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Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe

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4.4 from 67 reviews

This Gluten-Free Chicken Noodle Soup with Cottage Cheese is a comforting and nutritious recipe perfect for those seeking a hearty, gluten-free meal. Tender chicken breasts are browned and simmered with fresh vegetables, gluten-free pasta, and a creamy blend of cottage cheese and sautéed veggies, resulting in a rich, flavorful soup. The use of wholesome ingredients like carrots, celery, zucchini, and fresh herbs makes this soup both satisfying and wholesome.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Vegetables

  • 1/2 white onion, diced
  • 1 yellow zucchini, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced

Protein

  • 2 boneless skinless chicken breasts
  • 1 cup cottage cheese

Pantry & Spices

  • 4 ounces gluten-free egg tagliatelle pasta
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons light olive oil
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon thyme (dried)
  • 1 tablespoon parsley (fresh or dried)
  • 4 bay leaves
  • Dash of pepper

Instructions

  1. Prepare the chicken: Place two boneless, skinless chicken breasts in plastic bags and pound them until they’re an even thickness. Season both sides with flaky sea salt, onion powder, garlic powder, and a dash of pepper. Set the chicken aside to marinate briefly.
  2. Sauté vegetables: In a large pot, melt butter over medium heat. Add diced yellow zucchini, white onion, and minced garlic. Sauté the vegetables until the zucchini is fork-tender, about 5 to 7 minutes, stirring occasionally to prevent sticking.
  3. Brown the chicken: Add light olive oil to the pot with the sautéed vegetables. Place the seasoned chicken breasts into the pot and brown each side for 3 to 4 minutes until golden. This step seals in flavors and adds depth to the soup.
  4. Prepare the cottage cheese blend: While chicken is cooking, combine the cottage cheese, sautéed vegetables from the pot, and 1/2 cup of chicken stock in a blender. Blend until smooth to create a creamy base for the soup. Set this mixture aside.
  5. Simmer the soup: To the pot containing the browned chicken, add the gluten-free chicken broth, diced carrots, diced celery, salt, dried thyme, parsley, and bay leaves. Bring to a simmer and cook for 15 minutes to allow flavors to develop.
  6. Finish the soup: Remove bay leaves from the pot. Take out the cooked chicken breasts and shred them finely. Stir the blended cottage cheese and vegetable mixture into the simmering broth. Add gluten-free pasta noodles and shredded chicken back into the pot. Continue cooking for another 10 minutes until pasta is tender and flavors meld together.
  7. Serve: Ladle the hot soup into bowls and enjoy your comforting, gluten-free chicken noodle soup with a creamy twist from the cottage cheese blend.

Notes

  • You can substitute the yellow zucchini with green zucchini if preferred.
  • If you don’t have gluten-free egg tagliatelle, any gluten-free pasta will work.
  • For a spicier kick, add a pinch of red pepper flakes when sautéing vegetables.
  • Use fresh herbs if possible for more vibrant flavor; adjust quantity if using dried herbs.
  • This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/gluten-free-chicken-noodle-soup-with-cottage-cheese-recipe/