Description
This creamy marry me chicken soup is so good it will inspire proposals! Protein-packed thanks to the ground chicken and blended cottage cheese. I can’t wait for you to try this yummy soup.
Ingredients
- 1 lb. ground chicken
- 1 tablespoon sun-dried tomato oil
- 2 tablespoons Italian seasoning
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ cup sun-dried tomatoes, cut into strips
- 3 tablespoons tomato paste
- 4 oz. ditalini pasta
- 6 cups chicken broth
- 2 cups torn spinach
- 1 cup blended cottage cheese
- 2 tablespoons grated Parmesan cheese
Instructions
1. Add the ground chicken, sun-dried tomato oil, and Italian seasoning to a bowl and mix. Set aside.
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Break the chicken apart into bite-sized pieces similar to unrolled meatballs. Cook for 2-3 minutes, browning on both sides.
4. Add the onion, garlic, salt, sun-dried tomatoes, and tomato paste to the Dutch oven and cook for an additional 2 minutes.
5. Add the pasta and broth and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally so the noodles don’t stick to the bottom.
6. Once the noodles are fully cooked, stir in the torn spinach.
7. Remove from the heat and stir in the blended cottage cheese. If the soup is very hot, it may curdle at first, but just keep stirring until smooth.
8. Serve topped with grated Parmesan cheese.
Notes
If using Italian seasoning without salt, adjust salt to taste.
Ground turkey can be used instead of chicken.
For extra protein, swap chicken broth for bone broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 324
- Sugar: 7g
- Fat: 14g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 24g