21 Summer High Protein Soup Ideas with 30G Protein

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Crockpot Chicken Black Rice Soup

Creamy Crockpot Chicken Black Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT370M · Total: PT385M · Yield: [‘8’, ‘8 bowls’]

Rich, hearty crockpot soup with nutty wild rice and tender shredded chicken in a creamy broth. This easy, gluten-free set-it-and-forget-it meal is perfect comfort food when you’re feeling under the weather!

Ingredients

• 1 ½ lbs chicken breasts (skinless and boneless)
• 4 carrots (sliced)
• 3 celery stalks (diced)
• 1 yellow onion (finely diced)
• 6 cloves garlic (minced)
• 1 tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp dried parsley
• ½ tsp sea salt
• ½ tsp black pepper
• 8-10 cups chicken broth (low sodium)
• 1 cup wild rice (uncooked)
• 3 bay leaves
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ cup heavy cream
• ½ cup whole milk
• Fresh parsley (chopped)

Instructions

1. Add chicken breasts, carrots, celery, yellow onion, garlic, Italian seasoning, thyme, dried parsley, sea salt, and black pepper to the crockpot.
2. Then, cover with chicken broth, wild rice, and bay leaves.
3. Cook on a low setting for 6-8 hours or a high setting for 3-4 hours until the chicken is cooked.
4. Remove the chicken and shred it with two forks. Then, return it to the crockpot.
5. In a medium bowl, whisk together all-purpose flour with heavy cream and whole milk until flour dissolves completely.
6. Pour the mixture into the crockpot, and slowly combine until the soup is creamy. If the soup is too thick, add more broth.
7. Leave in the crockpot for another 10 minutes to make sure the soup is warm, and serve with fresh parsley.

2. Low Carb Cheeseburger Soup

Low Carb Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT26M · Total: PT34M · Yield: [‘6’, ‘6 bowls’]

This is a cheeseburger in a bowl when your cravings kick in and you just need something comforting. Cheesym, creamy, rich and delicious. It’s keto, high-protein and gluten-free

Ingredients

• 6 thick-cut bacon strips (chopped)
• 2 tbsp butter (unsalted)
• 1 lb lean ground beef
• 4 oz cream cheese
• 2 tbsp tomato paste
• 1 tbsp French mustard
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups beef stock
• 1/4 cup heavy cream
• 1 cup cheddar cheese (shredded)
• Parsley (chopped)

Instructions

1. Heat up a Dutch oven or a pot over medium-high heat. Add in the bacon and cook until it’s browned and crispy. It should take around 5-8 minutes.
2. Remove the bacon and set aside. Add butter into the Dutch oven, let it melt, and add the ground beef. Break it apart and cook until it’s brown. That will take around 7-8 minutes.
3. Now, add cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Give it a good stir until all the ingredients are combined.
4. Stir in the beef stock with heavy cream. Let it simmer for 2-3 minutes.
5. Now, stir in the cheddar cheese and simmer for another 5-7 minutes.
6. Once the soup is done, add in the majority of the cooked bacon, leaving some for the garnish. Let the soup cool down and thicken up for 7-8 minutes.
7. Garnish with the remaining chopped bacon and parsley before serving.

3. Creamy Marry Me Chicken Soup

Creamy Marry Me Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT44M · Yield: [‘6’, ‘6 bowls’]

Rich, creamy one-pot soup featuring tender chicken, sun-dried tomatoes, and Parmesan cheese. Packs 39g of protein and all the comfort!

Ingredients

• 1 tbsp oil from sun-dried tomato jar (divided)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• ½ cup sun-dried tomatoes (drained and chopped)
• 3 tbsp tomato paste
• 2 32 oz packages chicken broth
• 1 cup heavy cream
• 2 tbsp fresh basil (chopped)
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• ¼ tsp crushed red pepper
• 2 tsp sea salt
• 2 cups dry shell pasta
• 3 cups fresh baby spinach (chopped)
• 3 cups cooked chicken breasts (shredded)
• 8 oz cream cheese (room temperature)
• 1 cup shredded Parmesan cheese
• Parmesan (grated)
• Fresh basil (chopped)

