This high protein chicken noodle soup is the ultimate comfort meal that actually keeps you full. It’s warm, nourishing, slightly spicy (if you want it), and packed with flavour- without being heavy.

Perfect for meal prep, gut health, or when you just want something cozy but still aligned with your goals!

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The Best High Protein Chicken Noodle Soup (Healthy, Cozy & Easy)

Why You’ll Love This High Protein Chicken Noodle Soup

High protein (29g per serve!)
Low calorie but super filling
Anti-inflammatory ingredients like turmeric + ginger
Easy to make in one pot
Perfect for meal prep or sick days

Macros (Per Serve – 5-6 serves)

320 calories
29g protein
32g carbs
8g fat

@eliyaeats
Chicken Noodle Soup (320 cals, 29g protein) ✨ Recipe (Serves 4-6): -1/2 tbsp olive oil -4 medium chicken thighs (about 600-650g) sub for chicken breast, or 300-400g shredded store bought rotisserie chicken – 1 onion – 2-5 birds eye chillis (optional also depending on how spicy you like it, 5 is great if you like it hotttttt) – 4 carrots – 4 stalks celery – 2 tbs minced garlic – 1 tsp minced ginger – 8 heaped tsp chicken stock paste + 10 cups water OR 10 Cups chicken stock (2.5 L) – 50g bone broth (optional but adds so much creaminess and goodness) – spices: 1/2 tbsp sweetener (optional), 2 tsp turmeric, 1/2 tsp paprika, bay leaves, 1/4 tsp white pepper, 1/2 tsp ground chilli, salt & white pepper to taste – 200g vermicelli egg noodles (or pasta/noodles of choice) – 100g frozen green peas – lemon juice to taste – finely chopped parsley for garnish 1. Brown chicken thighs on both sides and season with salt and pepper 2. Remove the thighs then add in the onion and chilli and brown for a few minutes then add garlic and ginger paste 2. Add in diced carrot and celery and sauté for a few minutes 3. Add in the spices and chicken stock paste and stir until fragrant 4. Add the chicken back in, water (or chicken stock) and bone broth paste (optional) and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes – 30 minutes 5. Remove the chicken and shred (I use my kitchen aid) OR add your add your pre-made rotisserie shredded chicken, noodles & frozen peas and cook for an extra 10 minutes – once done remove the bay leaves and add some fresh lemon juice to taste & serve with some fresh parsley Macros per serve (6): 320 cals P: 29g C: 32g F: 8g #healthydinner #healthydinnerideas #chickenrecipes #chickensoup #chickensoupforthesoul #easychickensoup #soup
♬ original sound – Eliya Eats

Tips

Use rotisserie chicken to save time
Add extra chilli if you like it HOT 🌶️
Bone broth = extra flavour + gut health benefits
Tastes even better the next day

Freezing & Storage

This soup is perfect for meal prep and freezes really well with a few simple tips:

Fridge:
Store in an airtight container for up to 3–4 days. The flavours get even better overnight!

Freezer:

Let the soup cool completely before freezing
Freeze in airtight containers or portion into individual serves
Keeps well for up to 2–3 months

👉 Tip: For best texture, freeze the soup without the noodles and add fresh noodles when reheating. This stops them from going mushy.

Reheating:

Defrost overnight in the fridge or reheat straight from frozen on the stove
Add a splash of water or stock if it’s thickened
If freezing without noodles, cook and add them fresh when reheating

High Protein Chicken Noodle Soup

A cozy, nourishing and high protein chicken noodle soup packed with flavour, veggies and warming spices. Perfect for meal prep or a healthy comforting dinner.

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Prep Time 15

Cook Time 40

Servings: 6

Course: Main Dish

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

1/2 tbsp olive oil
4 medium chicken thighs 600–650g (or chicken breast / 300–400g shredded rotisserie chicken)
1 onion diced
2-5 birds eye chillies finely chopped (optional & dependant on spice preference)
4 carrots diced
4 celery stalks diced
2 tbsp minced garlic
1 tsp minced ginger
8 tsp chicken stock paste + 10 cups water or 10 cups chicken stock
50 g bone broth optional
200 g vermicelli egg noodles or pasta of choice
100 g frozen green peas
Lemon juice to taste
Fresh parsley finely chopped

Spices

1/2 tbsp sweetener optional
2 tsp turmeric
1/2 tsp paprika
2 bay leaves
1/4 tsp white pepper
1/2 tsp ground chilli
Salt & white pepper to taste

Method

Heat olive oil in a large pot over medium heat. Add chicken thighs, season with salt and pepper, and brown on both sides. Remove and set aside.
In the same pot, add onion and chilli. Sauté for a few minutes until softened, then add garlic and ginger and cook until fragrant.
Add diced carrot and celery. Cook for 3–5 minutes until slightly softened.
Stir in all spices and chicken stock paste. Cook for 1–2 minutes until fragrant.
Return chicken to the pot. Add water (or chicken stock) and bone broth (if using). Bring to a boil, then reduce heat and simmer for 20–30 minutes.
Remove chicken, shred, then return to the pot. (Or add pre-shredded rotisserie chicken here.)
Add noodles and frozen peas. Cook for 8–10 minutes until noodles are tender.
Remove bay leaves. Finish with lemon juice to taste and garnish with fresh parsley. Serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 29gFat: 8g

Notes

Use rotisserie chicken to save time
Adjust chilli to your spice preference
Bone broth adds extra richness and nutrients
Soup thickens slightly as noodles absorb liquid

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Hello, I'm Eliya! I like to create healthier recipes that don't taste healthy.

The Best High Protein Chicken Noodle Soup (Healthy, Cozy & Easy)

Why You’ll Love This High Protein Chicken Noodle Soup

Macros (Per Serve – 5-6 serves)