This easy high-protein chicken soup is my gift to all you busy people who can’t stand chopping veggies! It’s perfect for busy weeknights when you need something filling and nutritious in a hurry. It also stores and reheats well for a quick healthy lunch!
My original mission was to make a soup that’s delicious but ACTUALLY quick and easy — a.k.a. doesn’t require chopping veggies! Confession: I loathe and am terrible at chopping veggies. And let’s be honest, if dinner is coming up quick and your 1-year-old is crying at you the whole time you’re making it (my exact situation while creating this recipe), you don’t have the time or patience to painstakingly cut vegetables for 20 minutes (or more) anyway! So whip this up and savor every bite of this tender, nourishing, flavorful soup.
Why you’ll love this recipe:
- High-protein
- Quick and easy
- Family-friendly
- Simple ingredients
- Low-carb option
If you’re looking for more high-protein family-friendly recipes, try my Lazy Crockpot Roast!
For more easy, high-protein meals, check out some of my favorites here.
Disclaimer: This post contains affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend products I use and love!
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Ingredients
1 tbsp butter or oil
10 oz diced mirepoix mix (fresh is best, but frozen is still delicious!)*
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
4 cups chicken broth (I used lemon herb bone broth and it was amazing)
4 boneless skinless chicken thighs
2 sprigs fresh herb of choice (I used oregano)
2 sprigs another fresh herb of choice (I used rosemary)
1 dried bay leaf
Cooked noodles of choice (optional)
Optional splash of lemon juice
Directions
- Heat butter/oil over medium heat. Add mirepoix mix and sauté for about 5 minutes.
- Then add salt, pepper, and garlic powder. Stir well.
- Add broth, fresh herbs, bay leaf, and chicken.
- Bring to boil, then cover and turn heat to low. Simmer about 15 minutes or until chicken reaches at least 165 F.
- Remove chicken and cut or shred into bite-sized pieces. Return to pot.
- Remove large sprigs and bay leaf. Add cooked noodles if using. Finish with lemon juice if desired.
*Your local grocery store should carry this. Look for it in the produce section with the other pre-cut vegetables. Other pre-cut veggies will work as well, such as fresh diced onions and fresh carrot chips. If you go this route, I suggest cutting the carrot chips in half or quarters. Just make sure the veggies are fork-tender before you turn off the heat!
Frequently Asked Questions
Q: What other fresh herbs are good for this soup?
A: In my opinion, there aren’t many fresh herbs that would taste weird in this soup (for example, I wouldn’t use mint or cilantro). But thyme, parsley, dill, sage, and tarragon are all great options in addition to rosemary and oregano, which I usually use. The rosemary does leave behind some coarse leaves, but I just remove what I can after cooking and pick out any stray bits as I eat. The flavor is so nice that it’s worth it to me, but to each their own!
Q: Can I use other cuts of chicken for this recipe?
A: You absolutely can! Tenderloins or breasts will also work great; I just prefer the juiciness of chicken thighs. They are also more forgiving, as they don’t dry out as easily.
Q: What is mirepoix mix?
A: It is a pre-chopped mixture of onions, celery, and carrots. It creates delicious flavor in this recipe and is a classic flavor base in French cuisine.
