High-Protein Chicken Noodle Soup
This is my go-to cozy chicken noodle soup when I want something warm, filling, and packed with protein without spending all night in the kitchen. I use rotisserie chicken and high-protein pasta so it comes together fast but still feels like a real, comforting meal.
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
Calories: 350kcal | Protein: 35g