Instructions

1. Place a large pot over medium-high heat. Add in the oil from sun-dried tomatoes, then add onion and cook for 5 minutes until translucent.
2. Add in the garlic, and cook for another 30s.
3. Add in the sun-dried tomatoes and tomato paste, stir to cover the onion in tomato, and cook for another 2 minutes.
4. Stir in the broth, heavy cream, basil, Italian seasoning, garlic powder, crushed red pepper, and sea salt. Stir well and bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the pasta and let it simmer for another 12 minutes until the pasta is al dente.
6. Once the pasta is cooked, add spinach, cooked chicken, cream cheese, and Parmesan cheese. Stir and simmer for another 5 minutes until the cheese melts.
7. Garnish with parmesan and chopped basil before serving.

4. High Protein Broccoli Cheddar Soup

High Protein Broccoli Cheddar Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Yield: [‘5’, ‘5 servings’]

Cozy, creamy, and cheesy, this broccoli cheddar soup recipe packs 38 grams of protein, making it as satisfying as it is nutritious! And it’s quick and easy to make in just 30 minutes.

Ingredients

• 4 ounces cream cheese (slightly softened)
• 1 cup cottage cheese (I used Good Culture 2% Cottage Cheese (see Notes))
• 4 ounces cheddar cheese (shredded)
• 12.5 ounces canned chicken (drained well (or about 1 1/2 cups cooked chopped chicken))
• 3 cups milk (I used Fairlife Fat-Free Milk (see Notes))
• 1 tablespoon Better Than Bouillon Chicken Base
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 3/4 cup finely diced carrot
• 4 large cloves garlic (crushed)
• 3 cups frozen broccoli florets (thawed)

Instructions

1. Blend the base. Add the cream cheese, cottage cheese, shredded cheddar, chicken, milk, Better Than Bouillon, Worcestershire, Dijon, hot sauce, garlic powder, onion powder, and black pepper to a blender or food processor and process until smooth. (See Notes.)
2. Sauté the veggies. Preheat a 3.5 to 5-quart pot over medium heat. Once hot, add the olive oil, onion, and carrot, and cook until softened but not browned, about 3 to 5 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring constantly. Stir in the cream cheese mixture and broccoli, and bring up to a gentle boil (don’t turn the heat above medium), stirring frequently. Once it’s at a gentle boil, turn the heat down slightly and simmer 5 to 10 minutes.
3. Mash the broccoli a bit. If you want to break up the broccoli florets a bit into smaller pieces, use a potato masher to mash some of it.
4. Finishing touches. Taste and adjust seasonings, adding salt if desired. Serve.

5. Crockpot Chicken Lemon Soup

Crockpot Chicken Lemon Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT250M · Total: PT265M · Yield: [‘6’, ‘6 bowls’]

Easy, comforting crockpot soup with bright lemon and savory herbs. Packing 36 grams of protein per serving, this set-it-and-forget-it meal keeps you full, perfect when you want homemade without the effort!

Ingredients

• 1 tbsp olive oil
• 2 large carrots (diced)
• 1 white onion (chopped)
• 1 celery stalk (chopped)
• 3 garlic cloves (minced)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 ½ lbs chicken breasts (boneless and skinless)
• 6 cups chicken broth (low sodium)
• 1 cup dry orzo pasta
• 2 lemons

Instructions

1. Place a large skillet over medium-high heat. Add the olive oil, carrots, onion, celery, and garlic. Sauté for 5 minutes.
2. Add the sautéed vegetables into the crockpot with salt, black pepper, dried parsley, dried thyme, bay leaves, chicken breasts, and chicken broth. Give it a stir.
3. Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours.
4. When the soup is nearly finished, bring a pot to a boil and add orzo pasta. Lower the heat and cook according to directions for 10-12 minutes.
5. Once the soup is cooked, remove the chicken breasts from the crockpot and shred them with two forks. Remove the bay leaves while you’re at it.
6. Add the shredded chicken back into the crockpot with cooked orzo and squeeze in the juices from the 2 lemons. Stir to combine and serve.

6. Healthy Chicken Wild Rice Soup

Healthy Chicken Wild Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT65M · Total: PT75M · Yield: [‘7’, ‘7 servings’]

This Chicken Wild Rice Soup is deliciously rich and creamy soup without the use of heavy cream or flour. You can make this healthy and budget-friendly comfort food on the stovetop, crockpot or Instant Pot.

