Best High-Protein Chicken Noodle Soup Recipe

Chicken noodle soup is a cold-weather staple. It’s so cozy, nourishing, and comforting, which is why kicking it up with high-protein ingredients makes it 10x better. With a few simple swaps, this comforting classic turns into a high-protein meal you can rely on all season long. Here’s everything you need to know about the protein upgrades going on here.

The soup:
I like using thyme, similar to our original chicken noodle soup, because it adds slight woodsy floral notes that balance nicely in a fatty broth. As far as the chicken goes, I prefer leg quarters for a fattier, more tender shredded chicken experience. But use whatever you prefer; you can opt for chicken breasts or a combination of both.

The broth:
Compared to chicken broth made with chicken on the bone, bone broth is made from chicken bones and vegetables and is also reduced for a longer period of time. A solid high-protein bone broth is worth the investment when there are no suspicious filler ingredients aside from veggies and meat. Bone broth can be pricey, but it’s worth it for what you get in return. I tested 3 types of bone broth and really enjoyed Kettle and Fire and Bonafide the most. Both brands have 10 grams of protein per 1 cup of broth, which means the entire soup has a full 80 grams of protein from the broth alone.

The pasta:
Banza pasta makes a chickpea shell-shaped pasta that has 11 grams of protein for a 2-ounce serving, so I opted for that for the most protein possible (some wheat-based pasta only has up to 7 grams of protein in a 2-ounce serving). I chose shells because they’re one of my favorite soup shapes, but you can use your favorite high-protein noodle.

Storage:
Store soup in an airtight container in the refrigerator for up to 5 days. If you’re prepping ahead, I suggest storing the pasta separately so it doesn’t absorb too much liquid.

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