This high protein chicken noodle soup is my go to when I want something cozy and nourishing without spending much time in the kitchen. It is warm, hearty, and comforting, but still light enough for a quick lunch or simple weeknight dinner. The secret is using bone broth and high protein pasta so each serving feels satisfying and balanced, even though the recipe comes together in about 20 minutes.
I love how familiar this soup tastes. It has the same classic flavors you expect from chicken noodle soup, but with a more modern, protein focused twist. Tender shredded chicken, rotini pasta, carrots, celery, onions, and peas simmer together in a flavorful broth that feels soothing and wholesome. A little Greek yogurt stirred in at the end adds creaminess and even more protein without making the soup heavy.
If you want something that feels homemade and comforting but does not require hours on the stove, this soup checks every box.
High-Protein Chicken Noodle Soup
Equipment
- large soup pot heavy-bottomed if possible to prevent scorching
- Cutting board for chopping vegetables and chicken
- Chef’s knife for slicing and dicing
- measuring cups and spoons for accurate ingredient portions
- ladle for serving the soup
- whisk to blend the Greek yogurt smoothly into the hot soup
Ingredients
- 2 tablespoon olive oil or avocado oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalk celery sliced
- 3 clove garlic minced
- 6 cup chicken bone broth or regular chicken broth; for extra protein use bone broth
- 2 cup cooked chicken breast shredded or diced, skinless
- 2 teaspoon Italian seasoning or dried thyme and oregano
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 8 ounce high-protein pasta such as chickpea, lentil, or protein-enriched rotini
- 0.5 cup plain Greek yogurt 2% or nonfat, for creaminess and extra protein
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice fresh, optional but brightens flavor
- 0.25 teaspoon red pepper flakes optional, for a little heat
- 0.5 cup frozen peas no need to thaw
- 0.5 teaspoon garlic powder for extra flavor
- 0.5 teaspoon onion powder for extra flavor
- 0.25 teaspoon turmeric optional, for color and subtle warmth
- 1 cup water add if soup gets too thick
Instructions
- Sauté veggies. Heat the olive oil in a large pot over medium heat, then add onion, carrots, and celery and cook for 5–6 minutes until softened.
- Add aromatics. Stir in the fresh garlic, garlic powder, onion powder, Italian seasoning, turmeric, salt, black pepper, and red pepper flakes and cook for 1 minute until fragrant.
- Add broth and chicken. Pour in the chicken bone broth and water, then add the shredded chicken and bring everything to a gentle boil over medium-high heat.
- Cook the pasta. Add the high-protein pasta to the pot, reduce heat to a strong simmer, and cook for 7–10 minutes (or according to package directions) until the pasta is just tender.
- Finish with peas and yogurt. Stir in the frozen peas and let them heat through for 2 minutes, then turn the heat to low and whisk in the Greek yogurt until the soup looks creamy and smooth without boiling.
- Add freshness and adjust. Stir in the parsley and lemon juice, taste, and adjust salt, pepper, or more water if you prefer a thinner soup.
- Serve and store. Ladle into bowls and serve hot, then cool leftovers and store in the fridge for up to 4 days, adding a splash of broth or water when reheating if it thickens.
Notes
- To save time, use rotisserie chicken breast and pre-chopped mirepoix (onion, carrot, celery) from the store.
- If you plan to store the soup for several days, cook the pasta separately and add it to each bowl so it doesn’t get too soft.
- For even more protein, stir in extra Greek yogurt or collagen peptides after cooking, or swap some of the water for additional bone broth.
Nutrition
Why This Chicken Noodle Soup Is Worth Making
The best part about this soup is how simple it is. Everything cooks in one pot, the ingredients are easy to find, and you can use rotisserie chicken to save even more time. The flavor comes together quickly thanks to sautéed vegetables, garlic, broth, and a blend of Italian inspired herbs.
Choosing high protein pasta gives the soup a more satisfying texture and better nutrition, which is especially helpful if you want a meal that keeps you full longer. The bone broth adds depth and richness, and the Greek yogurt finishes the soup with a creamy feel that makes it taste like it simmered slowly, even though it comes together fast.
Whether you are meal prepping, recovering from a cold, or need something simple and comforting, this recipe fits perfectly.
Table of Contents
- Ingredients and Substitutes
- How to Make High Protein Chicken Noodle Soup
- What to Serve With This Soup
- Variations and Add Ins
- Storage and Meal Prep Tips
- More Cozy High Protein Recipes
Ingredients and Substitutes
Here is a closer look at the main ingredients and how you can adjust them to fit your taste or what you have at home.
Olive oil
Used for sautéing the vegetables. Avocado oil works too.
