Name: Creamy Cottage Cheese Chicken Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 2 carrots (sliced); 2 stalks celery (sliced); 1 cup peas (frozen peas are perfect here); 4 cups chicken broth (Use good quality for the best flavor.); 2 cups cooked chicken (shredded. Rotisserie chicken is your best friend here for maximum ease!); 1 cup cottage cheese (This is our secret ingredient for creaminess! Don't worry, it blends in beautifully and adds a lovely tang.); 1 teaspoon dried thyme; salt and pepper (to taste)

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Introduction

Oh, friends, do you ever have those days when you just crave something warm, comforting, and unbelievably easy to whip up? Like a hug in a bowl? This Cottage Cheese Chicken Soup is exactly that. It’s the kind of recipe that makes you feel like you’ve achieved something special, even if you only have 30 minutes to spare. It’s simple, wholesome, and packed with flavor that will transport you right back to cozy kitchen memories.

Why You’ll Love This Recipe

Super Speedy: You can have this delicious soup on the table in under 40 minutes, making it perfect for busy weeknights.
Effortlessly Easy: Seriously, if you can chop veggies and stir a pot, you can make this soup. No fancy techniques required!
The Ultimate Gift: Got a friend who’s under the weather or just needs a little pick-me-up? This soup is incredibly thoughtful and delicious to share.
Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, everyone raves about this creamy, comforting bowl.

Ingredients

Gather ’round, let’s see what deliciousness we’re working with:

2 tablespoons olive oil: Our flavorful base to get everything started.
1 onion, chopped: The aromatic foundation of so many great soups.
2 cloves garlic, minced: Because is there anything better than the smell of garlic cooking? I think not!
2 carrots, sliced: Adds a lovely sweetness and vibrant color.
2 celery stalks, sliced: Gives that classic soup veggie goodness and a subtle crunch.
1 cup peas: A pop of green freshness and a touch of sweetness. Frozen peas are perfect here!
4 cups chicken broth: The savory backbone of our soup. Use good quality for the best flavor.
2 cups cooked chicken, shredded: Rotisserie chicken is your best friend here for maximum ease!
1 cup cottage cheese: This is our secret ingredient for creaminess! Don’t worry, it blends in beautifully and adds a lovely tang.
1 teaspoon dried thyme: A wonderfully herbaceous spice that just sings with chicken and vegetables.
Salt and pepper to taste: To perfectly balance all those wonderful flavors.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

Grab your favorite large pot or Dutch oven and set it over medium heat. Add the olive oil.
Toss in your chopped onion. Let it sizzle and soften for about 5 minutes. You want it nice and translucent.
Now, stir in that minced garlic. Cook for just 1 minute until you can smell its amazing aroma. Be careful not to burn it!
Time for the veggies! Add your sliced carrots and celery to the pot. Cook for about 5-7 minutes, giving them a stir every now and then. You want them to start softening up a bit.
Pour in your chicken broth. Bring it all to a gentle simmer.
Now for the stars of the show! Add your shredded cooked chicken and those bright green peas. Sprinkle in the dried thyme.
Turn the heat down to low, pop a lid on, and let it all simmer away for 10-15 minutes. This is where the magic happens – all those flavors meld together and the vegetables become perfectly tender.
Here comes the creamy goodness! Stir in the cottage cheese until it’s completely blended into the soup. Make sure it’s heated all the way through.
Finally, taste it! Season with salt and pepper until it’s just right for your palate.

Substitutions & Additions

This soup is wonderfully forgiving, so feel free to get creative!

Veggies: Feel free to add other veggies you have on hand, like diced potatoes (add them with the carrots and celery so they have time to cook), chopped bell peppers, or even some spinach stirred in at the very end.
Herbs: If you have fresh thyme, use about 1 tablespoon of chopped fresh leaves. You could also add a pinch of rosemary or a bay leaf while the soup simmers (remember to remove the bay leaf before serving!).
Broth: If you don’t have chicken broth, vegetable broth works too! For an extra layer of flavor, try a low-sodium chicken bouillon cube dissolved in hot water.
Spice: If you like a little kick, a pinch of red pepper flakes can be lovely.
For extra creaminess: A dollop of sour cream or a splash of heavy cream stirred in with the cottage cheese can make it even more decadent.

