Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds protein while being lower in calories.

gluten-free noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti squash

Zucchini noodles offer a lower-carb option.

Cut off the ends of the yellow zucchini and slice it thinly.

Chop 3 stalks of celery thicker for better shape and color.

Peel and chop 2 carrots thinly for quicker cooking.

Roughly chop 4 cloves of garlic after peeling them.

Use a wet paper towel next to the onion to prevent tears while chopping.

Roughly chop half of an onion for blending later.

Pound 2 boneless skinless chicken breasts to an even thickness in plastic bags using a rolling pin.

Season the chicken with coarse sea salt, onion powder, garlic powder, and black pepper on both sides.

In an enameled cast iron Dutch oven, melt 2 tablespoons of butter over medium-high heat.

Add the zucchini, garlic, and onion to the pot and season with a dash of salt; stir to coat in butter.

Cover with a lid and sauté for 5-7 minutes until fork tender, stirring every 1-2 minutes.

Remove the vegetables from the pot and place them in a blender.

Pour 2 tablespoons of olive oil into the pot and add the chicken breasts; cook for 3-4 minutes until golden brown on the bottom.

Flip the chicken and cook for another 3 minutes until golden brown on the other side.

Blend the sautéed vegetables with 1 cup of cottage cheese and 1/2 cup of chicken stock until smooth.

Add 4 cups of chicken broth to the pot and season with 1 tablespoon dried parsley, 1 teaspoon thyme, 1 teaspoon salt, and 5 bay leaves.

Add the chopped carrots and celery to the pot and stir.

Cover the pot and simmer for 15 minutes to cook the chicken and soften the vegetables.

Remove the chicken breasts and bay leaves after 15 minutes.

Pour the blended vegetable and cottage cheese mixture into the pot and add 6 oz of gluten-free egg noodles.

Stir everything together and shred the chicken with two forks, cutting it smaller for bite-size pieces.

Return the shredded chicken to the pot and stir well, scraping the bottom.

Cover and cook for another 10 minutes to meld the flavors and soften the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens