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- 2 cups cooked shredded chicken breast - 1 cup quinoa, rinsed - 6 cups low-sodium chicken broth - 1 large carrot, diced - 1 celery stalk, diced - 1 cup spinach, chopped - 1 onion, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Juice of 1 lemon This high protein chicken soup packs a punch with its hearty ingredients. The cooked shredded chicken breast serves as the main protein source, keeping you full and satisfied. Quinoa adds even more protein while bringing a nutty flavor and chewy texture. For the base, use low-sodium chicken broth to keep it flavorful but not too salty. The vegetables in this soup are key to its nutrition. I like to use diced carrots and celery for crunch. Spinach adds vibrant color and a wealth of vitamins. Onions and garlic boost the flavor profile. They create a rich, savory foundation for the soup. For seasoning, I use dried thyme and oregano. These herbs bring warmth and depth to the dish. Salt and pepper enhance all the flavors, making the soup irresistible. Lastly, the olive oil adds healthy fats. The squeeze of lemon juice brightens the soup, balancing the flavors perfectly. Each ingredient is chosen for taste and nutrition, making this soup a nourishing choice for any meal. {{ingredient_image_1}} To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 diced onion. Sauté it for about 3-4 minutes until it looks clear. This step brings out the sweet flavor of the onion. Next, add 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook these for another 4-5 minutes. You want the veggies to soften but not lose their crunch. Now, stir in 1 cup of rinsed quinoa, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Mix everything well to coat the quinoa with the oil and veggies. Then, pour in 6 cups of low-sodium chicken broth. Bring this mixture to a boil. Once it boils, lower the heat and let it simmer for about 15 minutes. This will cook the quinoa and blend the flavors. After 15 minutes, add 2 cups of cooked shredded chicken. Let it cook for 5 more minutes, ensuring the chicken is warm. Then, stir in 1 cup of chopped spinach and the juice of 1 lemon. Cook for an additional 2 minutes until the spinach wilts. Finally, season with salt and pepper to taste. Now, your hearty and nutritious high protein chicken soup is ready to serve! To boost the protein in your soup, consider adding beans or lentils. They add texture and nutrients. You can also use rotisserie chicken for quick prep. If you prefer dark meat, chicken thighs work well too. They add rich flavor and more fat. Simmering is key to a great soup. It helps flavors blend well. Keep the heat low after boiling. This gentle heat keeps the chicken tender. Stir occasionally to prevent sticking. For texture, use shredded chicken instead of chunks. This makes every bite enjoyable. Pair this soup with whole grain bread for a complete meal. A side salad also adds great crunch. For garnish, use fresh herbs or a slice of lemon. These touches make the dish look beautiful and bright. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor of your soup. Cook Quinoa Separately: For a fluffier texture, consider cooking the quinoa separately and adding it just before serving. Adjust Seasoning: Always taste and adjust the seasoning at the end of cooking to suit your preference. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days, making meal prep easier. {{image_2}} You can easily make this high protein chicken soup fit your needs. If you want gluten-free options, use gluten-free quinoa. It cooks just like regular quinoa and still adds protein. You can also choose gluten-free broth. For low-carb alternatives, swap quinoa for cauliflower rice. This change cuts carbs and still gives you a nice texture. You can also add more veggies to boost fiber and nutrients. Want to spice things up? You can add a pinch of cayenne pepper or a dash of hot sauce. These will give your soup a nice kick. If you prefer milder flavors, try adding smoked paprika. It adds depth without too much heat. Incorporating different herbs can also change the flavor. Fresh basil or parsley can brighten the soup. You can add them at the end for the best taste. Try using fresh dill for a unique twist, too. If you want to switch out chicken, try turkey or even tofu. Both options add protein and change the flavor. For a fun twist, you can use lentils instead of quinoa. They are hearty and full of nutrients. You can also swap vegetables based on what you like. Peas, green beans, or bell peppers can work well. Just make sure to adjust cooking times if you're using fresh veggies that cook faster. Store your leftover soup in an airtight container. This keeps it fresh and safe. Let the soup cool before sealing. You can keep it in the fridge for up to 4 days. When reheating, use a pot on the stove or a microwave. Heat it until it is steaming hot. Stir it well to warm it evenly. You can freeze this soup if you want to save some for later. Use a freezer-safe container or bag. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. You can also use the microwave to thaw it quickly. Just make sure to stir it well as it warms. In the fridge, your chicken soup stays good for about 4 days. In the freezer, it lasts for up to 3 months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. If it smells off or has mold, throw it away to stay safe. Yes, this chicken soup is great for meal prep. It stores well in the fridge for up to four days. You can also freeze it for up to three months. Just ensure you let it cool before storing. Portion it into containers for easy access. Using raw chicken is not recommended for this recipe. Cooked chicken helps add flavor and saves time. If you want to use raw chicken, you need to adjust cooking times. Cook the raw chicken first, then shred it before adding. Each serving of this soup packs around 30 grams of protein. This comes from the chicken and quinoa. It makes this soup a filling meal for anyone looking to boost their protein intake. To spice up the soup, add red pepper flakes while cooking. Sriracha or hot sauce also works well. You can also toss in diced jalapeños for extra heat. Just remember to start with a small amount and taste as you go. You can customize this soup in many ways. Try adding different vegetables like bell peppers or zucchini. Swap quinoa for brown rice or barley for a different texture. You can also change up the herbs, using fresh basil or cilantro for a new flavor twist. This blog post outlined a simple chicken soup recipe. We discussed key ingredients like chicken, quinoa, and vegetables. I shared step-by-step instructions to ensure success. I also offered tips for enhancing the protein content and variations to suit dietary needs. In closing, this recipe is flexible and full of flavor. Customize it to your taste and enjoy it as a warm meal. Keep it handy for cold days or whenever you need comfort.

High Protein Chicken Soup

A nutritious and hearty chicken soup packed with protein and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups cooked shredded chicken breast
  • 1 cup quinoa, rinsed
  • 6 cups low-sodium chicken broth
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 cup spinach, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 whole juice of lemon

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic, diced carrot, and celery to the pot, cooking for an additional 4-5 minutes until the vegetables start to soften.
  • Stir in the quinoa, dried thyme, and dried oregano, mixing well to coat the grains with the aromatic vegetables.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
  • Add in the shredded chicken and cook for an additional 5 minutes, ensuring the chicken is heated through.
  • Stir in the chopped spinach and lemon juice, cooking for another 2 minutes, until the spinach is wilted.
  • Season the soup with salt and pepper to taste.
  • Serve hot, garnished with a sprinkle of freshly cracked pepper or a slice of lemon on the side for extra zest.

Notes

Feel free to add other vegetables as desired.
Keyword chicken soup, healthy, high protein