This high-protein chicken soup is my go-to when I want something nourishing and straightforward. It’s a recipe born from early mornings and busy nights, where I need something that fuels without fuss. Over the years, I’ve tweaked it to be as flexible as it is filling, always satisfying that craving for real, honest food.
Why I keep coming back to this chicken soup
It’s my reliable answer on cold mornings and busy nights. The comforting warmth, the familiar aroma, and knowing I’m getting a balanced, high-protein meal make it a constant in my kitchen. Plus, it’s endlessly adaptable—more greens, different herbs, a sprinkle of cheese—each tweak keeps it fresh and inviting.
Breaking down the ingredients for maximum flavor and nutrition
- Chicken breasts: I prefer boneless, skinless for lean protein and quick cooking. Swap with turkey for a different flavor.: Lean, mild, and quick to cook, they form the protein backbone of this soup.
- Chicken broth: Homemade if you have time, or good-quality store-bought for convenience. Adds depth and richness.: The savory base that carries all flavors and keeps it light.
- Vegetables: Carrots, celery, spinach—each adds texture and color. Use frozen if fresh isn’t available.: Vivid, crisp, and slightly sweet, they balance the savory broth.
- Herbs: Parsley, thyme—fresh if possible. Dried works too, just a pinch more.: Bright herbs lift the dish with fresh, aromatic notes.
- Seasonings: Salt, pepper, lemon—simple but essential. Lemon brightens everything.: Basic but vital for bringing out the best in each ingredient.
- Olive oil: A splash for sautéing, adds a fruity, rich note.: Good quality olive oil gives depth and a fragrant finish.
- Garlic: Fresh cloves, minced. Skip if you’re sensitive to it but trust me, it’s worth it.: The pungent aroma and savory kick that ties everything together.
Tools of the trade for a perfect pot of soup
- Large heavy-bottomed pot: To evenly distribute heat and prevent sticking.
- Sharp chef’s knife: For chopping vegetables and chicken with precision.
- Wooden spoon or spatula: To stir ingredients gently but thoroughly.
- Measuring cups and spoons: For accurate seasoning and broth measurements.
- Ladle: To serve the soup cleanly and efficiently.
Step-by-step guide to a nourishing, high-protein chicken soup
Step 1: Gather your ingredients and equipment. Preheat a large pot over medium heat.
Step 2: Sauté chopped onions, garlic, and celery until fragrant and translucent, about 5 minutes.
Step 3: Add diced chicken breasts and cook until lightly browned, around 6 minutes.
Step 4: Pour in chicken broth, bring to a simmer, and cook for 15 minutes.
Step 5: Stir in chopped vegetables like carrots and spinach, cook until tender, about 7 minutes.
Step 6: Season with salt, pepper, and herbs. Adjust to taste.
Step 7: Serve hot, garnished with fresh herbs or a squeeze of lemon.
High-Protein Chicken Soup
Ingredients
Equipment
Method
- Heat the large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add chopped onion, celery, and carrots. Sauté until fragrant and vegetables are slightly softened, about 5 minutes, with a gentle sizzle and the aroma of cooked vegetables filling the air.
- Add minced garlic to the vegetables, cooking for about 30 seconds until fragrant and slightly golden. Stir continuously to prevent burning and watch as the aroma deepens and the garlic releases its scent.
- Pour in the chicken broth and bring the mixture to a gentle simmer. The broth should bubble softly, releasing a savory aroma as it heats. Let it simmer for about 10 minutes, allowing flavors to meld.
- Stir in the diced chicken breasts, ensuring they are submerged in the broth. Cook for about 6-8 minutes until the chicken is cooked through and no longer pink, with the broth bubbling gently around the pieces.
- Add chopped spinach to the soup and cook for another 3-4 minutes until wilted and tender. The bright green color of the spinach adds freshness and vibrancy to the dish.
- Stir in dried thyme, chopped parsley, and season with salt and pepper to taste. Adjust the seasoning as needed, balancing the flavors with a squeeze of lemon juice for brightness.
- Once everything is heated through and flavors are well combined, ladle the hot soup into bowls. Garnish with extra herbs or a lemon wedge for a fresh burst of citrus.
Notes
Cooking checkpoints to get it just right
- Soup should be steaming but not boiling vigorously to keep the chicken tender.
- Vegetables should be bright and slightly crisp, not mushy.
- Chicken should be cooked through but still juicy—use a thermometer to check for 75°C (165°F).
Common mistakes and how to fix them
- Boiling the soup too hard.? Reduce heat if broth is boiling too vigorously, which can toughen chicken.
- Soup tasting overly salty or thick.? Add a splash of water if the soup is too thick or concentrated.
- Overcooked vegetables.? Cook vegetables separately if they turn to mush, then add at the end.
- Undercooked chicken.? Use a thermometer to avoid undercooking chicken.
This chicken soup is a real workhorse—filling, comforting, and packed with muscle-building protein. It’s perfect for when you need a quick, wholesome meal that keeps you energized. Feel free to toss in extra veggies or spice it up with chili flakes, making it your own. Enjoy it as a hearty lunch or a cozy dinner, knowing you’re fueling your body right.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
