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High Protein Chicken Noodle Soup

High protein chicken noodle soup with a clear golden broth, double-style chicken, chickpeas, and tender egg noodles in a single pot. Ready in 50 minutes with a bright lemon finish and fresh parsley garnish.
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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 breast
  • 2 lb chicken breast Diced.
Chickpeas
  • 1 can (15 oz) chickpeas Drained.
Carrots
  • 4 carrots Sliced.
Celery
  • 3 celery Sliced.
Onion
  • 1 onion Diced.
Garlic
  • 4 garlic Minced (cloves).
Chicken broth
  • 8 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Egg noodles
  • 6 oz high-protein or whole wheat egg noodles
Lemon juice
  • 2 tbsp lemon juice
Salt
  • 0.25 tsp salt To taste (start with a small amount).
Black pepper
  • 0.25 tsp black pepper To taste (start with a small amount).
Fresh parsley
  • 0.5 cup fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables and chicken
  1. Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrots, and celery for 5 minutes, stirring occasionally, until the vegetables start to soften and look glossy.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant. Add the diced chicken breast and cook for 4 minutes until lightly browned at the edges.
Simmer the broth
  1. Pour in the chicken broth and add the dried thyme and dried parsley. Bring to a boil, then reduce to a simmer for 15 minutes, letting the broth turn golden and the flavors meld.
Cook noodles and finish
  1. Stir in the drained chickpeas and the high-protein or whole wheat egg noodles. Simmer for 6-8 minutes until the noodles are tender and the soup looks evenly filled.
  2. Stir in the lemon juice and season with salt and black pepper to taste. Cook for 1 minute more so the lemon brightens the broth, then turn off the heat.
  3. Garnish with fresh parsley right before serving. The soup should look fresh with green specks on top.

Notes

For best texture, keep the soup at a gentle simmer once the noodles go in so they don’t break down. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended for noodles. For a lower-carb swap, use chickpea-based or spiralized vegetable noodles and reduce cooking time to match the package directions.