Onion, carrots, celery
The classic base for chicken noodle soup. You can use pre chopped mirepoix to save time.
Garlic and spices
Fresh garlic, garlic powder, onion powder, Italian seasoning, and a pinch of turmeric create a warm, aromatic broth.
Chicken bone broth
Adds richness and protein. Regular broth works as well.
Shredded chicken breast
Rotisserie chicken is a great shortcut. Turkey is a good substitute.
High protein pasta
Chickpea pasta, lentil pasta, or enriched rotini all hold up well in soup and add extra protein.
Greek yogurt
Stirred in at the end for creaminess and added protein. Choose plain 2 percent or nonfat.
Peas and parsley
Add freshness, color, and texture.
Lemon juice
Optional but brightens the flavor beautifully.
How to Make High Protein Chicken Noodle Soup
Below is a simple overview of the process.
The full recipe steps appear in the recipe card above.
1. Sauté the vegetables
Cook the onion, carrots, and celery in olive oil until they soften and release their flavor.
2. Add aromatics and spices
Stir in garlic and seasonings until fragrant.
3. Add broth and chicken
Pour in the broth, add the chicken, and bring everything to a gentle boil.
4. Cook the pasta
Simmer until the pasta becomes tender and the soup thickens slightly.
5. Finish with peas and Greek yogurt
The peas warm through while the yogurt creates a creamy texture without becoming heavy.
6. Adjust and serve
A splash of lemon and fresh parsley make the soup bright and refreshing.
This is one of those recipes that feels both classic and modern at the same time.
What to Serve With This Soup
This soup stands well on its own, but here are a few simple sides that pair perfectly.
- Crusty bread or baguette
- A light side salad with vinaigrette
- Roasted vegetables like broccoli or zucchini
- Crackers or whole grain toast
- A simple sandwich for a more filling meal
Because the soup has protein, vegetables, and carbs, it works nicely as a complete meal.
Variations and Add Ins
You can easily customize this soup to match your preferences.
- Use egg noodles instead of high protein pasta
- Swap peas for green beans or spinach
- Add mushrooms or diced potatoes
- Use turkey instead of chicken
- Stir in a spoonful of pesto for a different flavor
- Add more Greek yogurt for extra richness
You can also adjust the consistency. Add a bit more water or broth for a lighter soup or let it simmer a few extra minutes to make it thicker.
Storage and Meal Prep Tips
This soup makes great leftovers and works well for meal prep.
Refrigerator
Store for up to 4 days in an airtight container.
Tip for storing pasta
If you plan to keep the soup several days, cook the pasta separately and add it to each bowl before reheating. This keeps the texture firmer.
Freezer
Freeze the broth, vegetables, and chicken without pasta. Add cooked pasta after thawing for best results.
Reheating
Warm gently on the stove. Add a splash of broth or water if the soup thickens too much.
Frequently Asked Questions
How do I make chicken noodle soup higher in protein?
Use chicken bone broth instead of regular broth, add shredded chicken breast, and choose a high protein pasta such as chickpea or lentil rotini. Stirring in a small amount of Greek yogurt at the end also increases protein without changing the flavor.
Can I use rotisserie chicken in this soup?
Yes. Rotisserie chicken breast works perfectly and reduces prep time. Shred the meat and add it directly to the broth during the simmering step.
Does high protein pasta work well in soup?
Yes. Most high protein pastas hold their shape well and create a heartier texture. Chickpea, lentil, or enriched wheat pasta are all good options.
How can I keep the pasta from getting mushy in leftovers?
If you plan to store the soup for several days, cook the pasta separately and add it to each bowl right before eating. This prevents over softening during storage.
Can I freeze chicken noodle soup?
Yes, but freeze it without the pasta. Pasta becomes too soft after thawing. Freeze the broth, vegetables, and chicken, then add freshly cooked pasta when reheating.
Is this soup good for meal prep?
It works well for meal prep because the broth and chicken reheat nicely. Store the pasta separately and add it when serving for the best texture.
Can I make this chicken noodle soup dairy free?
Yes. Simply leave out the Greek yogurt or replace it with a dairy free unsweetened yogurt alternative. The soup will still be flavorful and hearty.
How do I make the soup thicker?
Simmer uncovered for a few extra minutes or add a small amount of Greek yogurt. If you prefer a thinner broth, add more water or broth until it reaches your desired consistency.
If this soup looks like something you want to come back to on a busy weeknight, make sure to save it. Pinning it makes it easy to find later and helps you build a collection of quick, cozy, high protein meals.
Pin it to your comfort food or high protein board so you can make it again anytime.
