Easy High Protein Soup Recipe with Chicken and Veggies 5.

Easy High Protein Soup Recipe with Chicken and Veggies is a cozy, nourishing one-pot meal. I’m a chef who runs Meal Prep Ideas, a blog about practical, high-protein meals that save time and stretch your groceries. This recipe features tender chicken, potatoes, carrots, peas, and aromatics simmering in halal gluten-free broth. Milk finishes it for a silky texture. It shines on weeknights after workouts and as a satisfying lunch. It’s freezer-friendly and adaptable for dairy-free diets. This recipe is perfect for busy moms, professionals, and anyone craving big flavor. Join me as we build nutrition and comfort in one simmering pot.

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Easy High Protein Soup Recipe with Chicken and Veggies — What makes it special

Easy High Protein Soup Recipe with Chicken and Veggies is the hug I reach for on busy days. I love a one-pot dinner that nourishes without chaos. This cozy soup gives me protein, veggies, and comfort in less time than it takes to check my email.

The magic is in the one-pot method. Everything cooks together in halal gluten-free broth, letting the flavors mingle while keeping the protein punch intact. It’s easy to adapt for dairy-friendly or dairy-free eaters by swapping milk for a plant-based option.

And yes, it’s freezer-friendly. I often make a big batch on Sunday, portion it, and reheat after a long day. It travels well to work lunches too, keeping you fueled without the heaviness.

Ingredients for Easy High Protein Soup Recipe with Chicken and Veggies

These ingredients power the Easy High Protein Soup Recipe with Chicken and Veggies. I keep this lineup handy for quick, nourishing meals that feel like a hug after a long day.

• 2 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup diced potatoes
• 4 cups halal, gluten-free chicken broth
• 1 cup milk or unsweetened almond milk
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/2 tsp black pepper
• 1/2 tsp salt, adjust to taste
• 2 tbsp cornstarch mixed with 2 tbsp water

Here’s the quick gist of each ingredient: chicken provides protein; potatoes and peas add substance; onion and garlic build a warm base; halal gluten-free broth keeps it comforting and inclusive. Milk or a dairy-free option adds silkiness; cornstarch thickens at the end for a cozy mouthfeel. If dairy-free, swap milk for almond milk—the soup stays bright and light.

Exact quantities are listed above and are available for printing at the bottom of the article.

Substitutions and tips:

• Halal gluten-free broth: use halal-certified stock if halal broth isn’t available; check that it’s labeled gluten-free.
• Dairy-free option: use unsweetened almond milk or oat milk; the flavor stays comforting, with a lighter finish.
• Protein swap: choose thighs for juicier texture; breasts for leaner meals.
• Vegetable swaps: add corn, green beans, or mushrooms to switch up texture and color.

Here’s how I make this Easy High Protein Soup Recipe with Chicken and Veggies. I rely on one pot, halal gluten-free broth, and a silky finish from milk. It’s my reliable weeknight hero, especially after workouts or long days.

Prep and brown the chicken

First, pat the chicken dry and season with a pinch of salt. Heat olive oil in a large pot over medium heat. Then, brown the chicken on each side until golden, then rest briefly.

Sauté aromatics and vegetables

Next, add onion, carrot, and celery; cook until they soften. Stir in garlic for 30 seconds, until fragrant. I like to let the aromatics mingle and bloom.

Simmer with potatoes and halal broth

Add diced potatoes, halal gluten-free broth, thyme, parsley, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Simmer for 20–25 minutes until the chicken is cooked through.

Shred the chicken and return to the pot

Remove chicken and shred with two forks. Next, return the shredded meat to the pot. This step restores the protein punch and texture.

Finish with peas, milk, and thickening

Stir in peas and milk for color and silk. Finally, whisk in cornstarch slurry and simmer 3–5 minutes. If dairy-free, keep dairy swaps simple and light.

Taste, adjust, and serve

Taste and tweak salt, pepper, or thyme as needed. Spoon into bowls and enjoy right away. Later, leftovers reheat gently and taste even better.

Tips for Success with Easy High Protein Soup Recipe with Chicken and Veggies

• Prep ingredients ahead: dice carrots, onions, and celery while coffee brews; having everything ready speeds up.
• Brown the chicken in batches; don’t crowd the pot for juicier flavor.
• Use halal gluten-free broth as the base; taste and adjust salt at the end.
• Dairy-free option: milk or unsweetened plant milk works; keep everything bright.
• Thicken at the end with a gentle cornstarch slurry; whisk to avoid lumps.
• Reheat leftovers gently and enjoy soon after; this keeps texture nicely intact, even after.

