American · Dinner
Chicken Noodle Soup (High-Protein)
A high-protein American chicken noodle soup built on shredded chicken breast simmered in seasoned stock with carrot, celery and onion. Egg noodles and white beans add body while a poached egg finishes the bowl. Bright with parsley, black pepper and a squeeze of lemon.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
606Calories
66.3gProtein
18.2gFat
41.9gCarbs
6.7gSugar
8gFiber
760mgSodium
360mgChol
3.9gSat Fat
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion, slice the carrot and celery, mince the garlic and pat the chicken breast dry on a board.
2
Sweat
Warm the olive oil in a pot over medium heat and cook the onion, carrot, celery and garlic 6 minutes until translucent and softened.
3
Simmer
Pour in the chicken stock, add the whole chicken breast and simmer over medium-low heat 15 minutes until the chicken is firm with no pink centre.
4
Simmer
Shred the chicken with forks, return it with cannellini beans, egg noodles and egg cracked into the broth, then simmer over medium heat 8 minutes until noodles tender.
5
Plate
Stir in parsley, season with salt and black pepper, ladle into a bowl, top with the egg and squeeze over lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 3 1/2 cups840ml low-sodium chicken stock
- 22 medium carrot (120g)
- 22 celery stalk (80g)
- 11 onion (140g)
- 2 clove2 clove garlic
- 2.8 oz80g egg noodles, dry
- 7 oz200g canned cannellini beans, drained
- 22 large eggs (50g)
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp olive oil
- 11 lemon (60g), for squeezing
- salt and black pepper to taste
