High-Protein Chicken Noodle Soup Recipe
Introduction
This High-Protein Chicken Noodle Soup is a comforting and nourishing meal, perfect for chilly days or when you need a protein-packed boost. Made with tender chicken, hearty vegetables, and protein-rich pasta, it’s satisfying and delicious.
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
- 8 oz. high-protein pasta shells (such as Banza)
- Finely grated Parmesan, for serving
- Finely chopped fresh parsley leaves, for serving
Instructions
- Step 1: In a large (5- to 6-quart) pot, combine chicken, onion, celery, carrots, garlic, chicken bone 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 slightly reduces, about 15 to 20 minutes.
- Step 3: Lower heat to medium-low and continue to simmer gently, stirring occasionally, until the chicken is falling off the bone, about 45 minutes more. Remove chicken and set aside to cool slightly.
- Step 4: Shred the chicken with two forks, discarding bones. Return the shredded chicken to the soup broth.
- Step 5: While the chicken simmers or after, cook the pasta in a large pot of boiling salted water according to 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 each bowl with grated Parmesan and chopped parsley. Serve immediately.
Tips & Variations
- Use boneless, skinless chicken breast for a leaner soup, but be careful not to overcook to avoid dryness.
- Swap the high-protein pasta shells for any preferred pasta shape or spiralized vegetables for a lower-carb option.
- Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor.
- For added depth, roast the chicken pieces before simmering to develop richer flavors.
Storage
Store leftover soup and pasta separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stove and add pasta just before serving to prevent it from becoming mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chicken for this soup?
Yes, boneless or bone-in chicken breasts, thighs, or a combination can be used. Bone-in pieces add more flavor, but boneless chicken cooks faster.
How can I make this soup vegetarian?
Substitute the chicken with hearty vegetables like mushrooms and use vegetable broth instead of chicken broth. Adding plant-based protein pasta can help keep it high-protein.
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High-Protein Chicken Noodle Soup Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
A comforting and nutritious high-protein chicken noodle soup made with bone-in chicken, fresh vegetables, high-protein pasta shells, and fragrant herbs. This wholesome soup is simmered to tender perfection and served with a sprinkle of Parmesan cheese and fresh parsley.
Ingredients
Chicken and Broth
- 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 and Garnish
- 8 oz. high-protein pasta shells (such as Banza)
- Finely grated Parmesan cheese, for serving
- Finely chopped fresh parsley leaves, for serving
Instructions
- Combine ingredients and simmer: In a large (5- to 6-quart) pot, bring the chicken, onion, celery, carrots, garlic, chicken bone broth, and thyme sprigs to a simmer over medium-high heat. Once simmering, reduce heat to medium and allow to simmer briskly, stirring occasionally, for 15 to 20 minutes until the liquid slightly reduces.
- Cook chicken until tender: Lower the heat to medium-low and continue to simmer gently, stirring occasionally, for about 45 minutes more, until the chicken is tender and falling off the bone. Transfer the chicken to a plate and let it cool slightly.
- Shred the chicken: Using two forks, shred the chicken meat, discarding the bones. Return the shredded chicken to the simmering broth.
- Cook the pasta: In a separate large pot of boiling salted water, cook the high-protein pasta shells according to package instructions until just al dente. Stir occasionally to prevent sticking. Drain the pasta well.
- Assemble and serve: Divide the drained pasta among serving bowls. Ladle the hot soup with shredded chicken and vegetables over the pasta. Garnish generously with finely grated Parmesan cheese and freshly chopped parsley leaves. Serve immediately.
Notes
- Using bone-in chicken adds more flavor and richness to the broth.
- Low-sodium broth helps control the salt content; adjust seasoning after tasting.
- High-protein pasta such as chickpea-based (e.g. Banza) boosts the nutritional value.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free option, use gluten-free high-protein pasta shells.
- Leftover soup can be refreshed by reheating gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken noodle soup, high-protein soup, healthy chicken soup, bone broth soup, homemade chicken noodle soup, high-protein pasta soup
