High Protein Classic Chicken Noodle Soup
Elevate your comfort food game with this High Protein Classic Chicken Noodle Soup, a nutritious twist on the timeless favorite. Packed with tender shredded chicken, protein-rich chickpeas, hearty egg noodles, and a vibrant mix of fresh veggies like carrots, celery, and onion, this soup delivers both flavor and nourishment. Infused with aromatic dried thyme and oregano, and brightened with fresh parsley and a splash of lemon juice, each bowl offers a healthy yet satisfying experience. Perfect for meal prepping or cozy weeknight meals, this recipe is ready in under an hour and makes six generous servings. Whether you're looking for a high-protein option or a soothing dish to warm your soul, this chicken noodle soup has you covered.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 pieces garlic cloves, minced
- 3 medium carrots, sliced
- 3 pieces celery stalks, sliced
- 8 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 0.5 pieces lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.
Stir in the sliced carrots and celery, and continue to sauté for another 5 minutes.
Place the chicken breasts into the pot and pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
Remove the chicken breasts from the pot and set aside to cool slightly.
Add the drained chickpeas, egg noodles, thyme, oregano, salt, and black pepper to the pot. Continue to simmer until the noodles are cooked, about 10 minutes.
While the noodles are cooking, shred the chicken breasts using two forks.
Return the shredded chicken to the soup and stir to combine.
Taste and adjust seasoning with additional salt and pepper if desired.
Stir in the chopped parsley and lemon juice just before serving.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 48.6 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4010 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
