High-Protein Chicken Noodle Soup

As a home cook on a budget, I’m always on the lookout for recipes that are not only delicious but also cost-effective. That’s why I’m excited to share with you my high-protein chicken noodle soup recipe, which is perfect for meal prep and can be made for under £1.50 per serving. I’ve been making this recipe for over 3 years, and it never disappoints. In fact, I stumbled upon this combination by accident, and it’s been a hit ever since.

One of the things I love about this recipe is that it’s incredibly versatile. You can make a big batch of it on the weekend and then portion it out into individual containers for the rest of the week. It’s also a great way to use up any leftover vegetables you have in the fridge. I often find myself adding in extra veggies like carrots, celery, and spinach to make it even more nutrient-dense. And the best part? It’s ready in under an hour, making it a great option for a quick and easy dinner.

As someone who’s passionate about healthy eating, I’m always looking for ways to incorporate more protein into my diet, like this High-Protein Baked Cod With Lemon Orzo .online/low-calorie-high-protein-shrimp-salad/”>Low-Calorie High-Protein Shrimp Salad. That’s why I love this high-protein chicken noodle soup recipe. It’s packed with lean protein from the chicken, as well as complex carbohydrates from the noodles and vegetables. And with over 30g of protein per serving, it’s a great option for anyone looking to boost their protein intake. So, let’s get started and take a look at the recipe overview.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
Difficulty: Easy

Why You’ll Love This High-Protein Chicken Noodle Soup

It’s budget-friendly: This recipe makes 6-8 servings, and each serving costs under £1.50 to make.
It’s high in protein: With over 30g of protein per serving, this soup is a great option for anyone looking to boost their protein intake.
It’s versatile: You can customize this recipe to your taste by adding in your favorite vegetables or spices.
It’s easy to make: This recipe is ready in under an hour, making it a great option for a quick and easy dinner.
It’s nutritious: This soup is packed with lean protein, complex carbohydrates, and a variety of vitamins and minerals.

High-Protein Chicken Noodle Soup

15 min prep · 30 min cook · 4 servings

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Ingredients You’ll Need

500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 litres chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
150g noodles (such as egg noodles or rice noodles)

Tip: You can customize this recipe by adding in your favorite vegetables or spices. Some other options you might consider include diced bell peppers, sliced mushrooms, or a sprinkle of paprika.

How to Make High-Protein Chicken Noodle Soup

In a large stockpot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook until it’s translucent and starting to caramelize, stirring occasionally. This should take about 5-7 minutes, and you’ll know it’s done when the onion is soft and fragrant.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning. You’ll know it’s done when the garlic is fragrant and slightly softened.
Add the chicken to the pot and cook until it’s browned on all sides, stirring occasionally. This should take about 5-7 minutes, and you’ll know it’s done when the chicken is cooked through and the internal temperature reaches 74°C.
Add the chicken broth, diced carrots, diced celery, thyme, basil, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low and simmer the soup for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through. You’ll know it’s done when the vegetables are soft and the soup has a rich, savory flavor.
While the soup is simmering, cook the noodles according to the package instructions. Drain and set aside.
Once the soup is done, stir in the cooked noodles and cook for another 2-3 minutes, or until they’re heated through. You’ll know it’s done when the noodles are tender and the soup has a creamy, velvety texture.
Taste and adjust the seasoning as needed, then serve hot.

Tips From My Kitchen

Use a variety of vegetables: This recipe is a great way to use up any leftover vegetables you have in the fridge. Consider adding in diced bell peppers, sliced mushrooms, or a sprinkle of spinach to make it even more nutrient-dense.
Don’t overcook the chicken: Make sure to cook the chicken until it’s just done, then remove it from the heat. Overcooking can make the chicken tough and dry.
Use low-sodium broth: If you’re watching your sodium intake, consider using low-sodium broth instead of regular broth. This can help reduce the overall sodium content of the soup.
Add some heat: If you like a little spice in your soup, consider adding in some diced jalapenos or a sprinkle of cayenne pepper. This can add a nice kick of flavor to the soup.
Experiment with different spices: This recipe is a great base for experimenting with different spices and seasonings. Consider adding in some paprika, garlic powder, or onion powder to give it a unique flavor.

Equipment You’ll Need

Large stockpot or Dutch oven
Immersion blender (optional)
Ladle
Sharp knife and cutting board

Common Mistakes to Avoid

Overcrowding the pan: Make sure to cook the chicken and vegetables in batches if necessary, to prevent overcrowding the pan. This can help prevent the ingredients from steaming instead of browning.
Wrong temperature: Make sure to cook the soup at a simmer, rather than a boil. This can help prevent the ingredients from becoming tough and overcooked.
Skipping the rest time: Make sure to let the soup rest for at least 10-15 minutes before serving. This can help the flavors to meld together and the soup to thicken slightly.

What to Serve With High-Protein Chicken Noodle Soup

A side of steamed vegetables, such as broccoli or green beans
A salad with a light vinaigrette
A slice of whole grain bread or a crusty baguette

Frequently Asked Questions

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours. You can find more slow cooker recipes like this one on Med’s website.

Can I use low-sodium broth?

Yes, you can use low-sodium broth in this recipe. In fact, it’s a great way to reduce the overall sodium content of the soup. You can also try using homemade broth for an even healthier option, like the one used in Low Calorie High Protein Chicken And Vegetable Skewers.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup to make it more flavorful and nutritious. Some options you might consider include diced bell peppers, sliced mushrooms, or a sprinkle of spinach. You can also try adding some heat with diced jalapenos or a sprinkle of cayenne pepper, like in High Protein Turkey Taco Meal Prep Bowls.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. In fact, it’s a great option for meal prep. Simply cook the soup, then portion it out into individual containers and refrigerate or freeze for later. You can also try making a big batch of it and freezing it for up to 3 months, like Low Calorie High Protein Cottage Cheese Dip.

Is this recipe suitable for a low-carb diet?

This recipe is not suitable for a low-carb diet, as it contains noodles and other high-carb ingredients. However, you can try modifying the recipe to make it lower in carbs by using low-carb noodles or cauliflower rice instead. You can find more low-carb recipes like this one on High Protein Desserts. For more information on low-carb diets, you can visit BBC Good Food.