6 High Protein Chicken Soups That Reheat Well

Soup is useful on a busy weeknight... until it leaves you hungry an hour later.

Sound familiar?

These high protein chicken soups are built to reheat well and still give you enough protein to count as a real meal.

The pattern is cooked chicken, vegetables, broth, and one filling add-in so the bowl has more structure than plain broth.

Make one pot and use it as protein meal prep for lunches, healthy dinner, or the night your schedule runs long.

This is general wellness information based on current research, not medical advice. If you have specific health concerns, please consult with a healthcare provider.

1. Chicken Rice Lemon Soup

Makes 4 servings | Prep: 12 minutes | Cook: 18 minutes | Total: 30 minutes

Ingredients:

• 1 1/2 pounds cooked chicken breast, diced
• 2 cups cooked rice
• 6 cups chicken broth
• 2 cups thinly sliced carrots
• 5 ounces fresh spinach
• 1/3 cup lemon juice

Directions:

Combine the chicken broth and raw carrots in a 6-quart pot and bring to a boil over medium-high heat, about 7 minutes. Reduce the heat to medium-low and simmer uncovered for 6 minutes, until the carrots are tender, then stir in the cooked chicken breast, cooked rice, and fresh spinach and simmer for 5 minutes, stirring occasionally, until the spinach wilts and the chicken and soup reach 165°F. Remove from the heat, stir in the lemon juice, and divide evenly among 4 bowls. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them in the same pot over medium heat, stirring occasionally, until the chicken and soup reach 165°F.

Why It Works: Chicken and rice make the soup satisfying enough for healthy high protein meals during the week. Lemon keeps the broth bright after reheating. This is healthy dinner recipes comfort without making the bowl too heavy.

2. Buffalo Chicken White Bean Soup

Makes 4 servings | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

Ingredients:

• 1 1/2 pounds fully cooked Buffalo-style shredded chicken
• 2 (15-ounce) cans white beans, drained and rinsed (about 1 cup drained beans per can)
• 5 cups chicken broth
• 1 1/2 cups thinly sliced celery
• 2 cups thinly sliced carrots
• 1 cup plain Greek yogurt

Directions:

Combine the white beans, chicken broth, raw celery, and raw carrots in a 6-quart pot and bring to a boil over medium-high heat, about 8 minutes. Reduce the heat to medium-low and simmer uncovered for 7 minutes, until the vegetables are tender, then stir in the fully cooked Buffalo-style shredded chicken and simmer for 5 minutes, stirring occasionally, until the chicken and soup reach 165°F. Remove from the heat, stir in the Greek yogurt until smooth, and divide evenly among 4 bowls. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them in the same pot over low heat, stirring often and not boiling, until the chicken and soup reach 165°F.

Why It Works: Beans add fiber and body, while chicken keeps the protein high. The yogurt gives a creamy finish without needing heavy cream. It fits high protein recipes dinner when you want soup that eats like a meal.

Before we get to Meal #3...

My clients frequently ask me “What are the best sources of protein?”

And while they love the protein & grocery list calculators... just knowing the best sources of protein to anchor meals around (and why) is incredible helpful.

Because knowledge is power.

So in an effort to help you, I created a video on the Top 10 Sources of Protein (and a few to avoid).

I hope you find it helpful!

3. Chicken Taco Quinoa Soup

Makes 4 servings | Prep: 10 minutes | Cook: 16 minutes | Total: 26 minutes

Ingredients:

• 1 1/2 pounds cooked taco-seasoned chicken breast, diced
• 2 cups cooked quinoa
• 1 (28-ounce) can diced tomatoes, with juices
• 2 medium bell peppers, diced
• 5 cups chicken broth
• 1/4 cup lime juice

Directions:

Combine the diced tomatoes with their juices, raw bell peppers, and chicken broth in a 6-quart pot and bring to a simmer over medium-high heat, about 6 minutes. Reduce the heat to medium-low and simmer uncovered for 5 minutes, until the peppers are tender, then stir in the cooked quinoa and cooked taco-seasoned chicken breast and simmer for 5 minutes, stirring occasionally, until the chicken and soup reach 165°F. Remove from the heat, stir in the lime juice, and divide evenly among 4 bowls. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them in the same pot over medium heat, stirring occasionally, until the chicken and soup reach 165°F.

