Chicken Recipes, High Protein Recipes

Best High Protein Chicken Soup

High protein chicken soup that actually fills you up, with tender chicken, a rich broth, and plenty of real bites in every spoonful. ♡

This is my go to soup when I want comfort food that still feels like it’s doing something for me. The trick is simple: use a mix of chicken and a protein boost that doesn’t taste weird. White beans blend right into the broth and make it creamy without cream. Then you add extra chicken at the end so it stays juicy, not stringy.

It’s cozy, practical, and the leftovers are even better. Let’s make it together.

Ingredients

High Protein Chicken Soup

  • 1 1/2 pounds boneless skinless chicken breast (or a mix of breast and thighs)

  • fine sea salt and freshly ground black pepper

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 carrots, sliced

  • 3 celery stalks, sliced

  • 4 cloves garlic, grated or minced

  • 8 cups chicken broth

  • 1 teaspoon dried thyme (or 2 teaspoons fresh)

  • 1 bay leaf

  • 1 can (15 ounces) cannellini beans, drained and rinsed

  • 1 cup cottage cheese or plain Greek yogurt (optional protein boost, see tips)

  • 2 cups chopped spinach (optional)

  • 1 to 2 tablespoons lemon juice (optional, to finish)

Optional add ins

  • 1 cup cooked rice, small pasta, or diced potatoes

  • fresh parsley or dill, for garnish

Tips

  • Don’t overcook the chicken. Simmer gently and pull it as soon as it’s cooked through.

  • Blend the beans for a thicker broth. This is the easiest way to make soup feel rich and filling.

  • If using Greek yogurt or cottage cheese, temper it. Mix a little hot broth into it first, then stir it in off the heat so it stays smooth.

  • Add greens at the end. They stay bright and don’t get sad.

  • Taste at the end. Soup always needs a final pinch of salt and a squeeze of lemon.

Variations

  • Extra high protein: add an extra half pound of chicken, or stir in more blended beans.

  • Creamy version: go heavier on the blended beans and add Greek yogurt.

  • Spicy version: add red pepper flakes or a spoon of chili oil.

  • Low carb: skip rice or pasta and add more veggies.

  • Cozy noodle soup: add cooked small pasta right before serving.

FAQ

It uses lots of chicken plus blended white beans to thicken the broth naturally. The beans add protein and body without making it feel creamy in a dairy way.

Yes. Skip searing the chicken and add about 3 to 4 cups shredded rotisserie chicken near the end, just long enough to warm through.

The soup was too hot when it was added. Temper it with hot broth first and stir it in after you turn off the heat.

Yes. For slow cooker, cook on low 4 to 6 hours, shred chicken, then stir in blended beans and any yogurt off heat. For Instant Pot, pressure cook 10 minutes, quick release, then finish the same way.

Cool completely, then refrigerate up to 4 days. If you plan to freeze it, add the yogurt or cottage cheese after reheating for the best texture.

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