Asian-Inspired High-Protein Chicken & Vegetable Pasta Soup

Looking for a hearty, healthy meal that brings back the taste of home with loads of protein? This Asian-inspired chicken and vegetable pasta soup is packed with lean protein, wholesome veggies, and comforting flavours. It is perfect for winter for those craving a bowl of something heart-warming, delicious and nutritious.

Whether you're prepping for the week or simply looking for a clean, balanced dinner, this recipe keeps it simple with no added oil, only three seasonings, and a flavour-rich chicken broth that tastes just like Mum used to make without compromising on the macros.

Why Aussies Love This Recipe

• High in protein – Over 45g per serve, ideal for muscle recovery.
  
• Easy meal prep – Makes 8 servings, perfect for family dinners or weekly lunches.
  
• Asian-inspired comfort – Rich, clean broth with traditional chicken soup flavours.
  
• Whole food ingredients – No preservatives, no added oil, just real nutrition.
  

Ingredients

Serves: 8

⏱️ Prep Time: 20 mins | 🔥 Cook Time: 50 mins
🔋 Calories per serving: ~420 kcal
💪 Protein per serving: ~45g

• 1.5kg chicken breast (can substitute with chicken thigh for added flavour)
  
• 300g chicken hearts (optional but highly nutritious)
  
• 3 carrots, chopped
  
• 4 celery sticks, chopped
  
• 600g potatoes, peeled and chopped
  
• 500g spiral pasta (fusilli or macaroni)
  
• 10g chicken bouillon powder
  
• Salt and white pepper to taste
  
• Fresh coriander or spring onions (optional garnish)
  
• 5L water (or enough to cover chicken and vegetables)

Method

1. Poach the Chicken

• Place chicken breasts into a large pot filled with 5L of cold water and a generous pinch of salt. Slowly heat until it reaches a gentle simmer, then turn off the heat, cover with a lid, and let sit for 30–35 minutes. This slow-poach method keeps the chicken incredibly juicy and tender.

2. Prep and Cook the Vegetables

• While the chicken is resting, chop the carrots, celery, and potatoes. Boil them in a separate pot with enough water to cover. Simmer for 30–40 minutes until fork-tender.

3. Cook the Pasta

• Boil spiral pasta according to the package instructions until al dente. Drain and set aside.

4. Slice the Chicken

• Check the chicken is cooked through. Remove it from the broth and slice into strips or shred, depending on your preference.

5. Build the Broth

• Use a spoon or sieve to skim off any foam or impurities from the chicken broth. Add the cooked vegetables into the broth, then season with 10g chicken bouillon powder, white pepper, and more salt if needed.

6. Add Chicken Hearts

• Add chicken hearts into the broth and simmer for 10 minutes. These are optional but add richness, texture, and nutrition.

7. Assemble Your Bowl

• Add a scoop of cooked pasta into each bowl. Ladle over hot soup with vegetables and chicken hearts. Top with sliced chicken breast and garnish with spring onions or coriander for freshness.

Nutrition Breakdown (Per Serving)

• Calories: ~420 kcal
  
• Protein: ~45g
  
• Carbs: ~35g
  
• Fat: ~12g
• Fibre: ~5g

Note: Values are estimates and may vary with exact brands and portions.

Storage & Meal Prep Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
  
• Freeze: Freeze the soup (without pasta) for up to 2 months. Cook pasta fresh when reheating for the best texture.

This high-protein chicken soup is a nourishing classic. Bringing in asian flavours, it’s perfect for a health-conscious Aussie household. It’s packed with flavour, protein, and comfort, all in one easy recipe.

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