When the temperature drops, nothing beats a classic bowl of chicken noodle soup. It’s cosy, nostalgic, and comforting. But what if your favourite winter staple could work harder for you?

By making a few “power swaps,” we’ve transformed this cold-weather classic into a high-protein powerhouse that keeps you fueled and full all season long.

The Protein Power-Ups

• The Broth: We’re trading standard stock for Bone Broth. Brands like Kettle & Fire or Bonafide offer 10g of protein per cup. That’s 80g of protein from the broth alone!
• The Pasta: Swap traditional noodles for Banza Chickpea Shells. With 11g of protein per serving, these shells catch the broth perfectly while boosting your macros.
• The Chicken: I recommend leg quarters for that tender, “fall-off-the-bone” texture, but feel free to use chicken breasts for a leaner finish.

Ingredients & Prep

• Aromatics: Onion, celery, carrots, garlic, and fresh thyme (for those woody, floral notes).
• The Base: High-protein bone broth.
• The Finish: Freshly grated Parmesan and parsley.

Simple 5-Step Method
Simmer: In a large pot, combine chicken, veggies, garlic, broth, and thyme. Bring to a simmer over medium-high heat for 15-20 minutes.

• Tenderise: Lower the heat and simmer gently for 45 minutes until the chicken is incredibly tender.
• Shred: Remove the chicken, shred with two forks (discard bones), and return the meat to the pot.
• Boil: In a separate pot, cook your chickpea pasta until al dente.
• Serve: Place pasta in bowls, ladle the rich soup over it, and top with Parmesan and parsley.
• Pro Tip: Storing leftovers? Keep the pasta in a separate container so it doesn’t absorb all that liquid. It stays fresh in the fridge for up to 5 days.