20 Easy High-Protein Soups Recipe

When it comes to soup, there’s nothing quite like the sensation of a warm, steaming bowl on a chilly day. The aromatic scents that waft up, the way the flavors meld together on the palate… it’s a sensory experience that’s hard to beat. And if you’re looking to up your protein game, there are few better options than a hearty, high-protein soup.

One of the biggest misconceptions about high-protein soups is that they have to be complicated and time-consuming to prepare. But the truth is, many high-protein soups are incredibly easy to make – they just require a little bit of planning and creativity.

Why This Recipe Works

• By incorporating a combination of high-protein ingredients like beans, lentils, and lean meats, this recipe provides a boost of protein that will keep you full and satisfied for hours.
• The soup’s base of chicken broth and diced vegetables makes it a cinch to prepare, and the addition of a few extra spices and seasonings adds depth and complexity to the flavor.
• This recipe is a great example of how high-protein meals can be easy, flavorful, and fun to make.

Key Ingredients

One of the most important things to keep in mind when it comes to high-protein soups is the importance of using a variety of protein-rich ingredients. Some of our favorites include lean meats like chicken and turkey, beans and lentils, and even nutritional yeast for an extra boost of protein.

For a protein-packed broth, you can’t go wrong with a combination of chicken broth and bean broth. And to add some extra flavor and nutrition, be sure to throw in a few handfuls of spinach and some diced veggies. Feel free to get creative and add in your own favorite spices and seasonings to make the dish truly your own!

Recipe Courtesy of Our Kitchen

20 Easy High-Protein Soups Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound boneless, skinless chicken breast

1 cup cooked kidney beans

1 cup chopped onion

2 cloves garlic, minced

1 cup chopped carrots

1 cup chopped celery

2 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

Directions

1

Bring the chicken broth, thyme, and rosemary to a boil in a large pot over high heat. Reduce the heat to low and simmer for 10 minutes.

2

During the last 5 minutes of cooking, add in the chopped onion, garlic, carrots, and celery. Season with salt and pepper to taste.

3

Using two forks, shred the cooked chicken into bite-sized pieces and add it to the pot. Stir in the cooked kidney beans and chopped spinach.

4

Bring the soup to a simmer for an additional 2-3 minutes or until the flavors have melded together and the soup has reached the desired consistency.

5

Serve hot, garnished with additional thyme and rosemary if desired. Enjoy!

Storage & Reheating

This high-protein soup can be refrigerated for up to 5 days or frozen for up to 3 months. When reheating, be sure to heat the soup to an internal temperature of at least 165°F (74°C) to ensure food safety.