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High Protein Chicken Noodle Soup

High protein chicken noodle soup simmers chicken breasts with vegetables, herbs, and broth before wide egg noodles are added until tender. Shredded chicken and fresh parsley make each bowl hearty and flavorful.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 8 cup low-sodium chicken broth
  • 2.5 lb boneless, skinless chicken breasts
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the onion softens.
  3. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Add the broth, chicken breasts, bay leaf, thyme, salt, and pepper; bring to a gentle boil over medium-high heat.
  5. Reduce the heat and simmer uncovered for 18 to 22 minutes, until the thickest part of each chicken breast reaches 165°F.
  6. Transfer the chicken to a plate.
  7. Remove the bay leaf.
  8. Add the egg noodles to the pot and simmer according to the package directions, usually 6 to 8 minutes, until tender.
  9. Shred the chicken with two forks.
  10. Return the chicken to the pot and stir in the parsley.
  11. Simmer for 1 minute to heat through.
  12. Serve.

Notes

For tender chicken, remove it as soon as the thickest part reaches 165°F. Refrigerate leftovers for up to 4 days; freeze without the noodles for best texture, then cook and add fresh noodles when serving. For a gluten-free option, use gluten-free noodles.