High Protein Chicken Soup

I am still looking to acquire and try more high-protein meals but I was recently shared this one in a group chat with some guys and made it over the weekend. It came out really, really good. I still have some left and am eating it for dinner today. It is 25 grams of protein per serving which is great for a soup. Most I find to have 12 or fewer grams. 

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Ingredients

• 2 bone-in, skin-on chicken leg quarters or breasts
• 1 medium yellow onion, finely chopped
• 3 celery ribs, thinly sliced
• 3 medium carrots, peeled, thinly sliced
• 10 garlic cloves, minced
• 2 qt. low-sodium chicken bone broth
• 4 thyme sprigs
• Kosher salt
• 8 oz. high-protein pasta shells (such as Banza)
• Finely grated Parmesan and finely chopped fresh parsley leaves, for serving

Step 1
In a large (5- to 6-qt.) pot, bring chicken, onion, celery, carrots, garlic, broth, and thyme to a simmer over medium-high heat. Reduce heat to medium and simmer briskly, stirring occasionally, until liquid is slightly reduced, 15 to 20 minutes.

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Step 2
Reduce heat to medium-low and simmer gently, stirring occasionally, until chicken is falling off the bone, about 45 minutes more. Transfer chicken to a plate; let cool slightly.

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Step 3
Shred chicken with 2 forks; discard bones. Return chicken to broth.

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Step 4
Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente according to package directions. Drain.

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Step 5
Divide pasta among bowls. Ladle soup over pasta. Top with Parmesan and parsley.

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Nutritional information can be viewed on the recipe page, LINK