Prepare Ingredients: Begin by chopping your carrots, celery, and onions. Mince the garlic. If using raw chicken, dice it into bite-sized pieces. If using pre-cooked chicken, shred or dice it now.

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.

Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, paprika, dried rosemary, and dried sage. Cook for another 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.

Combine Liquids and Protein: Add the chicken (if raw, it will cook in the broth), chicken bone broth or stock, and any optional bell peppers, corn, or potatoes to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through (if raw) and vegetables are tender.

Cook Remaining Ingredients: Stir in the rinsed and drained chickpeas and your chosen noodles. Continue to simmer for 8-12 minutes, or according to noodle package directions, until the noodles are tender and all vegetables are cooked through.

Introduce Creaminess (Optional): If you're aiming for a high protein chicken soup creamy texture, remove the pot from the heat. Stir in the softened cream cheese, Greek yogurt, or a portion of blended cottage cheese until fully incorporated and heated through. *Important: Do not boil vigorously after adding dairy, as it can curdle.*

Season to Taste: Season the soup generously with salt and black pepper, adjusting other spices as desired. Taste and add more if needed.

Serve: Ladle the delicious high protein chicken soup into bowls. Garnish with fresh herbs like chopped cilantro or green onions, a squeeze of lime, or other desired toppings (e.g., avocado slices, a sprinkle of nutritional yeast, or a dollop of extra Greek yogurt) if preferred. Enjoy!