High Protein Chicken Soup Recipe

This recipe came from a moment of craving something wholesome, but with a bit of an edge. I wanted a soup that’s not just comforting but also fuels me through long days. The focus on high protein makes it more than just a warm bowl—it’s a quick way to nourish and energize.

Why I keep returning to this recipe

It’s reliable on hectic mornings, quick to throw together, and always hits the spot. The protein keeps me full longer, and the comforting warmth makes even the coldest days manageable. Plus, it’s endlessly adaptable—making it a kitchen staple.

Breaking down the magic ingredients

• Chicken breast or thighs: Lean, high in protein, cooks quickly, and becomes tender when simmered.
• Carrots: Sweet and crunchy; add color and a subtle earthiness.
• Celery: Gives a fresh, slightly bitter note that brightens the broth.
• Onions: Builds savory depth, smell of caramelized onions is irreplaceable.
• Chicken broth: Use good-quality or homemade for rich flavor—can swap for veggie broth.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, aromatic notes—use dried if fresh isn’t available.
• Salt & pepper: Fundamental for flavor. Adjust at the end to avoid over-salting.

Tools of the trade for a fuss-free cook

• Large heavy-bottomed pot: To evenly distribute heat and prevent sticking.
• Sharp chef’s knife: For safe, precise chopping of vegetables and chicken.
• Wooden spoon: For gentle stirring and avoiding scratches.
• Measuring cups and spoons: To keep seasoning and liquids balanced.
• Fork: To shred cooked chicken easily.

Step-by-step to a heartwarming, protein-packed bowl

Step 1: Start by gathering your ingredients and tools. Preheat your pot over medium heat.

Step 2: Season the chicken with salt and pepper, then brown it in the pot until golden, about 5-7 minutes.

Step 3: Add chopped vegetables—carrots, celery, onions—and cook until softened, roughly 10 minutes.

Step 4: Pour in broth, add herbs, and bring to a gentle simmer. Cook until chicken is tender, about 20-25 minutes.

Step 5: Remove the chicken, shred it, and return it to the soup. Adjust seasoning as needed.

Step 6: Let the soup rest for a few minutes before ladling into bowls. Serve hot.

High-Protein Chicken Vegetable Soup

This hearty soup combines tender shredded chicken with colorful vegetables simmered in a savory broth, delivering a comforting yet energizing meal. The dish is built through browning, sautéing, and simmering, resulting in a warm, chunky bowl with vibrant ingredients and rich flavors. Perfect for busy mornings or cozy evenings, it's an adaptable, protein-packed classic.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 boneless, skinless chicken breasts or thighs cut into bite-sized pieces
• 2 carrots peeled and chopped
• 2 stalks celery chopped
• 1 onion diced
• 4 cups chicken broth or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme or ½ teaspoon dried
• 2 tablespoons chopped fresh parsley
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp Chef's Knife
• Wooden spoon
• Measuring cups and spoons
• Fork

Method

 

1. Heat your large heavy-bottomed pot over medium heat, then add olive oil and let it warm until it shimmers.
2. Season the chicken pieces with salt and pepper, then add them to the pot. Sear until golden on all sides, about 5-7 minutes, creating a fragrant, caramelized crust.
3. Add chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and release their aromas, about 10 minutes. The vegetables should look slightly translucent and fragrant.
4. Pour in the chicken broth, then stir in fresh thyme. Bring the mixture to a gentle simmer, watching for bubbling around the edges.
5. Reduce the heat to low, cover the pot, and let it simmer until the chicken is tender and cooked through, about 20-25 minutes. The broth will deepen in flavor and vegetables will soften further.
6. Remove the cooked chicken from the pot and shred it into bite-sized pieces using a fork. Return the shredded chicken to the soup, stirring to combine.
7. Taste the soup and adjust seasoning with salt and pepper as needed. Stir in chopped parsley for a fresh, bright note.
8. Let the soup rest for a couple of minutes, allowing flavors to meld and the temperature to stabilize.
9. Ladle the hot, hearty soup into bowls, showcasing the colorful vegetables and tender chicken pieces, ready to serve.

Cooking checkpoints to trust your instincts

• Soup should be steaming and fragrant, not boiling vigorously.
• Chicken should shred easily with a fork, indicating perfect tenderness.
• Vegetables must be soft but not mushy, with vibrant color.
• Broth should be clear and slightly thickened, not cloudy or watery.

Common pitfalls and how to dodge them

• Undersalted chicken, resulting in bland flavor.? FORGOT to season the chicken before browning? Add salt and pepper during the searing step.
• Too watery or too thick soup.? DUMPED all the broth at once? Add liquids gradually to control consistency.
• Vegetables turning dark and bitter.? OVER-TORCHED vegetables? Reduce heat and cook slowly to avoid burning.
• Clumpy chicken pieces in the soup.? Forgot to shred the chicken? Use two forks for easy, even tearing.

This soup is a straightforward way to pack in protein without sacrificing comfort. It’s flexible—swap vegetables, add grains, or top with herbs for extra flavor. Keep it simple or jazz it up—either way, it’s a bowl of honest nourishment that fuels your day.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.