Why It Works: Quinoa helps this land as balanced meals instead of broth with protein floating in it. The taco flavor makes leftovers easier to repeat. It also gives you low calorie high protein quick meals if the chicken is already cooked.

4. Chicken Zucchini Noodle Soup

Makes 4 servings | Prep: 12 minutes | Cook: 12 minutes | Total: 24 minutes

Ingredients:

• 1 1/2 pounds cooked chicken breast, diced
• 1 (12-ounce) package fresh zucchini noodles
• 5 cups chicken broth
• 8 ounces fresh mushrooms, sliced
• 1/2 cup thinly sliced green onions
• 1 tablespoon grated fresh ginger

Directions:

Combine the chicken broth, raw mushrooms, and fresh ginger in a 5-quart pot and bring to a simmer over medium-high heat, about 6 minutes. Reduce the heat to medium-low and simmer uncovered for 2 minutes, then stir in the cooked chicken breast and fresh zucchini noodles and simmer for 4 minutes, stirring occasionally, until the noodles are just tender and the chicken and soup reach 165°F. Divide evenly among 4 bowls and top each serving with 2 tablespoons green onions. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them gently in the same pot over medium heat, stirring occasionally, until the chicken and soup reach 165°F.

Why It Works: Zucchini noodles keep this in low carb meals territory while chicken makes it filling. The ginger broth gives flavor without a complicated sauce. This works as high protein low calorie soup for lighter nights.

5. Chicken Potato Corn Chowder

Makes 4 servings | Prep: 10 minutes | Cook: 18 minutes | Total: 28 minutes

Ingredients:

• 1 1/2 pounds cooked chicken breast, diced
• 1 1/2 pounds roasted potatoes, cut into 1-inch pieces
• 2 cups frozen corn
• 5 cups chicken broth
• 1 cup plain Greek yogurt
• 1/2 cup thinly sliced green onions

Directions:

Combine the roasted potatoes, frozen corn, and chicken broth in a 6-quart pot and bring to a simmer over medium-high heat, about 8 minutes. Reduce the heat to medium-low and simmer uncovered for 5 minutes, until the corn is tender, then stir in the cooked chicken breast and simmer for 5 minutes, stirring occasionally, until the chicken and soup reach 165°F. Remove from the heat, stir in the Greek yogurt and green onions until smooth, and divide evenly among 4 bowls. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them in the same pot over low heat, stirring often and not boiling, until the chicken and soup reach 165°F.

Why It Works: Potatoes and corn make the soup more satisfying, while Greek yogurt adds body. This is one of the healthy food dishes that feels like comfort but still has a protein backbone. It gives you healthy dinner ideas for cold nights.

6. Chicken Cottage Cheese Tomato Soup

Makes 4 servings | Prep: 10 minutes | Cook: 14 minutes | Total: 24 minutes

Ingredients:

• 1 1/2 pounds cooked chicken breast, diced
• 1 (32-ounce) carton tomato soup base
• 1 1/2 cups cottage cheese, blended until smooth
• 5 ounces fresh spinach
• 1/4 cup chopped fresh basil
• 2 cups cooked pasta

Directions:

Pour the tomato soup base into a 5-quart pot and heat over medium heat for about 5 minutes, stirring occasionally, until steaming. Reduce the heat to low, whisk in the blended cottage cheese, and cook for 2 minutes without boiling, then stir in the cooked chicken breast, fresh spinach, and cooked pasta and cook for 7 minutes, stirring often, until the spinach wilts and the chicken and soup reach 165°F. Remove from the heat, stir in the fresh basil, and divide evenly among 4 bowls. Refrigerate leftovers in shallow airtight containers within 2 hours for up to 4 days; reheat them in the same pot over low heat, stirring often and not boiling, until the chicken and soup reach 165°F.

Why It Works: Blended cottage cheese recipes can add protein and creaminess when the temperature stays gentle. Chicken and pasta make the bowl more complete. It's easy healthy meal prep because the base reheats cleanly with a splash of broth.

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