Home/Blog/Homemade Chicken Soup: High-Protein and High-Nutrient

Homemade Chicken Soup: High-Protein and High-Nutrient

By Holly Darnell, RD

December 6, 2024

When the weather gets cold and you can feel your immune system getting a good test, it’s time to make up a nourishing chicken soup. The best version will warm you up on the inside and out while also filling you with nutrition.

This chicken soup fits the bill in so many ways. No. 1, it’s very high in protein (42 grams of protein per serving) so it’ll satiate as well as help your muscles. Secondly, it’s loaded with nutrients, including over 20 percent Daily Value of over 15 vitamins and minerals.

Lastly, this chicken soup is easy to put together and absolutely delicious. Don’t skip out on the herbs and spices listed, as they complete the flavor profile that you’ll adore.

Ingredients

• Bone Broth Protein Chicken Soup: This powder is a nutritional powerhouse with all the benefits of an ancient superfood, and it’s also very high in protein.

• Chicken breast: Speaking of high in protein, chicken breast is one of the top high-protein foods. After cooking it in a Dutch oven, you’ll shred it. Haven’t done that before? No worries, it’s easy!

• Vegetables: Onions, garlic, celery, parsnips, carrots and leeks help create a classic chicken soup flavor. Don’t like parsnips? Substitute potatoes or turnips.

• Spices: Ginger, turmeric, sea salt and black pepper add antioxidants and sublime flavor. I recommend fresh ginger.

• Fresh herbs: Get fresh thyme and rosemary to make this dish sing.

• Healthy fats: Extra virgin olive oil and coconut cream provide some performance fats for this energy-boosting chicken soup.

How to make chicken soup

Prep the veggies. Dice the onion. Mince the garlic. Slice the celery. Peel and slice the parsnips and carrots. Half, slice and rinse the leek. Grate the ginger.

Start your own “mirepoix.” In a large Dutch oven or pot, turn the burner to medium-high heat and add some olive oil and the onion, garlic, celery, parsnips, carrots, leek and ginger. Cook for a few minutes, stirring frequently.

Add the spices. Toss in the garlic, turmeric, salt and pepper and stir for another minute.

Add in the protein and herbs. Place the chicken breast, fresh rosemary and thyme, and the Bone Broth Protein Chicken Soup (pre-mix the powder with water). Bring to a boil on high heat then reduce the heat to low and cover the pot. Allow to simmer for 15 minutes or until the chicken is fully cooked throughout.

Shred the chicken. Using a slotted spoon or tongs, remove the chicken and place on a cutting board. Shred the chicken with two forks and place back into the pot. Allow to simmer for an additional 5 minutes.

Add the coconut cream. To complete the dish, add the coconut cream and simmer for an additional 10 minutes. Stir occasionally.

Ready to serve. Ladle into bowls and serve by itself or with a hunk of crusty bread. Going low-carb? Have a side salad. If storing, transfer into a storage container. Allow it to cool before placing it in the refrigerator or freezer.

Frequently asked questions

Why is a high-protein version of chicken soup so helpful?

Research shows that people who eat moderate to high amounts of protein on a regular basis experience many benefits, such as normal muscle growth and repair, as well as preservation of lean mass during weight loss. It can also assist healthy weight management, including helping to reduce hunger pangs and food cravings.

Such a high-protein dish also increases thermogenesis (energy expenditure from digesting foods that supports a healthy metabolism) and promotes healthy blood sugar levels (already in the normal range).

Can dry herbs and spices be substituted for the fresh ones?

While fresh ginger, rosemary and thyme will boost the flavor of this soup, you can also use the dried version of each. Just be sure to use less quantity, such as less than half a teaspoon of each.

I don’t care for parsnips. What are good substitutes?

The most nutritious substitutes would be sweet potato, turnips and winter squash. You may also like to add some zucchini and kale for additional nutrients.

How to store?

Soup can be stored in a covered container and refrigerated for up to 4 days. It can also be frozen for up to 3 months.

More healthy soup recipes

• Miso soup

• French onion soup

• Acorn squash soup

• Cream of broccoli soup

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.