HIGH PROTEIN COMFORT FOOD RECIPE: CHICKEN NOODLE SOUP
‘Tis the season for feeling both under the weather after a month or so of extra socializing and yearning for comforting foods, yet likely feeling a push from the temporal landmark that is the New Year as well. But who says comforting foods can’t also be goal-aligned? This chicken noodle soup recipe checks all the boxes when it comes to flavor, warmth, and nourishment and is sure to become a winter go-to to help boost your protein intake!
PREP TIME: 20 minutes || COOK TIME: 50 minutes || Makes 8 servings
WHAT YOU NEED:
1150g raw boneless skinless chicken breasts (4-5 breasts), trimmed and washed
60g Weber Roasted Garlic & Herb Seasoning
220g yellow onion, chopped
20g garlic cloves, minced
200g celery, peeled and sliced roughly ½ inch thick
400g carrots, peeled and sliced roughly ½ inch thick
22g avocado oil, or high heat cooking oil of your choice (1-½ tbsp)
1814g low sodium chicken broth (2-32 oz containers)
453g chicken bone broth (1-16 oz container)
453g water (2 cups, or as desired for broth to soup component ratio)
180g (measured dry) whole grain fusilli pasta (I used Trader Joe’s brown rice and quinoa fusilli pasta
2 tsp dried oregano
2 tsp dried thyme
1 tsp dried rosemary
1-½ tsp onion powder
1-½ tsp garlic powder
2 tsp turmeric powder
1 tsp black pepper
Salt to taste
NOTES:
Chicken breasts can be cooked ahead of time or during the prep process of the other ingredients (what I choose to do to multitask!)
Weber Roasted Garlic & Herb seasoning can be found at most major grocery retailers and really adds depth to the soup!
Dried herbs can be replaced with fresh, and I encourage you to season to your preferences with all spices. There are no wrong answers (though recognize that the flavor of this soup will develop in time, and you can always add, but never take away)! If planning enough in advance, I also highly recommend using this seasoning blend (45-60g, or 3-4 tbsp; again, trust your palate’s preferences!) in place of all spices aside from the salt, pepper, and thyme.
WHAT TO DO:
For the chicken:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone baking mat.
Place chicken breasts on sheet and season both sides of each breast with Weber seasoning.
Bake for 25-30 minutes, or until internal temperature reaches 165 degrees.
Let cool until tolerable to handle.
For the soup:
Chop onion, mince garlic, and set aside in separate vessels.
Peel and slice celery and carrots and set aside together.
In a large dutch oven or soup pot, heat avocado oil over medium high heat. Once hot, add onion to sautée and stir frequently with a wooden spoon until starting to become translucent, about 3 minutes. Add minced garlic and sautée for an additional 1-2 minutes. Reduce heat to medium if needed to keep from burning.
Add celery and carrots to the pot and sautée briefly, 1-2 minutes.
Add chicken stock, chicken bone broth, and additional water to the pot. Stir well.
Add pasta to the pot, increase heat to high, and cover with a lid to bring soup to a boil.
While waiting for the soup to boil, chop cooked chicken breasts into larger chunks, about 1 to 1-½ inches thick. Let sit on cutting board or transfer to a bowl until ready to add to the soup.
Once the soup is boiling, remove the lid and cook until pasta reaches an al dente texture (you’ll likely want to test this at least a couple of times), roughly 7-8 minutes or according to your pasta package’s instructions. Celery and carrots should also at this point be soft but structured (we want to avoid mushy!)
Reduce heat to low and add chicken breasts and seasonings. Turn off heat and let stand until ready to serve.
GIVE IT A TRY:
Like all soups, this is a delicious one to pair with a crusty bread or side salad!
MACROS PER 500g SERVING: 39P/9F/26C
You can find the recipe in the MyFitnessPal database by searching “KLN Recipe: High Protein Chicken Noodle Soup ”.
Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.