High Protein Chicken Noodle Soup

High protein chicken noodle soup with a clear golden broth, double the chicken, and chickpeas for extra body. Simmered until tender egg noodles and finished with lemon and fresh parsley for bright flavor.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chicken

2 lb chicken breast Dice into bite-size pieces so they brown quickly and stay tender.

Soup base

1 can (15 oz) chickpeas Drain well before adding so the broth stays light and not cloudy.
4 carrots Slice thin for even simmer time.
3 celery Slice thin for even simmer time.
1 onion Dice for a quick sauté.
4 garlic Minced so it cooks fast without burning.
8 cup chicken broth Use low-sodium if you want to better control salt.
2 tbsp olive oil For sautéing the vegetables and building flavor.
1 tsp dried thyme Adds savory warmth as it simmers.
1 tsp dried parsley Subtle herb flavor that blends into the broth.
6 oz high-protein or whole wheat egg noodles Cook until just tender to avoid mushy noodles.
2 tbsp lemon juice Stir in at the end for bright, fresh flavor.
1 salt and pepper Add to taste after the noodles cook.
1 fresh parsley Chop for garnish right before serving.

Equipment

1 Dutch oven

Method

Sauté the vegetables

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring often, until the vegetables begin to soften and look glossy.

Brown the chicken

Add the garlic to the pot and cook for 1 minute, stirring, until fragrant but not browned. Add the diced chicken and cook for 4 minutes, stirring occasionally, until lightly browned.

Simmer the broth

Add the chicken broth, dried thyme, and dried parsley. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes, until the flavors meld and the broth looks lightly golden.

Cook the noodles and chickpeas

Stir in the chickpeas and high-protein or whole wheat egg noodles. Simmer for 6-8 minutes until the noodles are tender and the chickpeas are hot throughout.

Finish and serve

Stir in the lemon juice. Season with salt and pepper to taste, then garnish with fresh parsley and serve while hot.

Notes

For best texture, keep the simmer gentle once the noodles go in so they don’t break. Store leftovers in the fridge up to 4 days; for a freezer option, freeze the soup without noodles and add fresh noodles when reheating. If you need a gluten-light option, use whole wheat egg noodles or a high-protein noodle that matches your dietary needs, and consider low-sodium broth to control salt.