High Protein Creamy Chicken Soup
This high protein creamy chicken soup is so flavorful, cozy, and perfect for chilly weeknights. When you’re craving classic chicken noodle soup, but want to amp up the protein, this soup is the answer! It packs a whopping 30g of protein per serving thanks to blended cottage cheese, rotisserie chicken and butter beans. I hope you and your family love this soup as much as I do ❤️.
- Protein-packed thanks to blended cottage cheese, shredded chicken, butter beans and chicken broth. An unbeatable combination that comes together to make 30g of protein per serving.
- So creamy and yummy thanks to the blended cottage cheese that not only adds a nice tang in flavor, it creams the soup up super nicely without using heavy cream.
- Perfect for chilly winter weather! Is there anything better than a warm bowl of chicken noodle soup on a cold winter day or when you’re not feeling well!?
What Makes This Soup High-Protein
Blended cottage cheese! Chicken! Butter beans! Chicken broth! And all that combined racks up a whopping 30g of protein per serving — doesn’t get much better than that!
Ingredients You’ll Need
Rotisserie chicken: This is a GREAT soup to make with leftover rotisserie chicken (or honestly even leftover breasts or thighs). All you need is 4 cups of shredded chicken, so you do you on what you want to use. Personally, I love picking up a rotisserie chicken when I make soups like this because it shortens the cooking time significantly, and tastes dang good.
Fun pasta: I like to use mafalda pasta (what’s in the photos!), but feel free to use your favorite pasta shape. I’ve also made this with bow tie, penne and rigatoni.
Veggies: A classic combination of chicken soup veggies like carrots, celery, and onions help amp up the flavor in the broth for this soup.
Butter beans: Butter beans not only add great texture to this soup, they also add a significant amount of protein per serving. Not a bean girlie? Feel free to skip.
Blended cottage cheese: This is my favorite way to add creaminess (and a boost of protein!) to soups. You’ll add this right at the end, but make sure to remove the soup from heat before doing so. Adding cold cottage cheese to a hot soup can cause it to curdle. If this happens to you, just keep stirring the soup until smooth.
How to Make Creamy Chicken Soup
- Sauté the veggies: Sauté the onion in a Dutch oven over medium/high heat until it begins to soften. Then, add the celery, carrots, and garlic to the pot and sautand for an additional 2-3 minutes. Add the bundle of fresh thyme and chicken broth to the pot and bring to a boil.
- Add the pasta: Add the pasta to the same pot and cook until the pasta is al dente.
- Add the chicken and beans: Keep the pasta in the pot and add the rotisserie chicken and butter beans to the pot. Turn the heat to low.
- Temper the cottage cheese: This is important! Remove 2 cups of broth from the pot and whisk the broth with the blended cottage cheese to temper the cottage cheese. Why? Adding a little broth to the blended cottage cheese heats it up a bit but not as quickly if you were to pour the blended cottage cheese directly into the entire hot pot of soup, which can cause the cottage cheese to curdle. No one wants curdled soup!
- Add the tempered mixture to the pot and stir to combine.
- Serve and enjoy!!
Serving Suggestions
I love serving this creamy chicken soup with crusty bread, or if I have time, my high-protein dinner rolls. They’re so delish!
Want to pair it with a salad? I recommend my classic caesar salad.
Let this soup cool completely before adding it to an airtight container. Store in the fridge for 5-7 days.
This soup freezes super well! Allow it to cool completely before placing in an airtight container (I honestly like freezing in a freezer-safe ziploc!). Make sure that you remove as much air as possible from the freezer-safe container. Mark the container with a ‘use by’ date and place it in the refrigerator for up to 3 months.
More of My Favorite Soup Recipes
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Heat olive oil in a Dutch oven over medium/high heat. Add the onion and season with ¼ teaspoon salt. Sauté the onion for 3-5 minutes or until it begins to soften.
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Add the celery, carrots, and garlic to the pot and saute for an additional 2-3 minutes. Add the bundle of fresh thyme and chicken broth to the pot and bring to a boil.
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Add the pasta to the pot and cook until the pasta is al dente. Keep the pasta in the pot and add the rotisserie chicken and butter beans to the pot. Turn the heat to low.
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Remove 2 cups of broth from the pot and whisk the broth with 1 cup of blended cottage cheese to temper the cottage cheese. Add the mixture to the pot and stir to combine.
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Serve when the soup reaches the desired temperature.
- I used shredded rotisserie chicken because it is easy and delicious. However, you can cook chicken at home and shred it yourself.
- I highly recommend using Mafalda pasta because it is a fun pasta with texture. However, you can use any type of pasta you would like.
- In step #4, do not skip tempering the cottage cheese with warm broth. This will ensure that the cottage cheese does not curdle.
Calories: 333 kcal, Carbohydrates: 33 g, Protein: 30 g, Fat: 9 g, Fiber: 5 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
