornstarch instead of flour.
4. Can I use turkey instead of chicken?
Yes—leftover turkey works great.
5. Can I add pasta?
Yes—add small pasta shapes during the last 10 minutes.
6. Can I freeze it?
Yes, but add cream after reheating for best texture.
7. What vegetables work best?
Carrots, celery, onion, peas, corn, spinach, and potatoes.
8. How can I thin the soup?
Add broth or milk until desired consistency.
9. How can I make it thicker?
Mash some potatoes or add a bit more flour.
10. Is this soup good for meal prep?
Absolutely—protein-rich and reheats beautifully.
🏁 Conclusion
This Easy High Protein Soup with Chicken and Veggies is the perfect combination of nourishment, simplicity, and creamy comfort. Loaded with lean chicken breast, colorful vegetables, fragrant herbs, and a velvety broth, it’s a satisfying and wholesome meal ideal for busy days or cozy evenings.
Every spoonful brings richness from the cream, freshness from the veggies, and heartiness from the chicken—creating a balanced and filling soup that truly supports a healthy lifestyle. Whether you enjoy it as a comforting dinner, a post-workout meal, or a nutrient-packed lunch, this recipe delivers warmth, flavor, and nourishment all in one bowl.
A simple recipe with big results—creamy, high-protein, delicious, and wonderfully comforting.