Make High Protein Chicken Noodle soup from scratch with this easy recipe that is table ready in under 30 minutes. A healthy recipe low in fat and calories, but boasting 27 grams of protein per serving! Perfect for meal prepping.
I cannot say enough great things about this soup! I have been working really hard to increase the amount of protein I eat. I doubled the recipe and froze individual portions. I enjoy a cup daily with my salad at lunch!
- Emily
LOTS of chicken. LOTS of fresh veggies. LOTS of protein.
A few simple swaps (egg noodles --> high protein chickpea noodles AND chicken broth --> chicken bone broth) take this homemade chicken soup to the next level.
With just at 27 grams of protein, 120 calories and just 5 grams of fat per serving, this soup is perfect for anyone who is working to increase their daily protein intake. While most chicken noodle soup recipes will leave you hungry an hour after eating, this recipe is chunky, contains lots of veggies, chicken, and chickpea pasta, leaving you feeling like you just ate a real meal. Because you did!
Looking for other high protein recipes that taste great? My Blueberry Protein Muffins or Peanut Butter Cup Protein Smoothie are 2 of my favorites!
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Ingredients
This recipe uses simple ingredients that can likely be found in your pantry.
- Butter - to sauté the vegetables in - alternatively you could use olive, avocado or canola oil.
- Garlic - adds a delicious and savory flavor to the soup. I like using Dorot's frozen crushed garlic is a huge time saver if you don't want to spend time preparing minced garlic from cloves.
- Celery - clean well and slice into ¼" chunks
- Carrots - medium to large carrots, peeled and sliced into ¼" chunks
- Onions - white and yellow onions both provide a mild onion flavor. Peel and dice before adding to soup.
- Chickpea noodles - Banza is my go to brand, but any high protein pasta works
- Chicken bone broth - significantly higher in protein than chicken broth. I used Imagine Chicken Bone Broth, with 9 grams of protein per serving.
- Rosemary - fresh or dried
- Sage - again, fresh or dried
- Crushed red pepper - adds a hint of spice
- Chicken boullion granules - gives the soup extra depth and savory flavor
- Chicken - shredded chicken is my favorite, but chunking it works well too. Use pre-cooked chicken breast or chicken thighs or opt for a rotisserie chicken from you local grocery.
- OPTIONAL: Fresh parsley - adds a fresh and slightly peppery flavor
- OPTIONAL: Squeeze of lemon juice - not required, but adds a pop of flavor due to it's acidity
Instructions
Step 1: Prepare the mirepoix. In a large pot over medium-heat, melt butter. Add garlic and cook until fragrant, stirring continuously. Add celery, carrot and onion to the pot, cook until onions are translucent, about 7-10 minutes.
Step 2: Prepare the noodles. While the vegetables are sautéing, cook the noodles in a second pot. Follow package directions. Once noodles are al dente, remove from heat, drain and set aside.
Step 3: Add broth and spices. To the mirepoix, add bone broth, rosemary, sage, red pepper flakes and chicken bouillon powder. Bring to a boil, reduce to medium heat, cover and cook for 10 -15 minutes or until veggies have softened.
Step 4: Add the chicken to the soup. Remove lid and add shredded or chunked chicken to the pot. Continue cooking until chicken is warmed through, about 5 minutes.
Step 5: Serve soup. Add about ⅔ cup of the cooked noodles to each individual serving bowl.
Step 6: Top with soup. Carefully use a label to spoon soup over the top of the noodles. Finish with a squeeze of lemon and some fresh parsley.
Substitutions
- Chickpea Noodles - sub for any shape, brand or type of noodle that you prefer. Follow package directions to ensure that your noodles are cooked to al dente.
- Chicken - chicken can be swapped for shredded or chunked turkey breast
- Gluten-free - opt for a gluten-free noodle or swap for cooked rice at a 1-1 ratio
Variations
- Spicy - add 1 teaspoon of chili pepper for added heat
- Thick - create a cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch mixed in small bowl) and slowly add it to the soup at the same time that you add the cooked chicken. Stir to make sure the slurry is fully incorporated.
- Creamy - add ½ cup of cream to the soup at the same time that you add the cooked chicken.
- Veggie Loaded - add spinach, kale, corn peas ... whatever you have on hand!
Equipment
Large soup pot - any large pot will work well for this recipe, but this is the one that I use and love (not an affiliate link).
Meal Prep High Protein Chicken Noodle Soup
Step 1: Double the batch. If you are going to take the time to meal prep this recipe, go ahead and double it. You will thank yourself later.
Step 2: Prepare the soup. Follow recipe directions, but skip step 2 (cooking the noodles). High protein noodles do not freeze well so we will not be including them as we "prep" our recipe.
Step 3: Portion soup into individual servings. Each serving can be stored in a freezer safe container, airtight container, freezer bag or vacuum sealed. Soup will remain fresh for up to 3 months in the freezer.
Step 4: Thaw and serve: Thaw soup by removing from freezer and placing into the refrigerator overnight. To serve, use a small pot to prepare a single serving of noodles. Warm up thawed soup in a second small pot OR in the microwave. Spoon hot soup over prepared noodles.
Hint: If you will be enjoying individual portions of soup daily, you can pre-cook several portions of noodles and store them in an air tight container stored in the refrigerator. The noodles will stay fresh for up to 3 days.
Storage
Leftover chicken noodle soup tastes great and freezes well!
