Description

Craving a warm, nourishing soup that’s packed with protein and flavor? This Cottage Cheese Chicken Soup is your ultimate comfort food! Combining tender shredded chicken, vibrant vegetables, and the creamy, protein-rich texture of cottage cheese, this soup is a wholesome twist on classic chicken soup.

Ingredients

Here’s what you need to make this Cottage Cheese Chicken Soup. Each ingredient adds to the hearty, creamy, and savory magic.

Olive Oil (2 tablespoons): Used for sautéing, adding a subtle fruity note.
Onion (1, chopped): Provides a sweet, savory base.
Garlic (2 cloves, minced): Infuses aromatic depth.
Carrots (2, sliced): Add sweetness and crunch.
Celery (2 stalks, sliced): Contributes savory, earthy flavor.
Peas (1 cup): Bring a pop of color and sweetness.
Chicken Broth (4 cups): Creates a rich, flavorful base.
Cooked Chicken (2 cups, shredded): Adds hearty, protein-packed texture.
Cottage Cheese (1 cup): Provides creamy texture and extra protein.
Dried Thyme (1 teaspoon): Adds warm, herbaceous flavor.
Salt and Pepper (to taste): Seasons the soup to perfection.

Substitutions and Variations

Olive Oil: Swap with avocado oil or butter for a richer flavor.
Vegetables: Use zucchini, green beans, or corn instead of peas or in addition to carrots and celery.
Cottage Cheese: Replace with ricotta, Greek yogurt, or vegan cream cheese for a dairy-free option.
Chicken Broth: Substitute with vegetable broth for a vegetarian version (replace chicken with tofu or beans).
Chicken: Use shredded turkey, rotisserie chicken, or cooked ground chicken.
Thyme: Swap with dried rosemary, oregano, or 1 tablespoon fresh thyme for a different herbaceous note.
Add-Ins: Stir in ½ cup cooked rice, quinoa, or noodles for extra heartiness, or add a pinch of red pepper flakes for heat.

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Instructions

Step 1: Sauté the Aromatics

Heat 2 tablespoons olive oil in a large pot over medium heat.
Add 1 chopped onion and 2 minced garlic cloves, and sauté for 5–7 minutes until softened and fragrant.

Tip: Stir occasionally to prevent burning; onions should be translucent, not browned.

Step 2: Cook the Vegetables

Add 2 sliced carrots and 2 sliced celery stalks to the pot.
Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Tip: Cut vegetables into uniform pieces for even cooking.

Step 3: Simmer the Soup

Pour in 4 cups chicken broth and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add 1 cup peas during the last 2–3 minutes of simmering to keep them tender and vibrant.

Tip: If using frozen peas, no need to thaw; they’ll cook quickly in the hot broth.

Step 4: Add Chicken and Cottage Cheese

Stir in 2 cups shredded cooked chicken, 1 cup cottage cheese, and 1 teaspoon dried thyme.
Stir until the cottage cheese is fully incorporated and the soup is creamy.

Tip: Blend lightly with an immersion blender for a smoother texture, or stir well for a slightly chunky consistency.

Step 5: Season and Serve

Season the soup with salt and pepper to taste.
Taste and adjust seasoning as needed.
Ladle into bowls and serve hot.

Tip: Taste before serving to ensure the balance of flavors; add a splash of lemon juice for extra brightness if desired.