Ingredients

• 1.5 pounds any raw chicken pieces
• 1 large onion (finely chopped)
• 2 large garlic cloves (minced)
• 2 large carrots (coarsely chopped)
• 3 large celery stalks (diced)
• 2 large potatoes (diced)
• 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms (sliced)
• 1 1/2 cups wild rice
• 7 cups water or chicken broth (low sodium)
• 1/2 teaspoon thyme (dried)
• 1 tablespoon prepared mustard
• 2 teaspoons garlic powder
• 1 3/4 teaspoons salt
• Ground black pepper (to taste)
• 2 cups whole milk
• Small bunch parsley (finely chopped)
• 1 tablespoon butter (for stovetop only)

Instructions Stovetop

1. Preheat large heavy bottom pot or Dutch oven on medium heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
2. Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
3. Add chicken, potatoes, dried mushrooms (if not using fresh), wild rice, water/broth.
4. Cover, bring to a boil, then reduce heat to low and cook for about 55 minutes.

Slow Cooker

1. Preheat medium skillet on medium-high heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
2. Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
3. Transfer to a large slow cooker along with chicken, potatoes, dried mushrooms (if not using fresh), wild rice and water/broth. Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Instant Pot

1. In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water/broth, thyme, mustard, garlic powder, salt and pepper. Cover, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. After wait for 10 minutes and do Quick Release to release the pressure by turning the valve to Venting.

After cooking (for all versions)

1. Remove chicken onto plate and shred with 2 forks.
2. To the pot, add milk and mustard. Using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices).
3. Add shredded chicken and parsley, stir well.
4. Serve hot with crusty bread for dipping.

7. Crockpot Chicken Soup

Crock Pot Chicken Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘4’, ‘4 – 6 servings’]

This is comfort food, pure and simple. Just add everything to the slow cooker.

Ingredients

• 1 medium onion (chopped)
• 3 celery stalks (diced)
• 3 carrots (diced)
• 1 teaspoon apple cider vinegar
• 1 tablespoon herbs de Provence (or several sprigs fresh herbs)
• 2 organic chicken breasts (bone-in, skin-on)
• 2 organic chicken thighs (bone-in, skin-on)
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 3-4 cups filtered water

Instructions

1. Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
2. Cook on low for 6-8 hours.
3. Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.

8. Chicken Pho Soup

Easy Slow Cooker Chicken Pho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Yield: [‘8’]

Slow cooked chicken breast in bone broth. Served with rice noodles and yummy add-ins for a wholesome, gluten-free soup.

Ingredients

• 3 quarts Pacific Foods Unsalted Chicken Bone Broth
• 2 pound chicken breast (boneless, skinless)
• 2 medium yellow onions (sliced)
• 5-7 dried shiitake mushrooms (whole)
• 4 cloves minced garlic
• 2 tablespoons fish sauce
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili sauce
• 8- ounces flat rice noodles
• Toppings such as basil (cilantro, jalapeño, green onion, chili sauce, hard boiled egg, and lime wedges)

Instructions

1. Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.
2. Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.
3. Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.

9. Creamy Chicken Pasta Soup

Creamy Chicken Pasta Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT36M · Yield: [‘8’, ‘8 bowls’]

Rich and creamy one-pot chicken pasta soup that’s ready in under an hour. It’s high protein and full of flavor.

Ingredients

• 1 tbsp olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (diced)
• 1 medium celery stalk (diced)
• 3 garlic cloves (minced)
• 1 lb cooked chicken breast (shredded)
• 4 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 cup cream cheese (softened)
• 1 1/2 cups shredded cheddar cheese
• 2 cups ditalini pasta (uncooked, or any other pasta)
• 2 cups spinach (roughly chopped)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Place a Dutch oven over medium-high heat. Add olive oil, white onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.
2. Add in the garlic and sauté for another 30 seconds.
3. Add cooked chicken and continue cooking for another 3 minutes.
4. Then, pour in the chicken broth, heavy cream, and cream cheese. Give it a stir.
5. Cover the Dutch oven and bring to a boil, then lower the heat and simmer for 15 minutes.
6. Now, add in the cheddar cheese, pasta, and simmer until the pasta is cooked. Ditalini usually takes another 10 minutes to fully cook.
7. Finally, add spinach and simmer for a couple of minutes until it wilts.
8. Remove from heat, add sea salt and black pepper. Stir it in.
9. Garnish with parmesan cheese when serving.

