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High Protein Chicken Noodle Soup with Lemon and Chickpeas

High protein chicken noodle soup is simmered with tender chicken, chickpeas, wide egg noodles, and a bright finish of lemon and parsley. A 6-quart Dutch oven brings the broth and vegetables together for a hearty, comforting soup.
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Prep Time 15 minutes
Cook Time 34 minutes
resting 5 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, sliced
  • 3 celery ribs, sliced
  • 1 tsp kosher salt
  • 3 cloves garlic minced
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 2 lb chicken breasts boneless, skinless
  • 1 bay leaf
  • 1 can (15 oz) chickpeas drained and rinsed
  • 8 oz wide egg noodles
  • 1 lemon large, zested and juiced
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, celery, and salt; cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic, black pepper, and thyme and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, chicken breasts, and bay leaf; bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, until the thickest part of the chicken reaches 165°F.
  4. Transfer the chicken to a plate.
  5. Discard the bay leaf.
  6. Let the chicken rest for 5 minutes before shredding it with two forks.
  7. Bring the broth back to a simmer, add the chickpeas and egg noodles, and cook for 6–8 minutes, or according to the package directions, until the noodles are tender.
  8. Return the shredded chicken to the pot and stir in the lemon zest, lemon juice, and parsley.
  9. Heat for 1–2 minutes, until hot, then taste and adjust the seasoning if needed.

Notes

For the best noodle texture, avoid cooking the noodles beyond tender. Refrigerate leftovers for 3–4 days; freezing is possible, though the noodles may soften. For a gluten-free option, use gluten-free egg noodles.