Cottage Cheese Chicken Soup: This 13-Ingredient Recipe Delivers Ultimate Creaminess.

Cottage Cheese Chicken Soup has become my weeknight savior. It’s a creamy, comforting bowl for busy families and time-strapped professionals alike. I’m a chef who juggles menu planning with late-night service. I wanted a one-pot soup that delivers velvety richness without heavy cream. This recipe relies on cottage cheese and a splash of milk to create a luscious texture. Diced chicken, carrot, onion, celery, and garlic build real flavor you can taste in every spoonful. In about 35 minutes, you’ll have four generous servings. They reheat beautifully for lunches or quick dinners after a long day. Ready to cozy up your kitchen?

Table of Contents

What makes this recipe special

Cottage Cheese Chicken Soup is my go-to weeknight hug. I love that this bowl tastes indulgent and cozy, yet stays light enough for busy schedules. The magic happens with cottage cheese and a splash of milk, which melt into a velvety richness without heavy cream. It’s a one-pot wonder that frees up my evenings and keeps flavors bright, even after a long day. Every spoonful carries diced chicken, carrots, onion, and garlic—simple ingredients that taste like they were simmered all day. In about 35 minutes, I serve four satisfying portions that reheats beautifully.

The comforting, protein-packed weeknight win

That dairy duo keeps the soup creamy without heavy cream. Cottage cheese blends into the broth, boosting protein and giving a silky mouthfeel. With milk as needed, the texture stays smooth, not thick. It’s a weeknight win for busy moms and pros who crave comfort.

Ingredients

In Cottage Cheese Chicken Soup, I grab these simple ingredients and line them up for a cozy weeknight.

• 1 lb boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• Salt, to taste
• 1 cup cottage cheese
• ½ cup milk or almond milk
• 2 tablespoons fresh parsley, chopped

Ingredient notes and substitutions

For dairy options, use lactose-free cottage cheese or 2% milk.

If you’re watching sodium, start with less salt and adjust after tasting.

Want greens? Add a handful of spinach or kale in the last few minutes.

For a dairy-free version, skip cottage cheese and use a dairy-free cream alternative with almond milk.

If you can’t find Italian seasoning, substitute a pinch each of dried oregano, basil, and thyme to mimic flavor.

How to Make Cottage Cheese Chicken Soup

Step 1: Prep aromatics and chicken

I gather aromatics and chicken to start Cottage Cheese Chicken Soup with calm, confident intention.
Chop onion, carrot, and celery into small, even dice, so every spoonful blends evenly.
Mince garlic and dice chicken into bite-sized pieces for quick, uniform cooking.

Step 2: Sauté and build flavor

I heat olive oil in a sturdy pot over medium heat, ready to awaken flavors.
I add onion, carrots, and celery; cook until they soften, about four minutes, stirring occasionally.
Stir in garlic, cook thirty seconds, then brown the chicken with Italian seasoning and pepper.

Step 3: Simmer the broth and chicken

I pour in chicken broth; bring to a gentle simmer, watching for gentle bubbles to rise.
I simmer until the chicken is fully cooked and tender, about fifteen minutes, adjusting heat as needed.
Taste and adjust salt, pepper, and herbs, aiming for a balanced, comforting weeknight flavor.

Step 4: Finish with dairy and fold in creaminess

Lower heat and fold in cottage cheese and milk, whisking gently to avoid curdling.
I keep simmering slowly, stirring often, until the mixture becomes velvety without relying on cream.
Finish with fresh parsley, test one final time, then ladle into warm bowls.

Tips for Success

These quick tips keep Cottage Cheese Chicken Soup cozy, fast, and freezer-friendly.

Quick kitchen hacks

• Measure ingredients and mise en place before I start; it keeps Cottage Cheese Chicken Soup moving fast.
• Stir gently after adding dairy to avoid curdling; I keep a warm whisk handy.
• Simmer just enough; I watch the pot so veggies stay crisp and chicken remains tender.

Common missteps to avoid

• Over-salting early; I taste at the end for Cottage Cheese Chicken Soup.
• Heating dairy too aggressively; I keep heat low after adding cottage cheese and milk.
• Too much liquid dilutes flavor; I simmer a few minutes to reduce.

Equipment Needed

• Large pot or Dutch oven (4–6 quarts) for simmering; if you don’t have a Dutch oven, a heavy-bottomed pot with a lid works.
• Stirring spoon or wooden spatula for gentle mixing.
• Measuring cups and spoons for accurate ingredients.
• Sharp knife and cutting board for prep work.
• Ladle for serving and a whisk for smoothing the dairy finish.

Variations

Dairy-free option

For a dairy-free take on Cottage Cheese Chicken Soup, skip cottage cheese and use dairy-free cream and almond milk. Start with 1 cup dairy-free cream or cashew cream whisked into the broth, then add 1/2 cup almond milk to reach the right body. If you miss the tang, a pinch of white miso or nutritional yeast adds depth without dairy.