10. Crockpot Lemon Chicken Orzo Soup

Crockpot Lemon Chicken Orzo Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT390M · Total: PT400M · Yield: [‘6’, ‘6 bowls’]

Cozy one-pot lemon chicken orzo soup with tender shredded chicken, soft pasta, and bright citrus flavors. It’s high protein, made in the crockpot for easy weeknight dinners, comforting, healthy, and minimal cleanup required!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 2 large carrots (peeled and diced)
• 2 sticks celery (diced)
• 6 cloves garlic (minced)
• 4 cups chicken broth
• 4 cups vegetable broth
• 1 tsp onion powder
• 1 tbsp dried basil
• 1 tbsp Italian seasoning
• 4 bay leaves
• 1 cup orzo (uncooked)
• 1 lemon (juiced)
• 1 handful fresh parsley. chopped
• Salt and black pepper (to taste)

Instructions

1. Add chicken breasts, carrots, celery, garlic, chicken broth, vegetable broth, onion powder, dried basil, Italian seasoning, and bay leaves into a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours.
2. When you only have 30 minutes left, remove the bay leaves from the crockpot and take the chicken out of the slow cooker.
3. Shred the chicken with 2 forks or a food processor and return the chicken to the crockpot. Add in orzo, lemon juice, and fresh parsley.
4. Make the heat is on high and cook for another 30 minutes, stirring every 10 minutes to prevent orzo from sticking to the bottom of the crockpot.
5. Once orzo is fully cooked, your soup is finished. Salt and pepper it to taste and serve immediately.

11. Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 bowls’]

This soup is creamy and mixed with Mexican flavors without the carbs! A low-carb, high-protein, and gluten-free recipe that’s perfect for a comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 1 jalapeno (finely diced)
• 28 oz green enchilada sauce
• 3 cups chicken broth
• 4 oz cream cheese
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• 1 cup heavy cream
• 2 cups cheddar cheese
• 4 oz salsa verde
• Salt and black pepper (to taste)
• Avocado (sliced)
• Cilantro (chopped)
• Green onion (chopped)
• Sour cream

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
2. Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you’re doing it to combine all the ingredients well. Cook for 5 minutes.
3. Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
4. Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.

12. Vegetable Beef Soup

Beef Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 2 cup servings’]

The best easy Beef Vegetable Soup Recipe! Make it in your instant pot, crock pot or on the stove top for an easy healthy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 lb beef stew meat cut 1/2 inch cubes ((or chuck roast, top or bottom round))
• 1 tablespoon garlic (minced)
• ½ cup onions (minced (1 medium onion)
• ½ cup celery (minced (2 celery ribs))
• 1 cup carrots (cut in small coins)
• 2 cups potatoes (cut in small cubes)
• 4 cups beef broth
• 1 14 oz canned petite diced tomatoes
• 2 bay leaves
• ¼ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• 1 cup frozen corn (thawed)
• 1 cup frozen peas (thawed)
• 1 cup frozen green beans (thawed)

Instructions Stove Top Instructions

1. Preheat your pot on medium heat for at least 5 minutes, this will allow you to get a nice sear on the meat and begin to develop flavor.
2. Add your olive oil to the pan and gently toss in your stew meat until you get some nice color on all sides, about 10 minutes.
3. Add your onions, garlic, carrots, and celery and cook for an additional 3-5 minutes or until gently softened.
4. Stir in potatoes, spices, broth, and canned tomatoes.
5. Bring to a boil and reduce to a simmer. Cook on medium low heat with the lid partially on the pot for about 25 minutes.
6. Once cooked, remove bay leaves and stir in frozen veggies. Get yourself a bowl and enjoy!

