Warm Hearth High Protein Soup

The steam curling up from my bowl on that gray November afternoon changed everything about how I thought about soup. Id been fighting off a scratchy throat for days, and my neighbor Sarah showed up with a container of this protein-packed creation she called kitchen medicine. One spoonful of that rich, smoky broth and I understood why she swore by it for everything from cold weather to recovery days.

Last winter, my brother was training for a marathon and complaining about how sick he was of plain chicken and rice. I made a batch of this soup and left it on his porch with a note that said eat this, trust me. He texted me four hours later asking for the recipe, saying he finally understood what actual comfort food felt like.

Ingredients

• 400 g skinless chicken breast: Dicing it into bite-sized pieces means more surface area for browning, which translates to deeper flavor in every spoonful
• 1 can white beans: Low-sodium is crucial here since you control the salt, and rinsing them removes the starchy liquid that can make soup cloudy
• 1 large onion: Sweet yellow onions work beautifully, but red onions add a lovely subtle sweetness if thats what you have on hand
• 2 carrots: Slice them thin so they become tender without falling apart during the simmer
• 2 celery stalks: The leaves pack intense flavor, so chop those along with the stalks and toss them in
• 2 cloves garlic: Minced fresh garlic beats pre-minced jars any day, but jarred works in a pinch
• 150 g baby spinach: Add it at the very end so it stays vibrant and doesnt turn that sad army green color
• 1.2 L low-sodium broth: Chicken broth adds richness, but vegetable broth keeps it completely vegetarian
• 1 tsp dried thyme: This is the backbone herb that ties everything together with that classic comfort soup taste
• 1 tsp dried oregano: Greek oregano has a more robust flavor than the regular stuff
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask whats in this soup
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference in brightness
• 1/2 tsp salt: Start here and adjust at the end since different broths vary in sodium
• 1 tbsp olive oil: Extra virgin adds a lovely fruitiness, but regular olive oil works perfectly
• Fresh parsley: Flat-leaf parsley has more flavor than curly, and it makes the bowls look restaurant-worthy
• Lemon wedges: That squeeze of acid right before serving brightens the entire bowl

Instructions

Brown the chicken:

Heat that olive oil in your soup pot over medium heat, add the diced chicken, and let it sizzle for 4 to 5 minutes until it develops gorgeous golden spots

Build the base:

Toss in onion, carrots, and celery, sautéing for about 5 minutes until the onions turn translucent and the kitchen starts smelling incredible

Wake up the spices:

Stir in garlic, thyme, oregano, smoked paprika, salt, and pepper, cooking for just 1 minute until the garlic becomes fragrant but dont let it brown

Create the soup:

Pour in the broth, bring everything to a gentle boil, then lower the heat, cover, and let it simmer for 15 minutes while flavors meld

Add creaminess:

Stir in those white beans and simmer for another 10 minutes until theyre heated through and start to break down slightly, thickening the broth naturally

Finish with greens:

Toss in the baby spinach and cook for just 2 minutes until it wilts into the soup, turning from bright to a deep forest green

Taste and perfect:

Scoop up a spoonful, taste carefully, and add more salt or pepper if needed

Serve it up:

Ladle into warmed bowls, scatter with fresh parsley, and pass those lemon wedges around

Save

My roommate used to request this soup every Sunday, calling it her Monday survival meal. She said having that container in the fridge made her entire week feel more manageable, like she had a safety net waiting for her.

Make It Your Own

The beauty of this recipe is how gracefully it adapts to whatever you need. Ive made it with turkey during Thanksgiving leftovers, swapped chickpeas for white beans when my pantry was running low, and even added diced sweet potato for extra sustenance.

Batch Cooking Magic

Double the recipe and youll thank yourself on Wednesday when the last thing you want to do is cook. This soup actually tastes better on day two or three, as if all the ingredients had a long conversation and decided to get along even better.

Serving Suggestions

A crusty slice of sourdough bread for dipping is practically mandatory in my house. The way the broth soaks into those airy holes is pure comfort. I also love serving this alongside a simple arugula salad dressed with lemon vinaigrette.

• Keep those lemon wedges on the side rather than squeezing them into the whole pot so everyone can control their own acidity
• A dollop of Greek yogurt or sour cream on top adds protein and makes it feel extra luxurious
• Crushed red pepper flakes on the table let heat lovers customize their bowls

Save

Theres something profoundly satisfying about making food that nourishes both body and soul. I hope this soup finds its way into your regular rotation.

Recipe FAQs

→ How long does this soup keep in the refrigerator?

The soup stores well in an airtight container for 4-5 days. The flavors actually develop and improve after a day or two, making it excellent for meal prep.

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What makes this high in protein?

Each serving contains 38g of protein, primarily from chicken breast (400g) and white beans (one can). These two ingredients provide substantial lean protein while keeping the soup light and nutritious.

→ How can I make this vegetarian?

Simply omit the chicken and double the white beans, or substitute with cubed tofu. Use vegetable broth instead of chicken broth to maintain the rich, savory base.

→ What can I serve with this soup?

Crusty bread, cornbread, or whole grain crackers make excellent accompaniments. A simple side salad or roasted vegetables also pair well for a complete meal.

→ Can I add other vegetables?

Absolutely. diced potatoes, butternut squash, zucchini, or green beans work wonderfully. Add heartier vegetables like potatoes during the simmering stage, and quick-cooking ones like zucchini in the last 5 minutes.