Protein Atlas
Hearty High-Protein Chicken Noodle Soup high-protein recipe

Meals · High Protein

Hearty High-Protein Chicken Noodle Soup

This Hearty High-Protein Chicken Noodle Soup delivers approximately 42 grams of protein and 470 calories per serving. Lean chicken breast, tender egg noodles, and classic vegetables simmer in a savory broth for a comforting meal.

Serves 4 bowls
63g protein 437 cal
Prep Time 15 min
Cook Time 30 min
Total Time 45 min

Nutrition per serving

Protein
63 g
Calories
437

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

4 servings
  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts — cut into 1-inch pieces
  • 1 medium yellow onion — chopped
  • 2 medium carrots — peeled and diced
  • 2 celery stalks — diced
  • 3 cloves garlic — minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 oz egg noodles
  • 1 tsp salt — or to taste
  • 0.5 tsp black pepper — or to taste
  • 0.25 cup fresh parsley — chopped, for garnish

Steps

  1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add the chicken breast pieces to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned on all sides.
  4. Pour in the chicken broth. Add dried thyme and the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Carefully remove the cooked chicken breasts from the pot and set aside to cool slightly. Shred the chicken using two forks.
  6. Increase the heat to medium-high and bring the soup back to a rolling boil. Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
  7. Return the shredded chicken to the pot. Stir in salt and black pepper, adjusting to taste.
  8. Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.

Why This Works

This soup delivers 42g protein per serving by using 1.5 lbs of chicken breast across 4 servings. Browning the chicken first creates fond—those caramelized bits on the pot bottom—which dissolves into the broth for deeper flavor. Simmering (not boiling) keeps the chicken tender; boiling makes it stringy and tough.

The Comfort Science

Chicken soup's reputation for fighting colds has some science behind it: the steam helps clear sinuses, the broth provides hydration and electrolytes, and the protein supports immune function. The mirepoix (onion, carrot, celery) is the French flavor base that gives this soup its savory depth—sautéing them first releases their natural sugars.

Make It Your Own

Add frozen peas, corn, or spinach in the last 2 minutes. For richer flavor, use bone-in chicken breasts (remove bones before shredding). Any short pasta works—ditalini, orzo, or even broken spaghetti. Freezes well for up to 3 months; add fresh noodles when reheating.