High-Protein Chicken Noodle Soup Recipe
Introduction
This high-protein chicken noodle soup is a comforting and nourishing meal perfect for any day. Packed with tender chicken, hearty vegetables, and protein-rich pasta, it’s both satisfying and wholesome.
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 and thinly sliced
- 10 garlic cloves, minced
- 2 quarts low-sodium chicken bone broth
- 4 thyme sprigs
- Kosher salt, to taste
- 8 ounces high-protein pasta shells (such as Banza)
- Finely grated Parmesan cheese, for serving
- Finely chopped fresh parsley leaves, for serving
Instructions
- Step 1: In a large 5- to 6-quart pot, combine the chicken, onion, celery, carrots, garlic, chicken 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 has slightly reduced, about 15 to 20 minutes.
- Step 3: Lower the heat to medium-low and continue to simmer gently, stirring occasionally, until the chicken is falling off the bone, about 45 minutes more.
- Step 4: Transfer the chicken to a plate and let it cool slightly. Shred the meat with two forks and discard the bones. Return the shredded chicken to the pot.
- Step 5: Meanwhile, bring a large pot of salted water to a boil and cook the pasta shells according to the package directions until just al dente. Drain well.
- Step 6: Divide the cooked pasta among serving bowls. Ladle the hot soup over the pasta and top with grated Parmesan and fresh parsley.
Tips & Variations
- For more flavor, roast the chicken before adding it to the soup.
- Use gluten-free or vegetable-based high-protein pasta for dietary preferences.
- Add a squeeze of lemon juice to brighten the soup just before serving.
Storage
Store leftover soup separately from the pasta in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stove and reheat pasta by briefly soaking in hot water before combining. This helps maintain the pasta’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead?
Yes, you can use boneless chicken breasts or thighs. Cooking time may be slightly shorter, so keep an eye on the chicken to avoid overcooking.
What can I substitute for high-protein pasta?
If you don’t have high-protein pasta, regular pasta or other grains like quinoa or barley work well. Adjust cooking times according to the package instructions.
PrintHigh-Protein Chicken Noodle Soup Recipe
This High-Protein Chicken Noodle Soup is a comforting and nourishing meal featuring tender shredded chicken, wholesome high-protein pasta shells, and a flavorful broth infused with garlic, thyme, and fresh vegetables. Perfect for a hearty lunch or dinner, this recipe balances protein and vegetables for a satisfying, nutrient-dense dish.
- 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 Fat
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
- 8 oz. high-protein pasta shells (such as Banza)
To Serve
- Finely grated Parmesan cheese, to taste
- Finely chopped fresh parsley leaves, to taste
Instructions
- Simmer the soup base: In a large 5- to 6-quart pot, combine the chicken leg quarters or breasts, chopped onion, sliced celery, carrots, minced garlic, chicken bone broth, and thyme sprigs. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium and continue to simmer briskly, stirring occasionally, until the liquid has slightly reduced, about 15 to 20 minutes.
- Cook chicken until tender: Lower the heat to medium-low and let the soup simmer gently, stirring occasionally, until the chicken is very tender and falling off the bone, approximately 45 minutes more. This slow simmering intensifies flavors and creates a rich broth.
- Shred the chicken: Remove the chicken pieces from the pot and place them on a plate to cool slightly. Once cool enough to handle, use two forks to shred the meat, discarding the bones. Return the shredded chicken meat to the soup pot, mixing it evenly into the broth.
- Cook the pasta: While the soup finishes simmering, bring a large pot of salted water to a boil. Add the high-protein pasta shells and cook according to the package instructions until just al dente, stirring occasionally to prevent sticking. Drain the pasta well to prepare for serving.
- Serve the soup: Divide the cooked pasta among individual serving bowls. Ladle the hot chicken noodle soup over the pasta. Garnish each bowl with finely grated Parmesan cheese and freshly chopped parsley for added flavor and a touch of freshness.
Notes
- Using bone-in chicken adds extra richness to the broth through slow simmering.
- High-protein pasta like chickpea-based pasta (e.g., Banza) boosts the nutritional value compared to traditional pasta.
- Feel free to adjust the garlic amount to taste for a milder or stronger flavor.
- Low-sodium chicken broth lets you control the saltiness of the soup more precisely.
- To make this soup gluten-free, ensure the pasta you choose is certified gluten-free.
Keywords: high-protein chicken noodle soup, chicken soup, healthy chicken soup, high-protein pasta, comforting soup, bone broth soup
