This Cottage Cheese Chicken Soup is creamy, comforting, and surprisingly simple. It’s got the warmth of a classic chicken soup but with a rich, cheesy twist thanks to the cottage cheese.
It’s the kind of meal that feels like a hug—warm, cozy, and hearty without being heavy.
When I first made this, I didn’t expect it to become a weekly staple, but here we are. It’s just that good.
Why I Love This Recipe
This one hits all the right notes for me. I grew up with chicken soup on chilly days, and I still turn to it when I need comfort. But when I discovered how well cottage cheese melts into broth—giving it body without heavy cream—it changed the game.
- It’s ready in about 35 minutes
- High in protein from both chicken and cottage cheese
- Cozy but not overly rich
- The texture from the cottage cheese makes it special
Servings and Cook Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 35g
- Carbs: 10g
- Fat: 15g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Cottage cheese melts gently into the hot broth, giving it a creamy texture without separating. Since it’s naturally high in casein protein, it holds together better than other cheeses and blends into the soup instead of curdling. The starch from the carrots and a small amount of sautéed flour also helps thicken it slightly, making it hearty without needing cream or roux.
What You’ll Need
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup full-fat cottage cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp paprika
- 2 tbsp chopped fresh parsley (for garnish, optional)
Pro Tips
- Use rotisserie chicken to save time. It’s tender and already seasoned.
- If your cottage cheese is too chunky, you can pulse it once or twice in a blender before adding.
- Don’t skip the flour—it adds just the right amount of thickness.
- Use full-fat cottage cheese for the creamiest result.
- Add a handful of baby spinach at the end for a veggie boost.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
- Medium bowl (for cottage cheese)
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese for a tangier taste
- Swap chicken with turkey after the holidays
- Add a handful of noodles or cooked rice to bulk it up
- Use leeks or red onion for a slightly different flavor
- Vegetarian? Use veggie broth and white beans instead of chicken
Make Ahead Tips
You can make the full soup ahead and store it in the fridge for up to 3 days. It reheats beautifully and even thickens a little more by the next day. Just reheat gently to keep the cottage cheese smooth.
Instructions
Step 1: Sauté the Aromatics
Heat 2 tbsp olive oil in a large soup pot over medium heat. Add 1 small diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–6 minutes until the veggies are soft. Add 2 minced garlic cloves and cook 1 more minute.
Step 2: Add the Flour
Sprinkle 1 tbsp of all-purpose flour over the veggies. Stir constantly for 1–2 minutes to cook out the raw flour taste.
Step 3: Pour in the Broth
Slowly pour in 4 cups of chicken broth while stirring. Scrape the bottom to loosen any bits and bring to a simmer.
Step 4: Add Chicken and Seasoning
Stir in 2 cups of shredded cooked chicken, 1 tsp salt, ½ tsp black pepper, ½ tsp dried thyme, and ¼ tsp paprika. Let it simmer for 10 minutes.
Step 5: Add Cottage Cheese
Lower the heat and stir in 1 cup of full-fat cottage cheese. Let it warm through gently, about 3–4 minutes. Don’t boil once added.
Step 6: Finish and Garnish
Turn off the heat and stir in 2 tbsp chopped parsley (optional). Taste and adjust seasoning if needed. Ladle into bowls and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove. Don’t boil—it could cause the cheese to separate. Not freezer-friendly because of the dairy.
Common Mistakes
- Boiling after adding cottage cheese: This can make the texture grainy. Keep it at a gentle simmer or lower.
- Using low-fat cottage cheese: It doesn’t melt the same way and can make the soup watery.
- Skipping the flour: It adds thickness and helps the soup hold the cheese.
- Overcooking the chicken: Since it’s already cooked, just warm it through.
What to Serve With
- Crusty sourdough or baguette
- A crisp side salad with lemon vinaigrette
- Grilled cheese sandwich
- Roasted vegetables
- Garlic bread
FAQ
Can I blend the soup?
You can, but it’ll lose the texture from the chicken and veggies. If you want it smoother, blend just the cottage cheese before adding.
Can I make it in a crockpot?
Not this version—cottage cheese needs gentle heat at the end to avoid separating.
Is it gluten-free?
Not as written (flour is used), but you can use a gluten-free all-purpose blend instead.
Can I use cream cheese instead of cottage cheese?
It changes the flavor and texture, but yes. Start with 4 oz softened cream cheese stirred in at the end.
Final Thoughts
This soup is a surprise star. The cottage cheese adds richness and protein in a way that doesn’t weigh it down, and the simple flavors make it one of those meals you’ll want to come back to again and again. Try it out and let me know how it goes—I’d love to hear your spin on it or answer any questions you have.