Ingredients
Scale
- 1.5 lbs chicken breast, diced into bite-sized pieces
- 2 cups low-fat or full-fat cottage cheese
- 4 cups low-sodium chicken bone broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Fresh parsley or red pepper flakes for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sliced mushrooms. Sauté for about 5 to 7 minutes until the onions are translucent and the mushrooms have released their moisture. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the diced chicken breast to the pot. Season with salt, pepper, oregano, and smoked paprika. Cook the chicken for about 5 minutes, stirring occasionally, until the outsides are white and slightly browned. You do not need to cook it all the way through at this stage, as it will finish simmering in the liquid.
- Pour in the chicken bone broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes. This allows the chicken to become tender and the flavors to meld together perfectly.
- While the soup simmers, place the cottage cheese in a blender or food processor. Blend until completely smooth. If it is too thick, add a splash of water or a tablespoon of the warm broth. This step is crucial for achieving a creamy, non-chunky texture in your soup.
- Slowly stir the blended cottage cheese into the pot. Add the fresh baby spinach and stir until the leaves wilt. Continue to cook on low heat for 2 to 3 minutes until the soup is heated through. Do not let the soup reach a rolling boil once the cottage cheese is added to prevent curdling.
- Ladle the soup into deep bowls. Top with fresh parsley, an extra crack of black pepper, or red pepper flakes if you like a bit of heat. Serve immediately while hot.
- Cook Time: 30 minutes