Tips for Success

A few little tricks to make this soup absolutely perfect:

Don’t Overcook the Veggies: You want them tender but not mushy. Keep an eye on them during the simmering stage.
Prep Ahead: Chop your onions, carrots, and celery the day before and store them in an airtight container in the fridge. It makes getting dinner on the table even faster!
Chicken Shortcut: As I mentioned, rotisserie chicken is a lifesaver. If you’re cooking chicken specifically for this, make a little extra next time you roast chicken.
Smooth Creaminess: For an extra-smooth soup, you can blend the cottage cheese with a little bit of broth in a separate bowl or blender before adding it to the pot. This helps it incorporate seamlessly.

How to Store It

Leftovers are almost as good as the fresh batch! Let the soup cool completely before storing.

In the Fridge: Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or microwave it until heated through. You might need to add a splash more broth if it seems too thick.
Freezing: While this soup can be frozen, the cottage cheese might change texture slightly upon thawing. If you plan to freeze it, I’d suggest adding the cottage cheese after reheating a portion of the soup.

FAQs

Got questions? I’ve got answers!

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth and the cooked chicken for a plant-based protein like chickpeas or white beans. You might want to add a bit more seasoning to make up for the missing chicken flavor.

Why is my cottage cheese not blending in?

Make sure the soup is warm but not boiling rapidly when you add the cottage cheese. Stirring gently and continuously will help it incorporate smoothly. If it’s still clumpy, try blending it with a small amount of warm broth separately before adding it to the pot.

Is this soup good for meal prep?

Yes, this soup is excellent for meal prep! It holds up well in the refrigerator, and the flavors meld even more overnight. Just be sure to store it properly in an airtight container.

What kind of cottage cheese is best?

Any kind of cottage cheese will work, whether it’s full-fat or low-fat, small curd or large curd. I personally prefer a small curd for a smoother texture, but use what you have on hand!

Creamy Cottage Cheese Chicken Soup

A warm, comforting, and unbelievably easy chicken soup made with cottage cheese for extra creaminess. Perfect for busy weeknights or when you need a hug in a bowl.

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Prep Time 10

Cook Time 30

Servings 4

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

2 tablespoons olive oil
1 onion chopped
2 cloves garlic minced
2 carrots sliced
2 stalks celery sliced
1 cup peas frozen peas are perfect here
4 cups chicken broth Use good quality for the best flavor.
2 cups cooked chicken shredded. Rotisserie chicken is your best friend here for maximum ease!
1 cup cottage cheese This is our secret ingredient for creaminess! Don't worry, it blends in beautifully and adds a lovely tang.
1 teaspoon dried thyme
salt and pepper to taste

Instructions

Grab your favorite large pot or Dutch oven and set it over medium heat. Add the olive oil.
Toss in your chopped onion. Let it sizzle and soften for about 5 minutes. You want it nice and translucent.
Now, stir in that minced garlic. Cook for just 1 minute until you can smell its amazing aroma. Be careful not to burn it!
Time for the veggies! Add your sliced carrots and celery to the pot. Cook for about 5-7 minutes, giving them a stir every now and then. You want them to start softening up a bit.
Pour in your chicken broth. Bring it all to a gentle simmer.
Now for the stars of the show! Add your shredded cooked chicken and those bright green peas. Sprinkle in the dried thyme.
Turn the heat down to low, pop a lid on, and let it all simmer away for 10-15 minutes. This is where the magic happens – all those flavors meld together and the vegetables become perfectly tender.
Here comes the creamy goodness! Stir in the cottage cheese until it's completely blended into the soup. Make sure it's heated all the way through.
Finally, taste it! Season with salt and pepper until it's just right for your palate.

Notes

This soup is wonderfully forgiving, so feel free to get creative with vegetables, herbs, or add a pinch of red pepper flakes for spice. For extra creaminess, a dollop of sour cream or a splash of heavy cream can be added with the cottage cheese. Leftovers can be stored in the fridge for 3-4 days and gently reheated on the stovetop or in the microwave. Freezing is possible, but the cottage cheese texture may change; consider adding it after reheating if freezing.