Essential Equipment Needed for Easy High Protein Soup Recipe with Chicken and Veggies

• Large stockpot or Dutch oven (6–8 quarts) to simmer in one pot.
• Wooden spoon or heatproof spatula for stirring.
• Sharp chef’s knife and cutting board for prep.
• Measuring cups and spoons for accuracy.
• Slotted spoon and whisk for serving and finishing.
• Optional immersion blender for a thicker finish.

Variations for Easy High Protein Soup Recipe with Chicken and Veggies

• Dairy-free or dairy-light: swap milk for unsweetened almond milk; finish with a splash of olive oil.
• Add cooked quinoa or white beans for extra protein and fiber.
• Switch veggies like corn, green beans, mushrooms, or leafy greens for color and texture.
• Give it global flair with cumin, paprika, or curry powder.
• For a heartier bowl, add gluten-free pasta or rice noodles near end.
• Make-ahead: cook chicken and vegetables in advance, then reheat with broth and milk.
• Trim salt when using salted broth or add salt at the very end.

Why You’ll Love This Easy High Protein Soup Recipe with Chicken and Veggies

This Easy High Protein Soup Recipe with Chicken and Veggies is the hug I reach for after a long day. I love the one-pot simplicity that leaves the stove clean and my calendar a little lighter. Protein, veggies, and comforting flavor come together fast, so I can breathe.

It’s adaptable for dairy-free eaters. Halal broth keeps it inclusive and comforting. Weeknights feel calmer when dinner practically makes itself.

Serving Suggestions for Easy High Protein Soup Recipe with Chicken and Veggies

Easy High Protein Soup Recipe with Chicken and Veggies shines when you finish each bowl with a drizzle of olive oil and a squeeze lemon, plus crusty gluten-free bread on the side for dipping.

• Serve with a bright side salad.
• Pair with lemon water.
• Top bowls with fresh herbs.

Meal Prep and Freezer Tips for Easy High Protein Soup Recipe with Chicken and Veggies

I love this soup for weeknight prep. I rely on Easy High Protein Soup Recipe with Chicken and Veggies for weeknights. One-pot meals save cleanup and give time back to family.

Here’s how I prep and store it for best results.

• Freeze the soup in single-serving containers for fast lunches.
• Label with date and freeze for up to 2–3 months.
• Reheat gently on stove or microwave, stirring often.
• Add a splash of milk or broth if texture thickens after thawing.
• Store in freezer-safe containers to prevent freezer burn.
• Make-ahead tip: cook chicken and vegetables, then combine with broth when reheating.

This method saves time, reduces waste, and keeps protein front and center. It’s my go-to strategy when the calendar fills up. I freeze portions for stress-free lunches.

Let leftovers cool, then refrigerate within 1–2 hours. For longer storage, freeze in airtight bags flat. Thaw overnight in the fridge and reheat slowly.

FAQs for Easy High Protein Soup Recipe with Chicken and Veggies

Can this soup be dairy-free or vegan?

Yes, this Easy High Protein Soup Recipe with Chicken and Veggies can be dairy-free by swapping milk for unsweetened almond milk or oat milk.
The base stays cozy and creamy, but without dairy it’s lighter, yet still protein-packed.
Keep the chicken for protein and use halal gluten-free broth for full flavor—note that it won’t be vegan because of the chicken, but it can stay dairy-free and comforting.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in this recipe.
They stay juicy and forgiving if you brown them a touch longer.
If you swap thighs for breasts, you’ll still get great protein and flavor, but thighs give a richer texture.

How long does leftovers keep and how should I reheat?

Leftovers keep well in the fridge for about 3–4 days.
Reheat gently on the stove, stirring often, or microwave in short bursts to avoid overcooking the milk.
If the soup thickens, loosen with a splash of broth or milk for easy reheating of the Easy High Protein Soup Recipe with Chicken and Veggies.

Can I freeze this soup, and how is the texture after thawing?

Yes, you can freeze this soup for 2–3 months.
Cool completely, then freeze in airtight containers or freezer bags.
Thaw overnight in the fridge and rewarm gently on the stove; the texture holds up well, though potatoes may soften a bit—whisk in a splash of milk or broth to refresh the creaminess after thawing.

Final Thoughts

Cooking this soup feels like a warm hug after a busy day. I love how one pot delivers protein, vegetables, and comfort. I’ve learned to stash it in the freezer for rushed weeks. It stays with plant milk if I skip dairy. Sharing it makes me feel connected to busy families.

This High Protein Soup Recipe with Chicken and Veggies keeps our meals simple. It proves nutrition can be cozy and satisfying for us. I hope you try it and find joy in every bite. I love that this Easy High Protein Soup Recipe with Chicken and Veggies travels well.

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