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High Protein Chicken Noodle Soup

High protein chicken noodle soup simmered in a golden broth with double chicken, chickpeas, and egg noodles for a hearty, high-protein bowl. Features a quick sauté base for flavor and tender noodles without mush.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base and simmer
  • 2 lb chicken breast Diced into bite-size pieces.
  • 1 can (15 oz) chickpeas Drained and rinsed if desired.
  • 4 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 8 cup chicken broth Use low-sodium if you prefer.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz high-protein or whole wheat egg noodles Use as written for a higher-protein bowl.
  • 2 tbsp lemon juice Stir in at the end for bright flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot, then sauté the onion, carrots, and celery for 5 minutes until softened and fragrant, stirring occasionally.
  2. Add the garlic and cook for 1 minute, just until fragrant, without browning.
Cook the chicken
  1. Add the diced chicken to the pot and cook for 4 minutes until lightly browned, stirring to spread it out.
Simmer the broth
  1. Pour in the chicken broth and add dried thyme and dried parsley, then bring everything to a boil.
  2. Reduce to a simmer and cook for 15 minutes so the flavors meld and the broth turns slightly golden.
Cook noodles and finish
  1. Add the chickpeas and egg noodles, then cook for 6-8 minutes until the noodles are tender.
  2. Stir in the lemon juice and season with salt and pepper to taste for a balanced, bright finish.
  3. Garnish with fresh parsley right before serving for a fresh green top note.

Notes

For best texture, keep the noodles at a steady simmer and avoid overcooking—check at 6 minutes. Refrigerate leftovers in an airtight container up to 4 days; freezer: no (noodles may soften). Dietary swap: use whole wheat or high-protein noodles (or gluten-free egg noodles) to fit your preference while keeping the higher-protein profile.