Crockpot Instructions:

1. Brown stew meat in olive oil over medium high heat in a large pot on the stove, about 10 minutes.
2. Add your onions, garlic, carrots, and celery, and cook for an additional 3-5 minutes.
3. Browning meat and sautéing veggies help to add more flavor to your soup.
4. Add browned meat and veggies to the crockpot.
5. Stir in potatoes, spices, broth and canned tomatoes to the crockpot.
6. Cook on high for 4-6 hours or low for 6-8 hours.
7. Once cooked, remove bay leaves, stir in frozen veggies and enjoy!

Instant Pot Instructions:

1. Note: This soup is best made on the stove or in the crockpot. Stew meat is best cooked low and slow and I find the instant pot to be finicky.
2. Set your instant pot to sauté for 15 minutes. Add olive oil. Brown stew meat for 10 minutes.
3. After 10 minutes, add your onions, garlic, carrots and celery. Sauté for an additional 5 minutes.
4. Stir in potatoes, spices, broth and canned tomatoes.
5. Cover and set to sealing, Manual Pressure for 8 minutes. It will take the instant pot about 20 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
6. Once cooked, remove bay leaves and stir in frozen veggies and enjoy!

13. High Protein Taco Soup

High Protein Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘5’, ‘5 servings’]

Infused with ground beef, beans, and aromatic veggies in a richly spiced tomato broth, this high protein taco soup has all the classic taco flavors you love and a whopping 37 grams of protein per serving! The flavors taste even better the next day, so it’s truly the perfect meal prep option if you’re trying to hit your daily protein goal. Serve it with your favorite toppings, like sour cream, cheddar cheese, and cilantro, to take it over the top! {Gluten-free}

Ingredients

• 2 teaspoons olive oil
• 1 pound extra lean ground beef
• 1 medium onion, (diced)
• 1 red bell pepper, (diced)
• 4 garlic cloves, (minced)
• 3 cups tomato sauce
• 2-3 cups reduced sodium beef broth
• 1 (4 ounce) can mild diced green chilies
• 2 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon oregano
• 1 19 ounce can low sodium black beans, (drained and rinsed)
• 1 19 ounce can low sodium kidney beans, (drained and rinsed)
• 2 cups frozen corn kernels
• Salt and pepper, ( to taste (I used about 1/2 teaspoon))

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef along with chopped onion and red pepper, breaking up the beef and stirring occasionally until browned. Add garlic and saute for 1 additional minute. Drain excess fat from beef mixture.
3. Stir in tomato sauce, broth, green chiles, chili powder, cumin, paprika, and oregano. Cover pot with lid and simmer for 20 minutes, stirring occasionally.
4. Add in corn, black beans and kidney beans and cook until heated through. Add more broth if you prefer a thinner soup and season with salt and pepper, to taste. Divide into bowls and garnish with desired toppings.

14. Greek Lemon Chicken Soup

Avgolemono — Greek Lemon Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 4

Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, finely chopped
• 2 bay leaves
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock
• 3/4 cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

15. Lazy Lasagna Soup

High Protein Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT270M · Total: PT280M · Yield: [‘6’, ‘6 servings’]

High Protein Lasagna Soup with 34g protein and 5g fiber per serving has all the flavors of lasagna, but it simmers all day long for even more flavor. Formulated by yours truly, a Registered Dietitian, as a healthy, dump-and-go comfort meal with no layering required! {Gluten-free- friendly}

Ingredients

• 1 pound extra lean ground beef
• 1 small onion, (diced)
• 3 garlic cloves, (minced)
• 1 large red pepper, (diced)
• 14.5 oz can fire-roasted tomatoes, (crushed or diced)
• 24 oz jar marinara sauce
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes ((optional))
• 4 cups reduced-sodium beef broth
• 10 oz lasagna noodles (whole wheat or fiber-enriched (about 10 lasagna noodles))
• Salt and pepper, (to taste)
• 1 cup part-skim mozzarella cheese
• 1/2 cup ricotta cheese
• Freshly grated parmesan cheese
• Chopped parsley

Instructions

1. In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
2. Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
4. Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
5. Cover and cook on high for 30-45 minutes or until the noodles are tender.
6. Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.

