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High Protein Chicken Noodle Soup

High protein chicken noodle soup made with lightly browned diced chicken, chickpeas, and tender egg noodles in a clear golden broth. Sautéed aromatics and a short simmer keep the vegetables crisp-tender while the lemon brightens the flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 2 lb chicken breast Dice into small bite-size pieces.
  • 1 can (15 oz) chickpeas Drain and rinse if packed in liquid.
  • 4 carrots Slice into thin rounds for even cooking.
  • 3 celery Slice for consistent texture.
  • 1 onion Dice finely so it softens quickly.
  • 4 cloves garlic Minced.
  • 8 cup chicken broth Use low-sodium if desired.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz high-protein or whole wheat egg noodles Use high-protein if available; otherwise whole wheat.
  • 2 tbsp lemon juice Stir in at the end for brightness.
  • 1 salt and pepper to taste Add to preference after simmering.
  • 1 fresh parsley For garnish at serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until they start to soften and smell fragrant.
  2. Add garlic and cook for 1 minute, stirring, until fragrant but not browned.
Cook the chicken
  1. Add the diced chicken and cook for 4 minutes, stirring occasionally, until lightly browned.
Simmer the broth
  1. Add chicken broth, dried thyme, and dried parsley, then bring to a boil.
  2. Once boiling, reduce to a simmer and cook for 15 minutes until the broth tastes well seasoned and the vegetables are tender-crisp.
Cook noodles and finish
  1. Add chickpeas and egg noodles, then cook for 6–8 minutes, stirring as needed, until the noodles are tender.
  2. Stir in lemon juice and season with salt and pepper to taste.
  3. Garnish with fresh parsley and serve hot.

Notes

For best texture, keep the noodles at a gentle simmer and cook just until tender since they continue to soften as the soup cools. Store covered in the refrigerator up to 4 days; freeze up to 2 months (for best results, undercook noodles slightly before freezing). If you want a gluten-free option, use gluten-free high-protein noodles and simmer them according to package directions.