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High-Protein Chicken Noodle Soup for Athlete Recovery and Muscle Repair.

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High Protein Chicken Noodle Soup (Athlete Recovery Soup)

Prep: 10 minutes
Cook: 25 minutes
Yield: 6 servings
A cozy, high-protein chicken noodle soup made with shredded chicken, vegetables, noodles, and a creamy Greek yogurt & egg finish for the ultimate recovery meal.
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Ingredients
 

Soup

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 cups egg noodles
  • 1 tsp salt, adjust to taste
  • ½ tsp black pepper
  • 1 tsp poultry seasoning
  • 1 bay leaf
  • 1 tablespoon chicken bouillon powderJ
  • juice of ½ lemonFresh
  • 2 tbsp chopped parsley, optional for serving

Protein Boost Finish

  • 1 cup plain Greek yogurt
  • 2 eggs
  • Juice of ½ lemon

Equipment

Instructions
 

  • Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds.
  • Pour in chicken broth and bring to a gentle boil.
  • Add shredded chicken, egg noodles, salt, pepper, and seasoning. Reduce heat and simmer 8–10 minutes until noodles are tender.
  • In a bowl, whisk together Greek yogurt, eggs, and lemon juice until smooth.
  • Slowly ladle about 1 cup of hot broth into the yogurt mixture while whisking to temper it.
  • Slowly stir the tempered mixture back into the soup pot. Keep heat low and do not boil to prevent curdling.
  • Simmer gently 2–3 minutes until soup thickens slightly.
  • Taste and adjust seasoning. Stir in parsley if using and serve warm.

Notes

• Rotisserie chicken makes this recipe fast and easy on busy weeknights.
• For meal prep, cook noodles separately and add when serving so leftovers don’t get too thick.
• Keep heat low after adding the yogurt and egg mixture to prevent curdling. Do not boil.
• Add extra broth when reheating leftovers, as noodles absorb liquid overnight.
• Great recovery meal after practices, tournaments, or when kids feel run down or sick.
• Easily add extra veggies like spinach or zucchini for more nutrients.
Author: Kaylen Carrera
Course: dinner, Soup
Cuisine: American
Serving: 6g, Calories: 231kcal, Carbohydrates: 18g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 108mg, Sodium: 1645mg, Potassium: 411mg, Fiber: 2g, Sugar: 5g, Vitamin A: 5338IU, Vitamin C: 5mg, Calcium: 94mg, Iron: 2mg
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