16. Low Carb Chicken Fajita Soup

Low Carb Chicken Fajita Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Dive into this hearty chicken fajita soup! Keto, gluten-free, and packed with creamy goodness, bold heat, and lots of flavor—perfect for a high-protein meal.

Ingredients

• 1 tbsp butter
• 1 yellow onion (chopped)
• 1 green bell pepper (diced)
• 1/2 green chilli (finely chopped)
• 4 garlic cloves (minced)
• 2 cups chicken broth
• 6 oz cream cheese
• 2 14.5 oz cans diced tomatoes
• ½ cup heavy cream
• 3 tbsp taco seasoning
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• Salt and black pepper (to taste)
• Shredded cheddar cheese
• Avocado sliced
• Limes (sliced)
• Sour cream
• Fresh cilantro

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the butter, chopped onion, green bell pepper. Cook for 3-5 minutes until the onion softens.
2. Add in green chili and garlic and cook for another 30 seconds.
3. Lower the heat and add chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning into the pot. Whisk all the ingredients until one smooth texture.
4. Add in the shredded cooked chicken and stir the pot. Cook for 10 minutes until the cheese completely melts and the chicken heats up.
5. Salt and pepper the soup once finished.
6. Top up with cheddar, avocado slices, lime slices, sour cream, and fresh cilantro before serving.

17. Split Pea Vegetable Soup

Split Pea Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘5’, ‘5 servings’]

I love a protein packed meal, and this Split Pea Vegetable Soup is loaded. There are so many healthy benefits in split peas, and they taste great too!

Ingredients

• 2 Tablespoons olive oil
• 1 large onion (- chopped)
• 2 cups carrots (about 4-5 carrots) (- chopped)
• 1 cup celery (about 2 stalks) (- chopped)
• 3 cloves garlic (- minced)
• 1/2 teaspoon onion powder
• 1 teaspoon red pepper flakes
• kosher salt & freshly ground black pepper (- to taste)
• 9-10 cups lower-sodium chicken broth (- or vegetable broth for vegetarian recipe)
• 3 cups yellow potatoes (one pound) (- chopped)
• 2 cups dried green split peas (one pound) (- rinsed and sorted)
• 3 whole bay leaves
• half and half (- to serve, optional)

Instructions

1. Sauté Veggies. In a large stock pot over medium-high heat, add olive oil and then onion, carrots, and celery. Cook for about five minutes, and then add the garlic and seasonings. Stir for a minute.2 Tablespoons olive oil, 1 large onion, 2 cups carrots (about 4-5 carrots), 1 cup celery (about 2 stalks), 3 cloves garlic, 1/2 teaspoon onion powder, 1 teaspoon red pepper flakes, kosher salt & freshly ground black pepper (to taste)
2. Add broth and remaining ingredients. Add the chicken broth and bring to a boil. Then add the chopped potatoes, split peas, and bay leaves. Simmer for about 45-60 minutes, or until split peas are al dente or softened, according to your tastes.9-10 cups lower-sodium chicken broth, 3 cups yellow potatoes (one pound), 2 cups dried green split peas (one pound), 3 whole bay leaves
3. Check seasonings and serve. Taste the soup, and add additional seasonings, if desired. Serve with a swirl of half and half, if you like. (We like it plain.)half and half (optional)

18. Crockpot Tortellini Chicken Soup

Crockpot Tortellini Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT390M · Total: PT405M · Yield: [‘8’, ‘8 bowls’]

Cozy crockpot soup with tender chicken, cheesy tortellini, and rich tomato broth loaded with vegetables. A satisfying one-pot meal perfect for busy weeknights or lazy weekends when you need comfort food!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 1 tbsp extra virgin olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (finely diced)
• 4 cloves garlic (minced)
• 2 sticks celery (chopped)
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes with juices
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 4 cups chicken broth
• 2 9 oz packages refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Place a skillet over medium-high heat and add olive oil, white onion, and saute for 5 minutes until the onion is translucent.
2. Add in the carrots and cook for another 3-4 minutes. Then add garlic and saute for another 30 seconds.
3. Transfer the cooked onion mixture into the crockpot. Add in the celery, chicken, crushed tomatoes, diced tomatoes, Italian seasoning, dried basil, and chicken broth. Give it a stir.
4. Cook on high for 3-4 hours or on low for 6-8 hours.
5. About 30 minutes prior to serving, remove the chicken breasts and shred them with two forks.
6. Then, return the chicken to the crockpot, add in the packaged tortellini, baby spinach, heavy cream, and Parmesan. Turn the crockpot to high. Give it a stir occasionally for the last 30 minutes of cooking.
7. Salt and pepper before serving according to your taste.

