High protein chicken noodle soup

If you love a comforting bowl of chicken noodle soup but want something a little more filling, this High-Protein Chicken Noodle Soup is a great one to try. It’s made with tender shredded chicken, chickpeas, pasta and plenty of vegetables, giving you a hearty soup with 49g of protein per serving.

I also like that you get a good mix of vegetables in here, including carrots, celery, spinach, peas and sweetcorn. Everything cooks together in a tomato-based chicken broth with simple seasonings, so you end up with a comforting bowl of soup that works well for an easy lunch or dinner.

And if you’re looking for a soup that can help you get more protein into your meals without having to make something complicated, this one is worth adding to your rotation.

Recipe at a Glance

Fibre: 7g per serving

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 4

Protein: 49g per serving

Calories: 418 per serving

This recipe combines chicken breast, chickpeas, pasta and vegetables to make a filling soup that gives you 49g of protein per serving.

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What makes this chicken noodle soup high in protein?

The main source of protein in this soup is the chicken breast, but that’s not the only ingredient contributing to the protein content.

The chickpeas add extra protein and fibre, while the pasta contributes some protein as well. Together, these ingredients make the soup much more filling and give it 49g of protein per serving based on the current recipe calculation.

If you want to increase the protein even further, you can also use a high-protein pasta instead of regular pasta.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Chicken breast
• Chicken broth
• Onion 
• Celery
• Carrots
• Pasta (uncooked)
• Canned tomatoes
• Spinach
• Sweetcorn
• Peas
• Chickpeas
• Seasoning

How to make High-protein chicken noodles soup

1. Prepare your ingredients:
   • Dice the onion, slice the carrots, and chop the celery.
2. Start cooking:
   • Heat 2 tablespoons of olive oil in a large soup pot on medium-high.
   • Toss in the onion, carrots, and celery. Cook them for about 5 minutes.

3. Build the flavors:
   • Add the canned tomatoes to the pot and stir. Let this cook for about 5 minutes without covering it.
   • Sprinkle in the seasonings.

4. Cook the chicken:
   • Add the chicken breasts and chicken broth. Cover the pot and let it cook for 10–15 minutes.
   • The exact cooking time will depend on the size and thickness of your chicken breasts, so don’t rely on time alone. The chicken should reach an internal temperature of 165°F/74°C in the thickest part.

5. Prepare the pasta (two options):
   • Option 1: Cook the pasta in a separate pot according to the instructions.
   • Option 2: Wait to add the pasta directly to the soup in Step 7.
6. Shred the chicken:
   • Take the chicken out of the pot and shred it with two forks.

7. Finish the soup:
   • Add sweetcorn, peas, and spinach to the pot. If you didn’t cook the pasta separately, add it now and pour in extra broth to prevent the soup from drying out. Simmer for about 10 minutes.

8. Combine everything:
   • Return the shredded chicken to the pot and add the chickpeas.
   • If the pasta was cooked separately, mix it in now. Let everything simmer together on low heat for 5 minutes.

9. Taste and serve:
   • Adjust the seasoning if needed. Your High-protein chicken noodle soup is ready to be served and enjoyed!

Tips and mistakes to avoid as a beginner cook

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. Do not over cook the noodles as they will become mushy
3. If you use canned chickpeas, please drain the liquid before adding it to the pot.

How to make this soup even higher in protein

The recipe already provides 49g of protein per serving, but there are a few easy ways to increase it further if you need more protein in your meals.

One simple option is to replace regular pasta with a high-protein or chickpea-based pasta.

You can also use a higher-protein chicken broth, depending on what’s available to you.

Just keep in mind that changing the ingredients will change the nutritional information in the recipe card.

Can I make this soup ahead of time?

Yes. This soup is a good option for meal prep because it keeps well in the refrigerator and can also be frozen.

If you’re making it specifically for meal prep, I recommend keeping the pasta separate. This prevents it from sitting in the broth and becoming soft.

You can portion the soup into containers and add freshly cooked pasta when you’re ready to eat.

More easy soup recipes to add to rotation this winter

How to Store Leftovers of High-Protein Chicken Noodle Soup

Cool the Soup Properly: Let your high-protein chicken soup cool to room temperature before storing. This step prevents condensation and helps maintain its freshness.

Use Airtight Containers: Transfer your chicken noodle soup into airtight containers. For convenience, divide it into individual portions for quick and easy reheating.

Refrigerate: If you plan to enjoy the soup within 3–4 days, store it in the refrigerator. Make sure the lid is sealed tightly to keep your high-protein chicken soup tasting delicious.

Freeze for Extended Storage: Want to save your chicken noodle soup for later? Freeze it for up to 3 months. To avoid soggy pasta, consider freezing the soup without the noodles and adding fresh ones when reheating.

Reheating Instructions:

• On the Stove: Reheat the soup in a pot over medium heat, stirring occasionally. If the soup thickened during storage, add a splash of chicken broth or water.
• In the Microwave: Place the high-protein chicken soup in a microwave-safe bowl, cover loosely, and heat in 1–2 minute intervals, stirring in between until hot.

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