Include in Print View:

Healthy High Protein Chicken Noodle Soup

chicken noodle soup

After you make this Healthy High Protein Chicken Noodle Soup, you will never buy canned soup again. It is so incredibly nourishing, cozy, and full of clean, wholesome ingredients. There are 57 grams of protein per serving and also gluten free! The ingredients in canned soup is quite terrifying. I love topping my soup off with some fresh lemon. It is so refreshing! If you like this recipe, be sure to try my Crock Pot Chicken & Gnocchi Soup and Crock Pot Chicken & Wild Rice Soup.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love This Soup

  • Easy: This requires very minimal, simple ingredients and comes together in just 40 minutes.
  • Macros/Nutritious: This soup is full of nourishing, wholesome ingredients. You get your veggies, carbs, and protein all in one delicious soup!

Ingredients

  • 1 tbsp organic olive oil
  • 1 tbsp grass fed butter 
  • 1/2 large yellow onion, diced
  • 3 organic celery stalks, sliced
  • 2 large organic carrots peeled and sliced
  • 3 tsp minced garlic
  • Salt and freshly ground pepper to taste
  • 2 thyme sprigs
  • 2 bay leaves
  • 8-10 cups Kettle & Fire organic chicken bone broth - Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real. Use 10 cups for a brothier soup.
  • 10 oz. chickpea cavatapi noodles (can also use the classic egg noodles if you prefer, but I wanted to do a healthier gluten free & high protrin option)
  • 20 oz. cooked & shredded chicken breasts
  • Lemon slices for garnish
chicken noodle soup
(adsbygoogle = window.adsbygoogle || []).push({});

How To Make It

  1. Heat the olive oil and butter in a Dutch oven over medium/high heat. Add the onions, celery, carrots, salt & pepper. Cook for 5 minutes. Stir in the garlic.
  2. Add in the chicken broth and stir up all the browned bits from the bottom of the pot. Bring to a boil.
  3. Add in your uncooked noodles. Add thyme sprigs and bay leaf. Cook until noodles are al dante.
  4. Finally, add in the cooked chicken and simmer for 10 minutes. Adjust with salt and pepper to taste. Serve with lemon wedges & enjoy!
chicken noodle soup

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so!

(adsbygoogle = window.adsbygoogle || []).push({});

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

(adsbygoogle = window.adsbygoogle || []).push({});
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Calories: 430
Dietary: Gluten Free, Nut Free, Soy Free
Description

After you make this Healthy High Protein Chicken Noodle Soup, you will never buy canned soup again. It is so incredibly nourishing, cozy, and full of clean, wholesome ingredients. There are 57 grams of protein per serving and also gluten free! The ingredients in canned soup is quite terrifying. I love topping my soup off with some fresh lemon. It is so refreshing!

Ingredients
  • 1 tbsp olive oil (organic)
  • 1 tbsp butter (grass fed)
  • 3 celery (stocks, diced)
  • 2 carrots (peeled & diced)
  • 1/2 yellow onion (diced)
  • 3 tsp garlic (minced)
  • 2 thyme (fresh sprigs)
  • 2 bay leaves
  • 20 oz chicken (cooked chicken breasts. You can also use raw chicken breasts and add them in step 3)
  • 8-10 cup chicken broth (Use the code COOKINGKATIELADY for 20% off Kettle & Fire organic broths!)
  • 10 oz noodles (I used Banza cavatappi style noodles as a healthier option.)
  • pepper (to taste)
  • salt (to taste)
  • lemon (slices for garnish)
Instructions
  1. 1

    Heat the olive oil and butter in a Dutch oven over medium/high heat. Add the onions, celery, carrots, salt & pepper. Cook for 5 minutes. Stir in the garlic.

  2. 2

    Add in the chicken broth and stir up all the browned bits from the bottom of the pot. Bring to a boil.

  3. 3

    Add in your uncooked noodles. Add thyme sprigs and bay leaf. Cook until noodles are al dante.

  4. 4

    Finally, add in the cooked chicken and simmer for 10 minutes. Adjust with salt and pepper to taste. Serve with lemon wedges & enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 434kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 2.6g13%
Cholesterol 101mg34%
Sodium 401.6mg17%
Total Carbohydrate 32.5g11%
Dietary Fiber 5.1g21%
Sugars 1.3g
Protein 56.8g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: chicken, soup, noodle, holidays, winter, sick recipes, soup season, cozy recipes, soup recipes, healthy soup
Read it online: https://cookingkatielady.com/recipe/healthy-high-protein-chicken-noodle-soup/