19. High Protein Chicken Taco Soup

High Protein Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

A flavorful chicken taco soup with shredded chicken, black beans, and corn in a spiced broth. High-protein, gluten-free, and ready in 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 lb chicken breasts (boneless & skinless)
• 14 oz can tomato sauce (low salt)
• 4 cups chicken broth (low salt)
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• ½ tsp black pepper
• 15 oz can black beans (drained & rinsed)
• 1 12 oz can corn (drained)
• 1/2 cup mozzarella cheese (shredded)
• 1 lime (cut into quarters)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil, yellow onion, and saute for 3 minutes. Then, add in the garlic and saute for another 1 minute.
2. Add in the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.
3. Stir all the ingredients together and cover the pot with a lid. Now, increase the heat and bring the soup to a boil. Once it starts boiling, reduce the heat to medium-high and simmer for 20 minutes.
4. Once the ingredients have fully cooked, remove the chicken from the pot, shred it with two forks and return it back into the pot.
5. Stir to combine and sprinkle with shredded mozzarella and squeeze in a quarter of a lime juice before serving.

20. Beef Noodle Soup

Beef Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT95M · Yield: [‘8’, ‘8 people’]

This Beef Noodle Soup is easy to make on the stove top or in the slow cooker! It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles.

Ingredients

• 12 oz. mushrooms (sliced/rinsed/dried)
• 2-3 tablespoons olive oil
• 2 lbs. stew meat (see blog post for best cuts to use)
• ¼ cup flour
• ½ cup dry red wine (see notes)
• 3 Tbsp butter
• 1 yellow onion (diced)
• ¾ cup carrots (diced)
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 7 cups beef broth
• 1 cup chicken broth (or more beef broth, see notes)
• ¾ cup Frozen peas
• 2 cups egg noodles (uncooked. (About 4 oz.))
• Parsley (to garnish)
• ½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder
• 1 teaspoon mustard powder
• ½ teaspoon EACH: dried thyme, dried rosemary

Instructions

1. Note: See notes section below for Slow Cooker instructions
2. Combine each set of seasonings and measure out remaining ingredients before beginning.

Sauté the Mushrooms

1. Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed and sprinkle with a little salt halfway through if desired. Set aside once cooked.

Prepare the Beef

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
2. Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.

Make the Soup

1. Add the wine to the soup pot and set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan. Let it reduce by half, 4-5 minutes.
2. Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes. Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
3. Add the seared beef along with any juices from the plate. Cover partially and let it simmer very gently over medium-low heat for 1 hour. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
4. Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.) Drain once cooked.
5. Add the cooked mushrooms and discard the bay leaf.
6. Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!

21. Low Carb Chicken Mushroom Soup

Low Carb Chicken Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This low carb chicken mushroom soup is packed with tender chicken, earthy mushrooms, and rich creamy flavors. It’s keto, high in protein and gluten-free.

Ingredients

• 2 tbsp olive oil
• 2 ½ lb chicken breasts (diced into 1-inch cubes)
• 1 lb baby button mushrooms (sliced)
• 1 lb baby Bella mushrooms (sliced)
• 1 large yellow onion (finely chopped)
• 8 garlic cloves (minced)
• 2 tsp dried thyme
• 2 tsp ground Marjoram
• 5 tbsp grape juice
• 5 cups chicken broth
• 6 oz cream cheese
• ½ cup Parmesan cheese (grated)
• ⅓ cup cheddar cheese (shredded)
• Leftover mushroom (pan-fried)
• Cheddar cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
2. Remove the chicken from the pot and set aside.
3. Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
4. Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
5. Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
6. Add cream cheese, Parmesan, and cheddar and whisk to mix well.
7. Pan-fry the mushroom you set aside, if any, before using it as garnish.
8. Garnish with the mushroom, cheddar cheese, and fresh parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.