High Protein Chicken Noodle Soup with Dumplings 🍜

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Warm and nourishing, this high protein chicken noodle soup with fluffy herb-infused dumplings is the ultimate comfort meal. Perfect for chilly evenings or when you're craving something hearty and wholesome, this recipe is filled with tender chicken, vibrant vegetables, soft egg noodles, and homemade dumplings that rise to pillowy perfection. It's a complete, nutritious meal that satisfies both body and soul. Let’s get cooking!

Author: The Honey Buckle

Prep Time: ~30 minutes

Cook Time: ~5 hours, 30 minutes

Total Time: ~6 hours

Nutrition Information (per serving, makes 4 hearty servings): Calories: ~465 | Protein: ~45g | Fat: ~8g | Carbohydrates: ~45g

Ingredients for High Protein Chicken Noodle Soup with Dumplings:

Vegetables:

• 3 cups chopped celery (~385g)

• 3 cups diced carrot (~400g)

• 1 diced yellow onion (~1.5 cups, ~200g)

Broth:

• 2 cartons (64 fl oz) chicken bone broth

Chicken:

• 1.5 lbs (680g) chicken breast

Seasoning:

• 2 tsp minced garlic

• Salt and pepper, to taste

Noodles:

• 2 cups egg noodles (~140g)

Dumpling Recipe:

• 1 cup all-purpose flour (~120g)

• 1/2 tbsp baking powder

• 1/4 tsp dried thyme

• 1/2 tsp dried parsley

• Dash of ground nutmeg

• 1/4 tsp salt

• 1/3 cup milk (~80ml)

• 1 tbsp greek yogurt or butter (~15g)

• 1 egg
  

Instructions:

Prepare the Vegetables:

• Wash the celery thoroughly and chop it into bite-sized pieces (approximately 3 cups).

• Peel and dice the yellow onion into small, even pieces (about 1.5 cups).

• Peel or scrub the carrots, then slice them into thin rounds (approximately 3 cups).

• Add the prepared celery, onion, and carrots to a large pot.

Add the Broth:

• Pour 2 cartons (64 fl oz total) of chicken bone broth into the pot, ensuring the vegetables are fully covered.

• Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the vegetables are tender when pierced with a fork.

Cook the Chicken:

• While the vegetables simmer, ensure the chicken breasts (about 1½ pounds) are thawed.

• Add the chicken breasts to the pot once the vegetables are tender. Season with 2 teaspoons minced garlic, plus salt and pepper to taste.

• Cover the pot and let the chicken cook for 25-30 minutes, or until it is fully cooked and easily shreds with a fork.

Shred the Chicken:

• Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into pieces.

• Return the shredded chicken to the pot, stirring gently to incorporate it into the broth and vegetable mixture.

Prepare the Dumplings:

• In a medium bowl, combine 1 cup all-purpose flour, ½ tablespoon baking powder, ¼ teaspoon dried thyme, ½ teaspoon dried parsley, a dash of ground nutmeg, and ¼ teaspoon salt. Mix until well combined.

• In a separate bowl, whisk together ⅓ cup milk, 1 tablespoon greek yogurt or butter, and 1 egg until smooth.

• Gradually mix the wet ingredients into the dry ingredients, stirring until a sticky dough forms. Set the dumpling dough aside.

Cook the Noodles and Dumplings:

• Add 2 cups egg noodles to the pot, stirring gently to distribute them throughout the soup.

• Cook for 8-10 minutes over medium heat, or until the noodles are tender.

• Using a spoon, drop small portions of the prepared dumpling dough into the pot. Space the dumplings apart to allow room for them to expand as they cook.

• Cover the pot and let the dumplings cook for 5-7 minutes. They will rise to the top and become light, fluffy, and cooked through.

Serve and Enjoy:

• Once the noodles are fully cooked and the dumplings are fluffy, ladle the soup into bowls.

• Ensure each serving includes a hearty mix of chicken, vegetables, noodles, and dumplings.