Added greens or herbs

Spinach or kale brightens Cottage Cheese Chicken Soup in minutes. Stir in a handful of greens in the last 2–3 minutes so they wilt without losing texture. Extra parsley for garnish adds color.

Protein swaps

If you want variety, try turkey or chicken thighs instead of breasts. Thighs stay juicier and deepen flavor with a longer simmer. For a plant-forward option, add white beans or chickpeas for extra protein.

Why You’ll Love This Cottage Cheese Chicken Soup

I love how Cottage Cheese Chicken Soup comes together in one pot, fast and cozy.
It stays light but tastes indulgent, thanks to cottage cheese magic.
This is weeknight relief that actually tastes like it simmered all day.

Ready in about 35 minutes, it’s perfect for busy moms and professionals.
No heavy cream? No problem—the Cottage Cheese Chicken Soup gets its creaminess from smart dairy pairing.
It freezes well, too, making meal prep feel like a win instead of a chore.

Serving Suggestions

When I serve Cottage Cheese Chicken Soup, I ladle it into warm bowls so the creamy steam hugs the room. A quick sprinkle of fresh parsley adds color and brightness. A wedge of crusty bread on the side makes this cozy bowl a complete weeknight meal.

Presentation ideas

• Ladle into warm bowls so the soup stays inviting and silky.
• Garnish with chopped fresh parsley for a bright finish.
• Pair with crusty bread or garlic bread for easy dipping.

Make It Yours: Cottage Cheese Chicken Soup for Your Schedule

Meal-prep and leftovers

I often double the batch on Sundays so four ready lunches await.
That makes weeknights feel calm, since dinner is already on track.
Protein-rich Cottage Cheese Chicken Soup keeps me fueled through back-to-back meetings.

Cool briefly, then divide into airtight containers for easy grab-and-go meals.
Refrigerate up to 3–4 days and reheat gently when hunger hits.
Stovetop warm, or microwave in short bursts, keeps texture smooth and cozy.

If you’re unsure about portions, use a standard 1-cup measure and label containers.
Label with date and contents to stay organized.
Leftovers taste best when you keep it simple and consistent.

Freezer-friendly tips

Cottage Cheese Chicken Soup freezes beautifully in individual portions.
Cool completely, then freeze in freezer-safe containers or bags laid flat.
Label with date and contents so you grab the right meal.

Thaw in the fridge overnight or use the defrost setting.
Gently reheat on the stove, whisking in a splash of milk if needed.
If texture shrinks or separates, a quick stir brings back creaminess.

For extra greens, add spinach or kale during reheating.
A squeeze of lemon brightens flavors after reheat.
This approach keeps weeknights easy without sacrificing taste.

FAQs

Can I use cream cheese or cream instead of cottage cheese?

Yes, you can use cream cheese or cream in Cottage Cheese Chicken Soup, but the texture will shift. The creaminess may become richer and thicker with cream cheese, while cream adds a silkier mouthfeel. If you swap dairy, add gradually and keep heat gentle to avoid curdling. For dairy-free kitchens, choose lactose-free cottage cheese or a dairy-free cream alternative and adjust with almond milk or broth to reach the right body.

What can I substitute for Italian seasoning?

Can’t find Italian seasoning? Create your own blend with dried oregano, basil, and thyme. If you have fresh herbs, use a teaspoon of each chopped. Start with 1/2 teaspoon of each dried herb and taste, adding more if you like a brighter note. This works beautifully in Cottage Cheese Chicken Soup.

Is this soup suitable for a low-sodium diet?

Yes, you can make a low-sodium version of Cottage Cheese Chicken Soup. Use unsalted broth and unsalted cottage cheese. Skip added salt or add very little at the end. Rely on garlic, onion, parsley, and lemon zest for brightness. In Cottage Cheese Chicken Soup, taste before serving to adjust with herbs instead of salt.

How long does Cottage Cheese Chicken Soup keep after reheating?

Cottage Cheese Chicken Soup keeps well in the fridge. Store in airtight containers for 3–4 days. Reheat gently on the stove or in short microwave bursts, stirring often. If it seems thick, whisk in a splash of milk. Texture should stay creamy without separating.

Final Thoughts

Cooking this Cottage Cheese Chicken Soup feels like a warm hug after a long day. I love how a simple pot can transform leftover moments into something soothing, nourishing, and almost celebratory. The creamy sweetness comes from the cottage cheese and milk, not heavy cream, which keeps weeknights light and lively. Each spoonful reminds me that home-cooked meals don’t have to be complicated to be comforting. When the house smells like garlic and kindness, I know we’ll sit, breathe, and savor together. This soup isn’t just supper; it’s a small, grateful ritual I keep coming back to. Again and again.

Closing Note: A Cozy, Weeknight Favorite

As I tuck this creamy, one-pot supper into my weekly rotation, I’m grateful for how easy it is to feed my people without spending the night at the stove. I hope Cottage Cheese Chicken Soup becomes a cozy staple in your kitchen too. Save this post, print the recipe, and share it with friends who crave comfort and speed. Bon appétit!

Print