Easy Healthy Dinner Idea: Higher protein chicken noodle soup
I make this for my family at least once a week during the colder months — there’s just something about coming home to a warm bowl of soup after school that feels so nostalgic.
This one’s a higher-protein version of chicken noodle soup — no butter or cream.
How to make it:Season 2 chicken breasts with garlic powder, paprika, Italian seasoning, and salt. Sear in olive oil until cooked through, then shred and set aside. In the same pot, sauté diced onion, celery, and carrots until soft. Add 6 cloves minced garlic, fresh thyme, and rosemary. Pour in bone broth, add diced potatoes, and simmer until tender. Stir in egg noodles and the shredded chicken; cook until noodles are done and the soup thickens. Finish with black pepper and fresh parsley.
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