Hearty Chicken Noodle Soup

  • Protein & Dairy

    • 4 lbs boneless, skinless chicken breasts (or thighs)

    • 8 cups chicken broth (low-sodium preferred)

    Vegetables

    • 2 medium onions

    • 4 large carrots

    • 4 celery stalks

    • 4 cloves garlic

    Pantry Staples & Seasonings

    • 12 oz egg noodles (or a high-protein pasta alternative)

    • 1 tbsp olive oil

    • 1 tsp dried thyme

    • 1 tsp dried oregano

    • 1 tsp dried parsley

    • 1 bay leaf

    • Salt & pepper (to taste)

  • Step 1: Cook the Chicken

    1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.

    2. Season 4 lbs chicken breasts with salt and pepper, then sear for 3-4 minutes per side until lightly browned.

    3. Add 8 cups chicken broth, along with 1 bay leaf, and bring to a boil.

    4. Reduce heat to low, cover, and let the chicken simmer for 20-25 minutes, or until fully cooked (165°F internal temp).

    5. Remove chicken, shred with two forks, and set aside.

    Step 2: Prepare the Vegetables

    1. In the same pot, add diced onions, carrots, and celery. Sauté for 5 minutes until softened.

    2. Add 4 minced garlic cloves and cook for another 30 seconds.

    Step 3: Build the Soup

    1. Add thyme, oregano, and parsley, and stir to combine.

    2. Return shredded chicken to the pot.

    3. Bring the soup to a simmer and let cook for 10 minutes to blend flavors.

    Step 4: Cook the Noodles

    1. Add 12 oz egg noodles and cook for 6-8 minutes (or according to package instructions) until tender.

    Step 5: Final Touches

    1. Taste and adjust seasoning with salt and pepper.

    2. Remove the bay leaf before serving.

  • Nutrition Breakdown (Per Serving)

    • Protein: ~45g

    • Calories: ~450-500

    • Carbs: ~40-45g

    • Fat: ~10-12g