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- 2 cups cooked chicken breast, shredded - 6 cups low-sodium chicken broth - 1 cup whole grain egg noodles - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup spinach (fresh or frozen) - 1 tablespoon lemon juice In making high protein chicken noodle soup, these ingredients are key. The chicken breast gives a solid protein boost. Whole grain egg noodles add fiber and texture. Low-sodium chicken broth keeps it light and flavorful. For the vegetables, I love using fresh carrots, celery, and onions. They add crunch and sweetness. Garlic brings a wonderful aroma to the soup. Thyme and rosemary add depth to the flavor. Don't forget about the olive oil! It helps sauté the veggies and adds richness. Spinach adds a nice green touch and a bit of iron. Lastly, lemon juice brightens the soup and balances the flavors. With these ingredients, you set the stage for a nourishing and tasty meal. {{ingredient_image_1}} - Step 1: Heat olive oil in a large pot over medium heat. This step helps build flavor. - Step 2: Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. This softens the onion and brings out its sweetness. - Step 3: Stir in the minced garlic and cook for about one minute. This step makes your kitchen smell amazing! - Step 4: Add the diced carrots and celery to the pot. Cook for 5-7 minutes. You want them to soften but still have a bit of crunch. - Step 5: Pour in the chicken broth, then add the shredded chicken, thyme, rosemary, salt, and pepper. Stir well. This builds the base of your soup. - Step 6: Bring the soup to a gentle boil. Then, lower the heat to simmer for about 10 minutes. This allows the flavors to blend. - Step 7: Add the whole grain egg noodles. Cook them according to the package instructions, usually about 7-9 minutes. They should be tender but not mushy. - Step 8: In the last minute, stir in the spinach and lemon juice. This adds a fresh taste and bright color. - Step 9: Taste your soup and adjust the seasoning if needed. A little extra salt or pepper can make a big difference. - Step 10: Ladle the soup into bowls. Garnish with fresh herbs like parsley or thyme. A slice of whole grain bread on the side makes for a complete meal. To make your soup taste great, add herbs like thyme and rosemary. These herbs give your soup a warm, earthy flavor. You can also use fresh herbs like parsley for a bright touch. Fresh lemon juice is key too. It adds a zesty kick and balances the soup's richness. Squeeze it in just before serving for the best effect. For perfect noodles, follow the package instructions closely. Cook them until they are just tender, or al dente. This keeps them from getting mushy in the soup. When shredding chicken, use two forks. This method helps break the meat apart easily. You can also use your hands if the chicken is cool enough. To add more protein, consider using Greek yogurt as a topping. It gives a creamy texture and boosts the protein count. You can also add beans like chickpeas or lentils. They blend well and add a nice texture. For veggies, try adding peas or bell peppers. They not only add color but also pack extra nutrients. Pro Tips Use Homemade Broth: For the best flavor, consider using homemade chicken broth. It will elevate the taste of your soup and offer a richer, more comforting base. Veggie Variations: Feel free to add other vegetables such as zucchini, bell peppers, or green beans for extra nutrition and flavor. Control the Noodle Texture: To avoid mushy noodles, add them towards the end of cooking and cook just until al dente. Storage Tips: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of broth if needed. {{image_2}} You can switch up the protein in this soup. Try turkey for a lighter flavor. Tofu is a great plant-based option too. It adds a nice texture and boosts protein. For the noodles, you can use gluten-free options. Rice noodles work well and keep the soup tasty. Just make sure to check the cooking time on the package. Using homemade broth makes a big difference. It adds fresh flavor and depth. If you’re short on time, store-bought broth is fine too. Just look for low-sodium options to keep it healthy. You can also play with flavored broths. Try adding herbs like basil or dill. A splash of soy sauce can add a nice twist. Change the veggies based on the season. In spring, add peas or asparagus. In the fall, try squash or sweet potatoes. This keeps the soup fresh and fun. You can also use leftovers. If you have extra veggies or cooked meats, toss them in. It’s a great way to reduce waste and create new flavors. To store leftovers safely, let the soup cool to room temperature. Then, pour it into airtight containers. This keeps air out and helps prevent spoilage. Use glass containers or plastic containers that are labeled BPA-free. These options are safe and durable for storage. If you want to freeze soup, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top, as soup expands when frozen. To reheat frozen soup, move it to the fridge to thaw overnight. You can also heat it directly from frozen in a pot over low heat. Stir often to ensure even heating. In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Always check for signs of spoilage. Look for off smells, changes in color, or mold. If you see any of these signs, it’s best to discard the soup. This soup is packed with protein! Each serving has about 30 grams. This comes mainly from the chicken breast. The chicken provides lean protein that helps build and repair muscles. The whole grain egg noodles also add a small amount of protein. Here’s a quick breakdown of the protein sources: - Cooked chicken breast (2 cups): Approximately 56 grams - Whole grain egg noodles (1 cup): About 7 grams - Total protein per serving (4 servings): Roughly 30 grams Yes, you can! Making this soup ahead of time is a great idea. Here are some best practices: - Cook and store: Make the soup as usual and let it cool. - Use airtight containers: Store the soup in airtight containers to keep it fresh. - Refrigerate: You can keep it in the fridge for 3 to 4 days. - Freeze for longer storage: If you want to save some for later, freeze it. Use freezer-safe containers and label them. - Reheat: When ready to eat, gently reheat on the stove. Add a splash of broth if it’s too thick. High protein meals are great for your health. Here are some benefits: - Muscle building: Protein helps grow and repair muscles. It is crucial for active people. - Weight management: Protein keeps you full longer. This can help with weight loss or maintenance. - Healthy skin and hair: Protein supports skin and hair health, giving you a glow. - Boosts metabolism: Eating protein can help your body burn more calories. Adding high protein meals like this chicken noodle soup to your diet can support your overall health. This blog post shows how to make a tasty High Protein Chicken Noodle Soup. We covered essential ingredients, cooking steps, and storage tips. You can customize the recipe with seasonal veggies and different proteins. Remember to use fresh herbs and lemon juice for a flavor boost. This soup not only warms you up but also gives a healthy protein punch. Enjoy making it and share it with friends. Good food is made for sharing and lasting memories.

High Protein Chicken Noodle Soup

A hearty and nutritious chicken noodle soup packed with protein and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 6 cups low-sodium chicken broth
  • 1 cup whole grain egg noodles
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup spinach (fresh or frozen)
  • 1 tablespoon lemon juice

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced carrots and celery to the pot, and cook for approximately 5-7 minutes, until they begin to soften.
  • Pour in the chicken broth, followed by the shredded chicken, thyme, rosemary, salt, and pepper. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
  • Add the whole grain egg noodles and cook according to package instructions, typically about 7-9 minutes.
  • In the last minute of cooking, stir in the spinach and lemon juice for a fresh finish.
  • Adjust seasoning if necessary, then serve hot.

Notes

Ladle the soup into bowls and garnish with fresh herbs like parsley or thyme. Serve with a slice of whole grain bread on the side for a wholesome meal.
Keyword chicken soup, high protein, noodle soup