Ingredients

1 cup Canned Chickpeas

drained and rinsed

1 Red Onion

sliced

2 Garlic Cloves

minced

2 medium Carrots

diced

1.5 cup Kale

or fresh spinach

1 cup Broccoli Florets

4 cups Vegetable Broth

low sodium

1 cup Semi-skimmed Milk

or dairy-free milk

2.5 tbsp Olive Oil

25 oz Boneless, Skinless Chicken Breast

diced or shredded

Salt And Pepper

to taste

High Protein Soup

MattsfitChef (Matteo)

Serves	Prep	Cook	Total	Shares
5	5 min	25 min	30 min	2

This High Protein Soup is packed with chicken, chickpeas and vegetables. Rich, creamy and so flavorful, this easy recipe comes together in under 30 minutes. It's perfect as a cozy healthy dinner and for meal prepping. Over 35 g of protein!

dinner

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Recommended Equipment

Skillet

Chef's knife

Measuring cups

Stirring spoon

Cutting board

Measuring spoons

Large pot

Instructions

Sauté onions

1 Red Onion
sliced

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and minced garlic, sauté for 2-3 minutes until fragrant.

1 Red Onion
sliced
2 Garlic Cloves
minced
2.5 tbsp Olive Oil

Cook chicken

25 oz Boneless, Skinless Chicken Breast
diced or shredded

Add diced chicken to the sautéed onion and cook for about 5 minutes, just until no longer pink. Be careful not to overcook, as the chicken will simmer further in the soup.

1 Red Onion
sliced
25 oz Boneless, Skinless Chicken Breast
diced or shredded

Add vegetables

2 medium Carrots
diced
1 cup Broccoli Florets

Add diced carrots and broccoli florets to the pot, then sauté for 2-3 minutes with a tablespoon of water to prevent sticking.

2 medium Carrots
diced
1 cup Broccoli Florets

Simmer

1.5 cup Kale
or fresh spinach
4 cups Vegetable Broth
low sodium

Add kale and vegetable broth. Give it a stir and bring to a boil, then lower the heat and let simmer, covered, for about 10 minutes. Stir frequently.

1.5 cup Kale
or fresh spinach
4 cups Vegetable Broth
low sodium

Finish cooking

1 cup Canned Chickpeas
drained and rinsed
1 cup Semi-skimmed Milk
or dairy-free milk
2.5 tbsp Olive Oil
Salt And Pepper
to taste

Stir in the chickpeas, the milk, salt and pepper to taste. Simmer for additional 5 minutes, then add the remaining 2 tablespoons of olive oil. Taste and adjust with more seasonings, if necessary.

1 cup Canned Chickpeas
drained and rinsed
1 cup Semi-skimmed Milk
or dairy-free milk
2.5 tbsp Olive Oil
Salt And Pepper
to taste

Serve warm, with a sprinkle of Parmesan cheese and a drizzle of olive oil if desired.

2.5 tbsp Olive Oil