High-Protein Chicken Noodle Soup Recipe
Introduction
This high-protein chicken noodle soup is a comforting and nourishing meal that combines tender chicken with wholesome pasta and fresh vegetables. Perfect for chilly days or when you need a satisfying, healthy dish.
Ingredients
- 2 bone-in, skin-on chicken leg quarters or breasts
- 1 medium yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 3 medium carrots, peeled, thinly sliced
- 10 garlic cloves, minced
- 2 qt. low-sodium chicken bone broth
- 4 thyme sprigs
- Kosher salt
- 8 oz. high-protein pasta shells (such as Banza)
- Finely grated Parmesan, for serving
- Finely chopped fresh parsley leaves, for serving
Instructions
- Step 1: In a large (5- to 6-quart) pot, combine chicken, onion, celery, carrots, garlic, broth, and thyme. Bring to a simmer over medium-high heat.
- Step 2: Reduce heat to medium and simmer briskly, stirring occasionally, until the liquid is slightly reduced, about 15 to 20 minutes.
- Step 3: Lower heat to medium-low and simmer gently, stirring occasionally, until the chicken is falling off the bone, about 45 minutes more. Transfer chicken to a plate and let cool slightly.
- Step 4: Shred chicken with two forks and discard the bones. Return the shredded chicken to the broth.
- Step 5: Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until just al dente according to package directions. Drain the pasta.
- Step 6: Divide the pasta among bowls, ladle the soup over the pasta, and top with Parmesan and chopped parsley before serving.
Tips & Variations
- For extra flavor, roast the chicken quarters beforehand for a richer taste before adding to the soup.
- Swap the high-protein pasta for whole wheat or gluten-free options if preferred.
- Add a squeeze of fresh lemon juice when serving to brighten the flavors.
- If you like, include additional veggies like spinach or peas in the last few minutes of cooking.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze without pasta for up to 3 months—add freshly cooked pasta when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this soup?
Yes, boneless chicken breasts or thighs can be used, but bone-in pieces add more depth of flavor and richness to the broth.
How can I make this soup vegetarian?
Replace the chicken and broth with vegetable broth and add hearty vegetables like mushrooms or tofu for protein. Use a vegetarian pasta to keep the dish meat-free.
PrintHigh-Protein Chicken Noodle Soup Recipe
This High-Protein Chicken Noodle Soup is a hearty and nutritious meal featuring tender shredded chicken simmered in a flavorful broth with vegetables, paired with high-protein pasta shells. A comforting dish perfect for a nourishing lunch or dinner, garnished with Parmesan cheese and fresh parsley for added richness and freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Soup Ingredients
- 2 bone-in, skin-on chicken leg quarters or breasts
- 1 medium yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 3 medium carrots, peeled, thinly sliced
- 10 garlic cloves, minced
- 2 qt. low-sodium chicken bone broth
- 4 thyme sprigs
- Kosher salt, to taste
Pasta and Garnish
- 8 oz. high-protein pasta shells (such as Banza)
- Finely grated Parmesan cheese, for serving
- Finely chopped fresh parsley leaves, for serving
Instructions
- Simmer Soup Ingredients: In a large 5- to 6-quart pot, combine the chicken, chopped onion, sliced celery, sliced carrots, minced garlic, chicken bone broth, and thyme sprigs. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium and continue to simmer briskly, stirring occasionally, until the liquid reduces slightly, about 15 to 20 minutes.
- Cook Chicken Until Tender: Lower heat to medium-low and let the soup gently simmer, stirring occasionally, until the chicken is very tender and falling off the bone, approximately 45 minutes more. Then carefully transfer the chicken to a plate and allow it to cool slightly.
- Shred Chicken: Using two forks, shred the cooled chicken meat and discard the bones. Return the shredded chicken back into the pot with the broth and vegetables.
- Cook Pasta: While the chicken finishes cooking, bring a large pot of salted water to a boil. Add the high-protein pasta shells and cook according to package instructions until just al dente, stirring occasionally to prevent sticking. Drain the pasta well once cooked.
- Serve Soup: Distribute the cooked pasta evenly among individual bowls. Ladle the prepared chicken soup and broth over the pasta. Garnish each bowl with a generous sprinkle of finely grated Parmesan cheese and freshly chopped parsley leaves for brightness and flavor.
Notes
- Use low-sodium broth to control the salt level in the soup.
- High-protein pasta such as Banza adds extra nutrition and keeps the dish filling.
- Feel free to swap thyme for rosemary or oregano for different herbal notes.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lower-fat option, use boneless, skinless chicken breasts instead of leg quarters.
Keywords: chicken noodle soup, high-protein soup, healthy chicken soup, bone broth soup, high-protein pasta, comforting soup recipe
