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High Protein Chicken Noodle Soup

High protein chicken noodle soup with a clear, golden broth, double the chicken, chickpeas, and tender egg noodles. Simmered until flavorful, then brightened with lemon juice for a satisfying bowl that tastes light but hearty.
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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
  

Soup base
  • 2 lb chicken breast diced
  • 1 can (15 oz) chickpeas drained
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • 8 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz high-protein or whole wheat egg noodles
  • 2 tbsp lemon juice
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat; sauté the onion, carrots, and celery for 5 minutes, stirring often, until beginning to soften and turn slightly glossy.
Brown the chicken
  1. Add the garlic and cook for 1 minute, then add the diced chicken and cook for 4 minutes until the chicken is lightly browned and no longer pink at the edges.
Simmer the broth
  1. Add the chicken broth, dried thyme, and dried parsley, bring to a boil, then reduce to a simmer and cook for 15 minutes so the broth develops a clear, lightly golden color.
Cook the noodles and chickpeas
  1. Add the chickpeas and egg noodles, then simmer for 6-8 minutes, stirring occasionally, until the noodles are tender and the chickpeas are heated through.
Finish and serve
  1. Stir in the lemon juice, then season with salt and pepper to taste; adjust seasoning until the flavor pops and the broth tastes balanced.
Garnish
  1. Ladle into bowls and garnish with fresh parsley for a fresh green finish, and serve right away with a lemon wedge if desired.

Notes

For best texture, keep the soup at a gentle simmer once the egg noodles go in so they don’t overcook and turn mushy. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months, but for best results, undercook noodles slightly and reheat until tender. For a dairy-free option, skip any cheese additions (none needed here); for a higher-protein boost, choose high-protein egg noodles or add an extra 2–4 oz serving of chicken.