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High Protein Chicken Noodle Soup

High protein chicken noodle soup made with golden chicken broth, chickpeas, and tender egg noodles for a hearty, weeknight-ready bowl. This recipe simmers until the vegetables soften and the noodles turn silky, then finishes with bright lemon juice for a clean, savory finish.
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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 diced
  • 8 cup chicken broth
  • 1 can (15 oz) chickpeas drained
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 clove garlic minced
  • 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
  • 0.25 salt to taste (use as needed)
  • 0.25 pepper to taste (use as needed)
  • 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, then sauté the onion, carrots, and celery for 5 minutes until slightly softened.
  2. Add the garlic and cook for 1 minute until fragrant.
Brown and simmer
  1. Add the diced chicken and cook for 4 minutes until lightly browned, stirring to coat.
  2. Add the chicken broth, dried thyme, and dried parsley, then bring the mixture to a boil.
  3. Reduce to a simmer and cook for 15 minutes to build flavor.
Cook noodles and finish
  1. Add the chickpeas and egg noodles, then simmer for 6–8 minutes until the noodles are tender.
  2. Stir in the lemon juice, then season with salt and pepper to taste.
  3. Garnish the soup with fresh parsley and serve hot.

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 for up to 4 days; reheat on the stove with a splash of broth or water. Freeze only if you plan to add fresh noodles later—noodles can soften too much after thawing. Dietary swap: use gluten-free egg noodles if needed (cook according to package directions, then simmer in the broth just until tender).