High Protein Soup Recipes
Looking for something a little different to help you hit your daily calorie and macronutrient goals? Enter these 6 high protein soup recipes.
When winter comes around I always incorporate a couple of soups into my weekly meal prep – the great thing about these recipes is they’re very time efficient, you can make up a giant batch of soups and divide them up for the week, no need to be slaving over the stove every other day.
In terms of ingredients and quantity of ingredients it’s fairly easy to make alterations here and there to ensure you hit your specific calorie goal.
Need more protein?
Simply increase the amount of chicken/beef within the recipe.
Require fewer carbs?
Cut back on the range/quantity of vegetables in the particular recipe.
Lemon Chicken Soup
Ingredients
5 cups of rich chicken stock
Juice of 1 lemon
4 large eggs
1 cup minced parsley
Directions
In a large saucepan, pour the stock. Allow to simmer for 10 minutes.
Meanwhile, beat the egg whites until stiff in a large bowl.
Add the egg yolks and stir until light in color.
Pour the lemon juice and 2 cups of simmering stock.
Stir continuously.
Add the egg mixture into the stock.
Bring to a boil.
Remove pan from heat.
Sprinkle parsley.
Serve.
Spiced Chicken in Lime
Ingredients
1 tablespoon olive oil
6 chicken thighs, skinless
2 small onions, chopped
2 red bell peppers, cored and diced
2 garlic cloves, crushed
2 red chillies, finely chopped
1 cup carrots, diced
1 tablespoon ground cumin
6 cups boiling water
14 oz canned tomatoes
Pinch of salt
Pinch of pepper
Directions
In a large pan over-medium heat, heat the oil.
Cook the chicken for 3 minutes on each side or until browned.
Set aside chicken. S
aute onions and bell peppers for 3 minutes.
Add the garlic, chillies, carrots, and cumin.
Saute for 3 minutes or until tender and fragrant.
Stir in the boiling water and tomatoes.
Pour the mixture into the slow cooker together with the chicken.
Cover the lid and cook on high for 2 hours or on low for 4 hours.
Set aside chicken from the soup.
Blend the soup to thicken.
Serve.
Chicken Papaya Soup
Ingredients
1 lb chicken fillets
1 ginger, minced
1 garlic clove, minced
1 onion, minced
2 cups water
3 cups beef bone broth
1 tablespoon fish sauce
1 green papaya, sliced into thick cubes
1 tablespoon olive oil
Pinch of salt
Pinch of pepper
¼ cup fresh chives, minced
Directions
Using a Dutch oven set over medium heat, pour oil.
Swirl to cover.
Cook the chicken fillets for 5 minutes.
Set aside.
Sauté ginger, garlic, and onion for 3 minutes or until tender and fragrant.
Pour in water, beef bone broth, fish sauce, papaya, olive oil, salt, and pepper.
Stir well.
Put the chicken.
Turn down the heat and allow the soup to simmer for 15 minutes.
Ladle soup into individual bowls.
Garnish with fresh chives.
Easy Egg Drop Soup
Ingredients
2 cups water
4 cups chicken broth
1 fresh ginger, grated
Pinch of salt
Pinch of pepper
2 large eggs, whisked
¼ cup spring onions, minced
Directions
In a stockpot set over high heat, pour water and chicken broth.
Add ginger and season with salt and pepper.
Bring to a boil.
Pour whisked eggs and stir continuously.
Adjust the seasoning.
Ladle soup into individual bowls.
Sprinkle with spring onions.
Serve.
Coconut Lime Chicken Soup
Ingredients
2 teaspoons olive oil
3 lemongrass stalks, mashed
1 onion, thinly sliced
2 cloves of garlic, minced
2 tablespoons ginger, grated
2 peppers, diced
5 cups chicken stock
1 head bok choy, chopped
2 cups chicken breasts
2 teaspoons honey
2 cups light coconut milk
3 tablespoons fish sauce
1/3 cup fresh cilantro, chopped
Freshly squeezed juice from 3 limes
Directions
In a large pot set over medium-high heat, pour the oil.
Swirl to coat.
Mash the lemongrass stalks. Add the onion, garlic, ginger, lemongrass, peppers, and 2 cups of chicken stock.
Cook for 10 minutes.
Add the bok choy, chicken breast, honey, and the remaining stock.
Bring to a boil.
Reduce the heat and allow to simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken and shred the meat.
Stir in the coconut milk, fish sauce, cilantro, and lime juice.
Cook for 5 minutes or until the bok choy is tender.
Discard lemongrass stalks.
Serve.
Beef Tomato Soup with Plantains
Ingredients
4 cups beef bone broth
½ lb lean ground beef, crumbled
2 tomatoes, quartered
2 onions, quartered
2 ripe plantains, halved
2 leeks, sliced 2-inch long
Pinch of salt
Pinch of pepper
1 carrot, cubed
1 cabbage, quartered
1 cup tomato sauce
2 tablespoon tomato paste
¼ cup fresh cilantro, minced
Directions
In a stockpot set over high heat, pour the broth, ground beef, tomatoes, onions, plantains, and leeks.
Season with salt and pepper.
Bring soup to a boil.
Turn down heat and allow to simmer for 25 minutes.
Add the carrots, cabbage, tomato sauce, and tomato paste.
Stir and cook for another 10 minutes.
Ladle soup into bowls and garnish with cilantro on top.
Serve.
