High Protein Chicken Noodle Soup
High protein chicken noodle soup turns lean chicken breast, whole wheat noodles, and fragrant broth into a cozy bowl that feels filling without feeling heavy.
This is the kind of soup I make when I want a simple dinner that tastes homemade, stretches well, and still brings plenty of protein to the table. The chicken simmers right in the broth with carrots, celery, onion, garlic, thyme, and bay leaf, so every spoonful tastes savory and comforting.
Why You’ll Love This Recipe
- Big comfort, simple ingredients: Chicken breast, vegetables, broth, and noodles make a classic meal with no fuss.
- Protein rich and filling: Lean chicken breast helps keep each serving satisfying.
- Better texture: Whole wheat noodles add a hearty bite that holds up well in the hot broth.
- Great for busy nights: Most of the cooking time is gentle simmering, so the pot does the work.
Fabian’s Budget & Health Tip: Buy chicken breast in a family pack when it is on sale, then freeze it in meal size portions. If whole wheat noodles cost more at your store, use half whole wheat noodles and half regular noodles to keep the fiber boost while lowering the cost.
Ingredients (Serves 4)
- 1 1/4 pounds boneless skinless chicken breast (570 g)
- 6 ounces whole wheat noodles (170 g)
- 8 cups chicken broth (1.9 liters)
- 3 medium carrots, sliced (200 g)
- 3 celery stalks, sliced (150 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 tablespoons fresh parsley, chopped (8 g), plus more for serving
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Build the Broth Base
Add the chicken broth, chicken breast, carrots, celery, onion, garlic, thyme, bay leaf, and black pepper to a large soup pot. Set the pot over medium heat and bring it to a gentle simmer. You should see small bubbles around the edges, not a hard rolling boil.
2. Simmer the Chicken and Vegetables
Reduce the heat to medium low and simmer for 18 to 22 minutes, until the chicken is cooked through and the vegetables smell sweet and savory. The broth should smell like thyme, garlic, and warm onion. If foam rises to the top, skim it off with a spoon for a clearer soup.
3. Shred the Chicken
Transfer the chicken breast to a cutting board. Let it rest for 3 minutes so the juices settle. Shred it with two forks into bite size pieces. The chicken should pull apart easily and look moist, not rubbery.
4. Cook the Whole Wheat Noodles
Keep the broth at a steady simmer. Add the whole wheat noodles and stir so they do not stick together. Cook for 7 to 9 minutes, or until the noodles are tender with a slight chew. The broth will turn a little richer as the noodles release starch.
5. Finish the Soup
Return the shredded chicken to the pot and stir it into the hot broth. Simmer for 2 minutes, just until the chicken is warm again. Remove the bay leaf. Stir in the fresh parsley right at the end so it tastes bright and fresh.
Expert Troubleshooting & FAQs
Can I use leftover cooked chicken?
Yes. Simmer the vegetables, broth, herbs, and garlic until the vegetables are tender. Add the noodles, cook until tender, then stir in the cooked shredded chicken during the last 2 to 3 minutes so it warms without drying out.
How do I keep the noodles from getting mushy?
If you plan to store leftovers, cook the noodles separately and add them to each bowl before serving. Noodles keep soaking up broth in the fridge, so this small step protects the texture.
Can I use regular noodles instead of whole wheat noodles?
Yes. Regular noodles work well, but whole wheat noodles add more fiber and a heartier bite. Check the package timing because thinner noodles may cook faster.
Why is my chicken tough?
The broth may have boiled too hard or the chicken may have cooked too long. Keep the soup at a gentle simmer with small bubbles. Pull the chicken as soon as it reaches 165 F (74 C), then shred it after a short rest.
Can I freeze this soup?
Yes, but freeze the broth, vegetables, and chicken without the noodles for the best texture. Add fresh cooked noodles when you reheat the soup.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 390
- Protein: 40 g
- Carbs: 42 g
- Fats: 7 g
High Protein Chicken Noodle Soup
Ingredients
- 1 1/4 pounds boneless skinless chicken breast (570 g)
- 6 ounces whole wheat noodles (170 g)
- 8 cups chicken broth (1.9 liters)
- 3 medium carrots, sliced (200 g)
- 3 celery stalks, sliced (150 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 tablespoons fresh parsley, chopped (8 g), plus more for serving
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Build the Broth Base. Add the chicken broth, chicken breast, carrots, celery, onion, garlic, thyme, bay leaf, and black pepper to a large soup pot. Set the pot over medium heat and bring it to a gentle simmer. You should see small bubbles around the edges, not a hard rolling boil.
- 2. Simmer the Chicken and Vegetables. Reduce the heat to medium low and simmer for 18 to 22 minutes, until the chicken is cooked through and the vegetables smell sweet and savory. The broth should smell like thyme, garlic, and warm onion. If foam rises to the top, skim it off with a spoon for a clearer soup.
- 3. Shred the Chicken. Transfer the chicken breast to a cutting board. Let it rest for 3 minutes so the juices settle. Shred it with two forks into bite size pieces. The chicken should pull apart easily and look moist, not rubbery.
- 4. Cook the Whole Wheat Noodles. Keep the broth at a steady simmer. Add the whole wheat noodles and stir so they do not stick together. Cook for 7 to 9 minutes, or until the noodles are tender with a slight chew. The broth will turn a little richer as the noodles release starch.
- 5. Finish the Soup. Return the shredded chicken to the pot and stir it into the hot broth. Simmer for 2 minutes, just until the chicken is warm again. Remove the bay leaf. Stir in the fresh parsley right at the end so it tastes bright and fresh.
