High Protein Chicken Noodle Soup

Name: High Protein Chicken Noodle Soup
Yield: 10 Servings
Ingredients: Chicken Breast: 2 lbs; Chicken Bone Broth: 10 cups; Yellow Onions: 1 whole; diced; Carrot: 4 medium; diced; Celery Rib: 4; diced; Garlic Clove: 3; minced; Black Pepper: 1.5 tsp; Sea Salt: 1 tsp; Lemon Juice: 1 tbsp; Thyme: 1/4 tsp; Bay Leaf: 2 leaves; Egg Noodles: 8 oz; Parsley: to garnish

Features:

Serves 10
Medium

Ingredients

2 lbs Chicken Breast
10 cups Chicken Bone Broth
1 whole; diced Yellow Onions
4 medium; diced Carrot
4; diced Celery Rib
3; minced Garlic Clove
1.5 tsp Black Pepper
1 tsp Sea Salt
1 tbsp Lemon Juice
1/4 tsp Thyme
2 leaves Bay Leaf
8 oz Egg Noodles
to garnish Parsley

Directions

Everyone loves a good chicken noodle soup. It is a hearty, comforting meal that takes you back to a simpler time. So we’ve taken a classic chicken noodle soup recipe, which is already high in protein thanks to the chicken source, and used a few of our favorite chef tricks to help increase the protein count even further.

This high protein chicken noodle soup is great for athletes, bodybuilders, meal preppers, or anyone who just wants a delicious and nutritious meal. It keeps well, freezes well, and is an excellent way to prepare bulk high protein meals ahead of time.

BULKING TIPS

If you are bulking and want to increase your calories, you can do this pretty easily by substituting lean chicken breast with a fattier cut of chicken, like chicken thighs and legs. It also goes great with a nice hearty bread.

Cutting TIPS

It’s tough to remove calories from this dish as it’s so simple and low calorie already. It’s basically chicken cooked in chicken broth with various seasonings. You could possibly remove the noodles/carbs from this dish to help make it low carb, leaving you a delicious keto-friendly broth full of nutritious chicken and vegetables.

Steps

1 Done 1 minute, 30 seconds	Sear Chicken Turn your cast iron skillet on high and get it smoking hot. Add canola oil and give your chicken breast a sear on all sides. Note: We aren't going to cook the breast thoroughly here, we just want to build flavor with our sear. So with that in mind, do a sear all over the breast to your liking.
2 Done 5 minutes, maybe longer	Remove Chicken, Start vegetables Remove the chicken breast from the cast iron, and while it's still hot, add your diced carrots, onion and celery. These should cook quick, so be on stand by to stir. The last 30 seconds before we add the broth in the next step, add your chopped garlic. We don't want these to burn, just to do a nice quick sweat to help release some of those sugars.
3 Done	Add Bone Broth Add chicken bone broth and dried thyme. Use chicken bone broth as a deglazing liquid for the chicken breast and for the vegetables that caramelized to your pan for an amazing flavor.
4 Done	Add Bay Leaves; Begin Simmering Add your Bay Leaves, and begin simmering your chicken bone broth and vegetable mixture. You don't want a boil, but you do want nice steam. Do this for 15 or 20 minutes as you prepare your egg noodles.
5 Done	Cook your Egg Noodles; Drain Cook your Egg Noodles according to package instructions. Drain well.
6 Done	Combine Everything Add lemon juice, black pepper, drained egg noodles to your chicken bone broth and vegetable mixture. Do a final taste for salt and black pepper. Note: Discard your bay leaves if you can.
7 Done	Serve Enjoy!