Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 8 cups chicken bone broth (low sodium)
  • 1 tbsp fresh lemon juice
  • 8 oz high-protein noodles (chickpea or lentil pasta)
  • 2 cups fresh parsley, chopped
  • 1 cup frozen peas

Instructions:

  1. Heat olive oil in a Dutch oven over medium high heat. Add chicken cubes and sear 3-4 mins until mahogany colored on all sides. Remove chicken and set aside. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. Add onion, carrots, and celery to the pot. Sauté 5 mins until onions are translucent and carrots soften.
  3. Stir in minced garlic and dried thyme. Cook 60 seconds until the aroma is pungent.
  4. Pour in the bone broth. Use a wooden spoon to scrape the bottom of the pot to release the browned bits.
  5. Return the seared chicken to the pot. Bring to a gentle simmer, then reduce heat to low and cover.
  6. In a separate medium pot, boil the high protein noodles according to package instructions until al dente, then drain. Note: High protein pastas overcook faster than wheat, so check them 2 mins early.
  7. Stir the cooked noodles, frozen peas, fresh lemon juice, and chopped parsley into the soup base.
  8. Heat through 2-3 mins until peas are bright green and serve.