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Cottage Cheese Chicken Soup

Cottage Cheese Chicken Soup
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A creamy, cozy chicken soup made with cottage cheese for a smooth base and high protein, perfect for cold days or quick weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • 2 cups cooked chicken, shredded or chopped
  • 1 cup cottage cheese (4% milkfat)
  • 1/2 cup milk or broth, for blending (as needed)
  • 2 cups baby spinach or 1 cup peas (optional)
  • 1 tablespoon lemon juice, plus more to taste
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: 1–2 cups cooked noodles, rice, or diced potatoes

Instructions

  1. Warm oil in a pot over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until soft. Stir in garlic; cook for 30 seconds.
  2. Add broth, bay leaf, thyme, and dill. Bring to a gentle simmer; cook for 10 minutes until the vegetables are tender.
  3. In a blender, blend cottage cheese with 1/2 cup hot broth until very smooth and creamy.
  4. Stir the cottage cheese mixture into the pot. Add chicken and optional spinach or peas.
  5. Simmer gently (do not boil) for 3–5 minutes to warm through. Stir in lemon juice. Season with salt and pepper.
  6. Remove the bay leaf. Add noodles or rice if using. Garnish with parsley and more lemon to taste.

Notes

For a thicker soup, you can whisk in additional broth or milk. For a dairy-free version, use dairy-free cottage cheese or cashew cream.

Nutrition

Find it online: https://recipesunfolded.com/cottage-cheese-chicken-soup/

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