High Protein Soup

There’s something magical about a steaming bowl of high protein soup that can transport you back to your grandmother’s cozy kitchen. The aroma wafts through the air, wrapping around you like a warm hug on a chilly day. Imagine spoonfuls of rich broth infused with vibrant veggies and hearty proteins, each bite bursting with flavors that dance on your taste buds. protein-packed turkey soup Whether it’s a rainy afternoon or a Sunday family gathering, this high protein soup is perfect for nourishing both body and soul.

this recipe

Now, picture this: you’re nestled on the couch, wrapped in your favorite blanket, ready to dive into a bowl of this liquid gold. The comforting warmth hits you just right as the first spoonful glides down your throat. Memories flood in—those chilly nights spent huddled around the table with loved ones, laughter echoing as stories unfold over clinking bowls. This is more than just soup; it’s an experience waiting to be savored.

I prepared this soup for my family last winter during one of those epic snowstorms where we were all snowed in together. The smiles and compliments were endless, making it a memorable meal.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chicken Breast: I typically use about 1 pound of boneless chicken breasts for that extra protein punch. For more inspiration, check out this chicken sausages recipe recipe.
• Vegetable Broth: Opt for low-sodium vegetable broth for better control over flavor without overwhelming saltiness.
• Carrots: Fresh, crunchy carrots add sweetness and color; choose bright orange ones for the best flavor.
• Celery: Crisp celery brings texture and freshness; make sure they are firm and bright green.
• Onion: A medium-sized onion works perfectly; sauté until translucent to enhance its sweetness.
• Garlic: Fresh garlic cloves add aromatic depth; crush them right before adding for maximum flavor.
• Dried Herbs (Thyme & Oregano): These herbs elevate the soup’s flavor profile; feel free to experiment with your favorites.
• Black Beans: Canned black beans boost protein content; rinse them well before adding to avoid excess sodium.
• Frozen Spinach or Kale: Toss in leafy greens for added nutrients; they’re often cheaper frozen and just as nutritious.
• Lemon Juice: A splash of fresh lemon juice brightens the flavors; use freshly squeezed when possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté Your Veggies: Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, add diced onions and cook until translucent, releasing their sweet aroma.

Add the Chicken: Toss in your chicken breasts whole into the pot. savory turkey meatball sliders Sear them briefly until golden brown on both sides—this step locks in those savory juices.

Pour in Broth: Carefully add 6 cups of vegetable broth while scraping up any tasty bits stuck at the bottom. Bring it to a gentle simmer so those flavors meld beautifully.

Add Remaining Ingredients: Stir in chopped carrots, celery, minced garlic, dried herbs, black beans, and frozen spinach or kale. Let everything bubble away for about 20 minutes until veggies are tender.

Add Finishing Touches: Remove chicken breasts from the pot once cooked through (about 15-20 minutes). Shred them using two forks before returning them to the pot along with lemon juice.

Now you’ve got yourself an incredible high protein soup!

Serve it hot with crusty bread on the side or atop some cooked quinoa if you’re feeling fancy! Enjoy every spoonful knowing you’re nourishing your body while reminiscing about those cozy moments spent around the dinner table!

Perfecting the Cooking Process

Start by sautéing aromatics like onions and garlic to build flavor. Then, add your protein-rich ingredients, followed by broth and veggies for a perfectly balanced soup.

Add Your Touch

Feel free to swap proteins or toss in seasonal vegetables to keep things fresh. Experiment with spices like cumin or turmeric for an exciting twist that suits your taste.

Storing & Reheating

Store your high protein soup in airtight containers in the fridge for up to five days. Reheat on the stove over medium heat until warmed through for best results.

Cooking this high protein soup reminds me of that one chilly winter evening when my friends gathered around my kitchen table, singing praises over their bowls while I pretended I was a culinary genius. refreshing citrus salad. For more inspiration, check out this fresh herbed tuna salad recipe.

FAQ

What proteins work best in high protein soup?

Chicken, lentils, beans, or tofu provide excellent protein options for your soup.

Can I make this soup vegetarian?

Absolutely! Just replace meat with legumes and vegetable broth for a hearty vegetarian option. hearty butternut stew.

How can I thicken my high protein soup?

Consider adding pureed beans or a cornstarch slurry to achieve desired thickness without extra calories.

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Hearty High Protein Soup

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• Author: Liza Hammilton
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm your soul with this comforting high protein soup, featuring tender chicken, vibrant vegetables, and aromatic herbs. Perfect for chilly days or family gatherings, this nourishing dish is a delightful blend of flavors that will transport you back to cozy kitchen moments. Easily customizable and quick to prepare, it’s a fulfilling meal that satisfies both body and heart.

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Ingredients

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• 1 lb boneless chicken breast
• 6 cups low-sodium vegetable broth
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups frozen spinach or kale
• Juice of 1 lemon

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Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté until translucent.
2. Add whole chicken breasts to the pot and sear until golden brown on both sides.
3. Pour in vegetable broth, scraping any bits from the bottom of the pot. Bring to a gentle simmer.
4. Stir in chopped carrots, celery, minced garlic, thyme, oregano, black beans, and frozen greens. Simmer for about 20 minutes until veggies are tender.
5. Remove cooked chicken breasts from the pot and shred them using two forks; return shredded chicken to the soup along with lemon juice.
6. Serve hot with crusty bread or cooked quinoa.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 300g)
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg