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High Protein Chicken Noodle Soup

High protein chicken noodle soup with double chicken and chickpeas, simmered until the broth turns golden and the egg noodles turn tender. Easy one-pot method delivers a hearty, protein-forward bowl with lemon brightness and fresh parsley.
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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
  

Chicken
  • 2 lb chicken breast diced
Chickpeas
  • 1 can (15 oz) chickpeas drained
Vegetables
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic cloves minced
Broth and seasonings
  • 8 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 salt to taste
  • 1 black pepper to taste
Noodles and finishing
  • 6 oz high-protein or whole wheat egg noodles
  • 2 tbsp lemon juice
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot and sauté onion, carrots, and celery for 5 minutes, stirring until the vegetables soften and look glossy.
  2. Add garlic and cook for 1 minute, stirring until fragrant.
Cook the chicken and build the broth
  1. Add diced chicken and cook for 4 minutes until lightly browned.
  2. Add chicken broth, dried thyme, and dried parsley, then bring the mixture to a boil.
  3. Lower to a simmer and cook for 15 minutes until the broth tastes seasoned and the vegetables are tender.
Finish with noodles and lemon
  1. Add chickpeas and egg noodles and simmer for 6-8 minutes until the noodles are tender.
  2. Stir in lemon juice, then season with salt and black pepper to taste.
  3. Garnish with fresh parsley before serving for a fresh, green finish.

Notes

Pro tip: add noodles after the simmering phase so they don’t over-soften; if making ahead, cook noodles separately and combine just before serving for best texture. Store refrigerated in an airtight container up to 3-4 days; freeze soup without noodles for up to 2 months and add fresh noodles when reheating. For a lower-carbohydrate option, use shirataki or zucchini noodles and simmer the chicken/vegetable broth as directed, then add the noodle substitute at the end.