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- 2 cups cooked shredded chicken - 1 cup cottage cheese - 4 cups chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 onion, chopped - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup fresh spinach, roughly chopped - Juice of 1 lemon In this soup, chicken is the star. It brings protein and a savory flavor. I like to use cooked, shredded chicken because it makes the soup quick and easy. Cottage cheese adds creaminess without the extra fat of cream. It also boosts protein, making the meal more filling. Chicken broth acts as the soup's base. A good broth adds depth and richness. Fresh carrots and celery give the soup a nice crunch and sweetness. Onions and garlic add layers of flavor. The herbs, thyme, and basil, bring a warm, earthy taste. Lastly, lemon juice brightens the soup and balances the flavors. You can swap out chicken for turkey if it's what you have. For a vegetarian option, use cooked beans or lentils instead of chicken. If you don’t have cottage cheese, you can try ricotta or Greek yogurt. For a dairy-free option, use silken tofu blended smooth. Feel free to mix in other veggies like peas or corn. You can also adjust the herbs based on your taste. This soup is flexible. It adapts to what you have on hand. Enjoy making it your own! {{ingredient_image_1}} 1. Start with all your ingredients ready. This makes cooking smoother and faster. 2. Cook your chicken ahead of time. Shred it into bite-sized pieces. 3. Dice the carrots and celery into small pieces. Chop the onion and mince the garlic. 4. Measure out the cottage cheese and chicken broth. This saves time later. 1. Heat olive oil in a large pot over medium heat. 2. Sauté the chopped onion and minced garlic for 3-4 minutes. They should look clear. 3. Add the diced carrots and celery. Cook for 5 minutes. They need to soften a bit. 4. Pour in the chicken broth. Bring it to a boil. 5. Once boiling, lower the heat and let it simmer. 6. Stir in the shredded chicken, dried thyme, and dried basil. Let it simmer for 10 minutes. 7. Add the cottage cheese. Stir until it mixes well. This makes the soup creamy. 8. Toss in the fresh spinach. Cook for 2-3 minutes until it wilts. 1. Season the soup with salt, pepper, and lemon juice. 2. Mix well to blend the flavors. 3. Let the soup sit for a few minutes. This helps the taste develop. 4. Serve hot in bowls. Add fresh herbs or lemon wedges for a nice touch. To boost the taste, use fresh herbs. Fresh thyme or basil gives a bright kick. You can also try adding a splash of hot sauce for a little heat. A squeeze of lemon juice brightens up the flavors. It makes the soup feel fresh and vibrant. Experiment with spices like paprika or cumin for warmth. Each adds a unique twist to the dish. Start with a hot pot for even cooking. Sauté the onions and garlic well. This step builds the base for your soup's flavor. When adding chicken broth, bring it to a boil first. This helps the flavors blend fast. Stir in the cottage cheese slowly to avoid clumps. Let the soup simmer to allow flavors to meld. For a creamy texture, let it sit briefly before serving. This extra time enhances the taste. One common mistake is not seasoning enough. Always taste and adjust. If your soup lacks flavor, add salt and pepper gradually. Another mistake is overcooking the spinach. It should only wilt for a few minutes. Avoid using low-quality chicken broth. A rich broth makes a big difference in taste. Finally, don’t skip the lemon juice; it adds a needed brightness. Following these tips will lead to a more delicious cottage cheese chicken soup. Pro Tips Fresh Ingredients: Always use fresh vegetables for the best flavor and texture in your soup. Fresh carrots and celery will enhance the overall taste. Adjust Consistency: If you prefer a thinner soup, simply add more chicken broth until you reach your desired consistency. Flavor Enhancements: Consider adding a bay leaf or a splash of white wine for an extra depth of flavor while the soup simmers. Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture. {{image_2}} You can add more veggies to make your cottage cheese chicken soup even better. Try adding: - 1 cup of green beans, chopped - 1 bell pepper, diced - 1 zucchini, sliced - 1 cup of corn These additions boost flavor and nutrition. Each vegetable brings its own taste and texture. Plus, they make the soup even more colorful. If you want to change the protein, you have options. Instead of chicken, use: - Cooked turkey - Shredded pork - Diced tofu for a vegetarian option These proteins work well and keep the soup hearty. They also blend nicely with the cottage cheese, keeping the soup creamy. For those who like a kick, add some spice. You can include: - 1 teaspoon of red pepper flakes - A spoonful of hot sauce - Chopped jalapeños These ingredients will heat up your soup and add depth. The spiciness pairs well with the creamy texture of the cottage cheese. You can adjust the spice level to fit your taste. To keep your cottage cheese chicken soup fresh, store it in an airtight container. Let the soup cool down first. This helps prevent condensation inside the container. Place it in the fridge if you plan to eat it in a few days. The soup can last about 3 to 4 days in the fridge. When you are ready to enjoy your soup again, reheating it is easy. Pour the soup into a pot and warm it on medium heat. Stir the soup often to avoid sticking. You can also use the microwave for quick reheating. Heat it in a microwave-safe bowl, covered with a paper towel. Heat for about 2 to 3 minutes and stir halfway through. If you want to save some soup for later, freezing is a great option. Use a freezer-safe container or bag. Leave some space at the top because the soup will expand as it freezes. Label the container with the date. The soup can last around 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use low-fat cottage cheese. It will work well in the soup. The taste may be a bit lighter, but the texture remains creamy. If you want a richer flavor, full-fat cottage cheese is best. Low-fat options still provide protein and nutrients, making them a good choice. The soup lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to enjoy it later, just reheat it gently. Always check for any off smell or change in texture before eating. Yes, you can make this soup ahead of time. It tastes great after the flavors meld together. Just follow the recipe and cool it before storing. You can keep it in the fridge or the freezer. If frozen, it can last for up to 3 months. In this blog post, we explored the key ingredients and simple steps to make a delicious soup. We reviewed cooking techniques and tips to boost flavor. You learned about various ingredient options and how to store your creation. Use this knowledge to experiment and enjoy your soup. Remember, cooking should be fun! Making variations will keep it fresh and exciting. Don’t hesitate to try new things and share your results. Happy cooking!

Cottage Cheese Chicken Soup

A creamy and hearty chicken soup made with cottage cheese and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup cottage cheese
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup fresh spinach, roughly chopped
  • 1 unit juice of 1 lemon

Instructions
 

  • In a large pot over medium heat, add the olive oil. Once hot, sauté the onions and garlic until they are translucent, about 3-4 minutes.
  • Add the diced carrots and celery to the pot. Cook for an additional 5 minutes until they begin to soften.
  • Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
  • Stir in the shredded chicken, dried thyme, and dried basil. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
  • Add the cottage cheese to the pot, stirring until it is fully incorporated. This will give the soup a creamy texture without the need for cream.
  • Add the fresh spinach and cook for another 2-3 minutes until wilted.
  • Season with salt, pepper, and lemon juice to taste. Mix well and remove from heat.
  • Allow the soup to sit for a few minutes for the flavors to develop further before serving.

Notes

Serve hot in bowls, garnished with fresh herbs or lemon wedges.
Keyword chicken, cottage cheese, healthy, soup