Refrigerator: High protein chicken noodle soup can be stored in the refrigerator in an air-tight container for 3-4 days. Store the noodles separately in their own container or airtight bag. To serve, spoon about ⅔ cup of noodles into a bowl and top with your desired amount of soup. Warm soup in microwave or in a small pot over medium heat.
Freeze: If freezing this soup, do not prepare or add the noodles. High protein noodles do not freeze well. Instead, store the soup in an airtight bag (lay bag flat on a sheet pan while freezing so it takes up less space) or container. This chicken noodle soup can be frozen for up to 3 months. To thaw, remove soup from the freezer and place it in the refrigerator overnight. Heat in the microwave or in a pot over medium heat. To serve, prepare noodles, transfer a single serving to each bowl and then spoon the desired amount of warmed soup into each bowl.
PrintRecipe
High Protein Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Make High Protein Chicken Noodle soup from scratch with this easy recipe that is table ready in under 30 minutes. A healthy recipe low in fat and calories, but boasting 27 grams of protein per serving! Perfect for meal prepping.
Ingredients
- 1 tablespoon butter
- 3 garlic cloves, minced (sub Dorots frozen crushed garlic cubes to simplify)
- 1 ½ cups celery, sliced and chopped into ¼" pieces
- 1 ½ cups medium- large carrots, sliced into ¼" pieces
- ½ cup onion, diced
- 8 ounces high protein pasta - I used BANZA Cavatappi
- 6 cups chicken bone broth
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried sage
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon chicken bouillon granules
- 2 cups rotisserie chicken *
Instructions
- Prepare the mirepoix. In a large pot over medium-heat, melt butter. Add garlic and cook until fragrant, stirring continuously. Add celery, carrot and onion to the pot, cook until onions are translucent, about 7-10 minutes. (1 tablespoon butter, 1 ½ cups celery, 1 ½ cups carrots, ½ cup onion.)
- Prepare the noodles. While the vegetables are sautéing, cook the noodles in a second pot. Follow package directions. Once noodles are al dente, remove from heat, drain and set aside. (8 oz. noodles)
- Add broth and spices. To the mirepoix, add bone broth, rosemary, sage, red pepper flakes and chicken bouillon powder. Bring to a boil, reduce to medium heat, cover and cook for 10 -15 minutes or until veggies have softened. (6 cups broth, ⅛ teaspoon rosemary, ⅛ teaspoon sage, ⅛ teaspoon pepper flakes, 1 teaspoon chicken bouillon powder)
- Add the chicken to the soup. Remove lid and add shredded or chunked chicken to the pot. Continue cooking until chicken is warmed through, about 5 minutes. (2 cups prepared chicken)
- Serve soup. Add about ⅔ cup of the cooked noodles to each individual serving bowl and scoop desired amount of soup atop the noodles.
- OPTIONAL GARNISHES: If desired add a quick squeeze of lemon and some freshly chopped parsley to each bowl of soup.
Notes
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my go-to because it's simple and flavorful. Using baked and chopped or shredded cooked chicken breast or thighs works too.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 138
- Sugar: 3.1 g
- Sodium: 376.1 mg
- Fat: 5.6 g
- Carbohydrates: 5.6 g
- Protein: 26.9 g
- Cholesterol: 31.9 mg
FAQ High Protein Chicken Noodle Soup
Yes. I often make the chicken soup 1-2 days before serving. Follow recipe directions as written, but don't cook or add the noodles. Store soup in the refrigerator. I like to keep it in the same pot that I cooked it in so it can reheat easily. To serve, reheat soup on the stove and prepare your noodles.
Emily P.
I cannot say enough great things about this soup! I have been working really hard to increase the amount of protein I eat. I doubled the recipe and froze individual portions. I enjoy a cup daily with my salad at lunch!
Sue
This recipe is fantastic! I love making soup in the fall 🍂 and with the high protein content, it makes a great meal.
I added into My Fitness Pal for easy tracking! Thank you!
James Lyttle
Very tasty and makes plenty to save. Love the noodle option and the high protein content.
Jeanne
I can't believe that the protein content and calories are so important and you say a "serving" = "1 bowl". Seriously? That is NOT a useful or standard measurement. Cup? Ounces? Weight? Anything else would be better.
Bailey Sissom
Hi Jeanne! I completely agree. Without remaking the recipe, I don't have that information right now. This is a free blog where I share recipes my family eats and loves. It is always my aim to be helpful, sometimes things get overlooked. I appreciate the suggestion and when soup season arrives (I make this all the time) I will get this post updated. Thanks for bringing that to my attention. I appreciate it.
Johnae
This soup is DELICIOUS & keeps well. I LOVE how filling it is. I followed the recipe partly EXCEPT I don’t measure my seasonings lol & included onion powder, I cooked boneless, thinly sliced chicken breast separately then shredded & added to my broth & veggie base. I used just 2- low sodium Kettle & Fire chicken broth cartons instead of bone broth (12-cups) so my broth is so rich & well seasoned and kept my noodles stored in a separate container & add them per bowl before heating to eat. DEF will be in my soup armory. THANK YOU!!
Alexa
I would like to start this off by saying I cannot cook well… normally. I followed this recipe pretty close to a “t” and it went so well. Only think I changed was my amounts of onion, garlic, carrots and Celery, by eyeballing it to what I would want based on the amounts of liquid, etc. BEST PROTEIN CHICKEN RECIPE. also for my situation I used 10 cups chicken broth on the x2 recipe (my pot was too small) and I used 3 hefty spoonfuls of chicken bullion powder in addition to three flat spoons of beef gelatin powder. Didn’t even have to add salt.