American · Dinner
Chicken Noodle Soup (High-Protein)
A high-protein version of American chicken noodle soup, built on shredded poached chicken breast and egg noodles simmered in a clear chicken broth with carrot, celery, onion, and garlic. Cannellini beans add extra protein and fibre, finished with fresh parsley and black pepper.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
491Calories
56.3gProtein
10.4gFat
42.4gCarbs
5.4gSugar
6.2gFiber
1288mgSodium
149mgChol
2.4gSat Fat
892mgPotassium
132mgCalcium
2.8mgIron
0.3mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the carrot, celery, and onion, mince the garlic, drain the beans, and chop the parsley, keeping everything beside the pot.
2
Sweat
Heat the olive oil in a pot over medium heat and cook the carrot, celery, onion, and garlic 6 minutes until translucent and softened.
3
Poach
Pour in the chicken stock, bring to a gentle simmer, add the whole chicken breast, and poach over low heat 15 minutes until opaque throughout.
4
Simmer
Lift out the chicken and shred with two forks, then add the egg noodles and cannellini beans and simmer over medium heat 7 minutes until tender.
5
Plate
Return the shredded chicken, season with salt and black pepper, warm through, then ladle into a bowl and scatter the parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 3 1/2 oz100g egg noodles, dry
- 22 small carrot (120g)
- 22 celery stalk (100g)
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 5.2 oz150g canned cannellini beans, drained
- 5 cups1200ml low-sodium chicken stock
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
