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.
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.