Description
A filling, protein-rich chicken and vegetable soup perfect for meal prep and weeknight dinners.
Ingredients
Scale
- 3 boneless, skinless chicken thighs (about 3 cups shredded)
- 1 ½ cup canned chickpeas, rinsed and drained
- 4 cups water
- 1 tsp salt + more to taste
- 1 onion, thinly chopped
- 1 red bell pepper, shredded
- 2 carrots shredded
- 2 small potatoes, shredded
- 1 tbsp dried mint
- ¼ cup noodles
Instructions
- Place the chicken thighs in a pot and cover with 4 cups of water. Boil for 5 minutes, then discard the water.
- Add fresh water to cover the chicken, then add salt, dried mint, chickpeas, and shredded potatoes. Simmer for 20 minutes or until the chicken is cooked through.
- While the chicken simmers, wash, peel, and prepare the remaining vegetables. Shred the bell pepper and carrot using a grater or food processor.
- Remove the cooked chicken from the pot, shred it using a fork, and return the shredded chicken to the soup.
- Add the shredded carrot, shredded bell pepper, and noodles to the pot. Continue to cook for 10-15 more minutes.
- Taste the soup and add more salt or water if needed. Turn off the heat.
- Serve the soup immediately or store it refrigerated in an airtight container for up to 3-4 days.
Notes
- Shredding the carrots and bell pepper finely helps them cook quickly and blend into the soup texture.
- For a richer flavor base, you can sauté the chopped onion in a little oil before adding the initial water and simmering the chicken.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 38
- Cholesterol: 110
Keywords: high protein chicken soup, chicken vegetable soup healthy, protein packed soup, meal prep chicken soup, nutritious chicken soup, weeknight dinner, easy lunch