Description
This protein-packed chicken soup with cottage cheese, vegetables, and herbs is a wholesome meal that’s both comforting and nutritious.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup peas
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the carrots and celery, and cook for about 5 minutes until they start to soften.
3. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, adding peas for the last few minutes.
4. Stir in the shredded chicken, cottage cheese, and thyme until well combined.
5. Season with salt and pepper to taste. Serve hot.
Notes
For extra flavor, try adding a bay leaf while simmering and remove before serving.
Use low-sodium chicken broth if preferred.
You can substitute cottage cheese with ricotta for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg