This high protein chicken soup started as a way to make use of leftover roast chicken, but it’s become a weekly ritual. It’s about the honest, unpretentious flavors that stick to your ribs without fuss. Plus, it’s a sneaky way to get more greens and protein into a busy day.

Why I Keep Coming Back to This Soup

It’s honest, hearty, and adaptable. When I need something nourishing with a punch of protein, this soup is always my first pick. It reminds me that good food doesn’t need to be complicated, just thoughtful.

What’s in the Pot? Ingredient Breakdown

• Chicken breasts and thighs: High-protein, flavorful, and tender when cooked gently. Use leftover roast or fresh.
• Carrots and celery: Staples for sweetness and crunch, bringing color and freshness.
• Fresh herbs (parsley, thyme): Brightens the broth with herbal notes—use fresh for best flavor.
• Lemon juice: Adds a zing that cuts through richness—zest if you want more punch.
• Salt and pepper: Essential for balancing flavors, don’t skimp.
• Garlic and onion: Base aromatics that deepen the broth’s complexity.
• Optional hot sauce or chili flakes: For a spicy kick that awakens tired taste buds.

Tools of the Trade for a Good Broth

• Large stockpot: To hold all ingredients and simmer everything evenly.
• Fine mesh strainer: To clarify the broth and remove any chicken bones or herbs.
• Forks: For shredding cooked chicken.
• Knife and chopping board: Chopping vegetables and herbs.
• Ladle: Serving the hot soup.

Step-by-step Guide to Crafting Your Protein-Packed Broth

Step 1: Start by gathering your ingredients: chicken breasts, bone-in thighs, fresh herbs, and a handful of sturdy vegetables.

Step 2: In a large pot, bring water to a gentle boil—about 90°C (194°F)—and add the chicken pieces. Skim off any foam to keep the broth clear.

Step 3: Reduce heat to a gentle simmer, around 85°C (185°F). Cook the chicken until it’s just cooked through, about 30 minutes.

Step 4: Remove the chicken, let it rest for 5 minutes, then shred it with two forks. Return it to the broth.

Step 5: Add chopped vegetables—carrots, celery, and a splash of lemon juice—to the broth. Simmer until veggies are tender, about 10 minutes.

Step 6: Taste and adjust salt, pepper, and herbs. Serve hot, garnished with fresh parsley.

High-Protein Chicken Soup

This hearty chicken soup uses leftover roast chicken, fresh vegetables, and herbs to create a nourishing broth packed with protein. It’s cooked gently to keep the chicken tender and the vegetables crisp-tender, resulting in a clear, flavorful soup with bright herbal notes and a comforting texture. Perfect for a quick, filling meal that sneaks in greens and protein with minimal fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken breasts and thighs preferably cooked or leftover roast
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 1 small onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh herbs parsley and thyme, chopped
• 1 tablespoon lemon juice freshly squeezed
• to taste salt and pepper
• optional dash hot sauce or chili flakes for a spicy kick

Equipment

• Large stockpot
• Fine-mesh strainer
• Forks
• Knife and chopping board
• Ladle

Method

 

1. Place your chicken pieces into a large stockpot and cover with water. Bring to a gentle simmer and cook until the chicken is just cooked through, about 30 minutes. Skim off any foam that rises to the surface to keep the broth clear.
2. Remove the chicken from the broth and let it rest for a few minutes. Then, shred it with two forks into bite-sized pieces, setting aside.
3. Strain the broth through a fine mesh strainer to remove any bones, herbs, or impurities. Return the clear broth to the pot and bring it to a gentle simmer.
4. Add the chopped carrots, celery, and diced onion to the simmering broth. Cook until the vegetables are tender and slightly translucent, about 10 minutes.
5. Stir in the minced garlic and fresh herbs, letting their aroma fill the kitchen as the garlic softens, about 1-2 minutes.
6. Return the shredded chicken to the pot, stirring to combine. Add lemon juice, then season with salt and pepper to taste.
7. If you like some heat, stir in a dash of hot sauce or chili flakes, then let it simmer for another 2-3 minutes to meld the flavors.
8. Give the soup a final taste and adjust seasoning if needed. Ladle the hot, clear broth into bowls, making sure each serving has plenty of vegetables and tender chicken.
9. Garnish with extra herbs or a squeeze of lemon for a fresh finish. Serve immediately and enjoy this nourishing, protein-packed chicken soup.

Cooking Checkpoints to Keep You on Track

• Broth should be clear, not cloudy. Skim foam early.
• Chicken should shred easily, not be dry or rubbery.
• Vegetables should be tender but not mushy—test with a fork.
• Soup should taste balanced—savory, bright, with a hint of lemon.

Common Pitfalls and How to Dodge Them

• Not skimming foam during initial boil.? IF THE BROTH IS TOO CLOUDY, SKIM MORE EARLY.
• Overcooking at high heat.? IF THE CHICKEN IS TOUGH, LOWER THE HEAT AND COOK SLOWLY.
• Adding all ingredients at once.? IF VEGETABLES ARE MUSHY, ADD THEM LATER.
• Skipping acid for brightness.? IF SOUP TASTES FLAT, ADD A SPLASH OF LEMON OR VINEGAR.

This soup isn’t just fuel; it’s a reminder that simple ingredients, cooked with patience, become something nourishing and comforting. Personalize it with your favorite herbs or a dash of hot sauce. There’s always room for a little tweak, a little extra love in every bowl.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.