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High Protein Chicken Noodle Soup

High protein chicken noodle soup with a clear, golden broth, hearty diced chicken, chickpeas, and tender egg noodles. Simmered until the vegetables are soft and the noodles cook through, then finished with lemon for a bright, savory bowl.
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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 breast
  • 2 lb chicken breast, diced Diced for faster browning and even bites.
Chickpeas
  • 1 can (15 oz) chickpeas, drained Adds extra plant protein and a hearty texture.
Carrots
  • 4 carrots, sliced
Celery
  • 3 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Chicken broth
  • 8 cup chicken broth Use low-sodium if you want easier seasoning control.
Olive oil
  • 2 tbsp olive oil
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Egg noodles
  • 6 oz high-protein or whole wheat egg noodles Cook until tender but not mushy.
Lemon juice
  • 2 tbsp lemon juice Stir in at the end for brightness.
Salt and pepper
  • 1 salt and pepper to taste Season gradually and adjust to your preferred salt level.
Fresh parsley
  • 0.25 cup fresh parsley for garnish Use for a fresh green finish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes. Stir often until the vegetables begin to soften and look glossy.
  2. Add the garlic and cook for 1 minute. Keep it moving and cook just until fragrant, without browning.
Brown chicken and build the broth
  1. Add the diced chicken and cook for 4 minutes until lightly browned. You should see pale-golden edges on the pieces.
  2. Add the chicken broth, dried thyme, and dried parsley, then bring to a boil. Watch for rolling bubbles across the surface before reducing to a simmer.
  3. Simmer for 15 minutes. The broth should look lightly golden and slightly reduced, with flavors melding.
Cook noodles and finish
  1. Add the chickpeas and egg noodles, then cook for 6-8 minutes until the noodles are tender. Stir occasionally so noodles don’t stick and the broth stays active but not boiling over.
  2. Stir in the lemon juice, then season with salt and pepper to taste. Taste and adjust until the flavor pops and the broth is balanced.
  3. Garnish with fresh parsley. Serve while hot for a bright green topping.

Notes

Pro tip: If you prefer a thicker, more clingy broth, simmer uncovered for 5 extra minutes before adding the noodles—this helps create that silky, golden look. Store leftovers in the fridge up to 4 days; freeze up to 2 months (best texture when reheating gently). For a dietary swap, use whole wheat egg noodles or a gluten-free noodle option to make it gluten-free.