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High Protein Chicken Noodle Soup

High protein chicken noodle soup with chickpeas and tender egg noodles simmered in a golden, aromatic broth. Double down on protein with diced chicken breast and a bright lemon finish for a hearty, bowl-ready meal.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 2 lb chicken breast Dice into bite-size pieces.
  • 1 can (15 oz) chickpeas Drain and rinse.
  • 4 carrots Slice.
  • 3 celery Slice.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 8 cup chicken broth Use low-sodium if preferred.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz high-protein or whole wheat egg noodles Use high-protein or whole wheat; follow package timing if different.
  • 2 tbsp lemon juice Juice fresh or use bottled lemon juice.
  • 0.25 salt and pepper to taste Season gradually to preference.
  • 1 fresh parsley Chop 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 and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Add the diced chicken breast and cook for 4 minutes, stirring occasionally, until lightly browned.
Simmer the broth
  1. Pour in the chicken broth, then add dried thyme and dried parsley; bring the mixture to a boil.
  2. Reduce to a simmer and cook for 15 minutes, until the flavors meld and the broth looks golden and aromatic.
Cook the 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 until balanced.
  3. Garnish with fresh parsley and serve hot.

Notes

For the clearest broth, keep it at a gentle simmer once boiling starts so the noodles don’t break. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months, though noodles may soften further—reheat gently and add a splash of broth if needed. If you want a lighter option, use whole wheat egg noodles and reduce chicken to 1.5 lb while keeping chickpeas for protein.