High Protein Chicken Noodle Soup Recipe

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Chicken noodle soup is a classic comfort food, but when it’s packed with protein, it becomes a nourishing, muscle-building meal. This High Protein Chicken Noodle Soup is perfect for a hearty lunch or dinner, providing the comforting warmth of traditional soup with an added nutritional boost. Loaded with tender chicken, protein-rich ingredients, and wholesome vegetables, this dish is a must-try for health-conscious food lovers.

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Why You’ll Love This Recipe

1. Protein-Packed: Ideal for those focusing on muscle recovery or maintaining a high-protein diet.
2. Comfort Food with Benefits: Combines the nostalgia of chicken noodle soup with a health-conscious twist.
3. Versatile and Customizable: Adapt the recipe to your dietary needs or preferences.
4. Quick and Easy: Comes together in under an hour, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat Oil: In a large stockpot, heat olive oil over medium heat.
2. Cook Aromatics: Add the diced onion, carrots, and celery. Sauté for 4–5 minutes until the vegetables begin to soften.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Broth

1. Add Broth: Pour in the chicken broth and bring to a gentle simmer.
2. Season: Stir in dried thyme, oregano, turmeric, salt, and pepper.

Step 3: Cook the Chicken

1. Add Chicken: Place the chicken breasts directly into the simmering broth.
2. Simmer: Cover and cook for 20–25 minutes, or until the chicken is fully cooked and tender.
3. Shred Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the pot.

Step 4: Add Noodles and Optional Grains

1. Cook Noodles: Stir in the egg noodles (or protein-enriched noodles) and cook for 8–10 minutes, or until tender.
2. Optional Grains: Add cooked quinoa or barley for an extra protein boost. Stir to combine.

Step 5: Finishing Touches

1. Fresh Herbs: Stir in freshly chopped parsley.
2. Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper, if needed.

Tips for Success

1. Use Fresh Ingredients: Fresh herbs and high-quality chicken make a noticeable difference in flavor.
2. Protein Boost Options: Add white beans or a dollop of Greek yogurt for an extra protein punch.
3. Avoid Overcooking Noodles: Add noodles just before serving to prevent them from becoming mushy.
4. Make It Gluten-Free: Swap egg noodles for gluten-free or zucchini noodles.

Variations

1. Low Carb Option: Replace noodles with spiralized zucchini or shirataki noodles.
2. Spicy Kick: Add red pepper flakes or a dash of hot sauce for a spicy twist.
3. Vegan Alternative: Replace chicken with chickpeas or tofu and use vegetable broth.
4. Creamy Version: Stir in a splash of coconut milk or almond milk for a creamy texture.

Serving Suggestions

1. With Bread: Pair with whole-grain bread or garlic toast for a hearty meal.
2. As a Starter: Serve as an appetizer before a main course.
3. Toppings: Add a sprinkle of Parmesan cheese or a drizzle of olive oil for extra flavor.

Frequently Asked Questions

Can I use leftover chicken?

Absolutely! Skip the step of cooking the chicken breasts and add shredded rotisserie or leftover chicken directly to the soup.

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How can I increase the protein further?

Incorporate high-protein noodles, add beans, or stir in a scoop of unflavored protein powder.

Can I make this soup in a slow cooker?

Yes! Combine all ingredients (except noodles and fresh herbs) in a slow cooker and cook on low for 6–8 hours. Add the noodles during the last 30 minutes of cooking.

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What’s the best way to shred chicken?

Use two forks to pull apart the chicken or place it in a mixing bowl and shred it using a hand mixer.

Conclusion

This High Protein Chicken Noodle Soup is a nutritious and satisfying twist on a beloved classic. It’s perfect for meal prep, post-workout recovery, or a cozy family dinner. With its hearty ingredients and comforting flavors, this recipe is destined to become a favorite in your kitchen. Enjoy every warm, protein-packed bite!

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• Chicken and Protein:
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup plain Greek yogurt (optional, for extra protein and creaminess)
• Soup Base:
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 cups low-sodium chicken broth
• Seasoning:
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• Salt to taste
• Noodles and Vegetables:
• 2 cups whole wheat or protein-enriched egg noodles
• 2 cups fresh spinach or kale, roughly chopped
• 1 cup frozen peas

Instructions

1. Sauté the Vegetables
   Heat olive oil in a large pot over medium heat.
   Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
   Add minced garlic and cook for an additional minute until fragrant.
2. Build the Soup Base
   Pour in the chicken broth and stir in thyme, rosemary, and black pepper. Bring to a boil.
3. Add Noodles and Chicken
   Once the broth is boiling, add the noodles and shredded chicken.
   Reduce heat to medium-low and simmer for 8-10 minutes, or until the noodles are tender.
4. Add Greens and Final Touches
   Stir in the spinach or kale and frozen peas. Cook for an additional 2-3 minutes until the greens are wilted.
   For an extra protein boost and creamy texture, whisk in Greek yogurt just before serving.
   Serving Suggestions
   Garnish with fresh parsley or a squeeze of lemon juice for added brightness.
   Pair with whole-grain crackers or a slice of crusty bread for a complete meal.

Notes

Make Ahead: Prepare the soup in advance and store in an airtight container in the fridge for up to 3 days. Add noodles when reheating to avoid sogginess.

Freezing: Freeze the soup without noodles for up to 3 months. Add fresh noodles when reheating.

Protein Variations: Substitute chicken with shredded turkey or diced tofu for variety.

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