Warm, comforting, and incredibly nourishing, this Creamy Chicken Veggie Power Soup is one of those recipes that feels like it’s doing your body a favor with every spoonful. It’s cozy without being heavy, creamy without cream, and packed with protein thanks to the blended cottage cheese and tender chicken.
This is the kind of soup you make when you want something wholesome, filling, and easy — perfect for busy weeknights, meal prep, or when you just want a bowl of something soothing and satisfying.
Why You’ll Love This Soup
• High-protein and very filling
• Creamy texture without heavy cream
• Loaded with vegetables
• Low-carb and nutrient-dense
• Great for meal prep
• Comfort food that still feels light
Servings & Timing
Serves: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Ingredients
Protein & Veggies
1 lb shredded rotisserie chicken (white meat preferred)
2 cups cauliflower florets or riced cauliflower
1 small zucchini, diced
1 cup spinach, chopped
½ cup diced carrots (optional, adds mild sweetness)
Soup Base
3 cups low-sodium chicken bone broth
½ cup cottage cheese, blended until smooth
1 teaspoon olive oil
Seasonings
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Tools You’ll Need
Large soup pot or Dutch oven
Blender or immersion blender (for cottage cheese)
Cutting board
Knife
Wooden spoon
How to Make Creamy Chicken Veggie Power Soup
1. Blend the Cottage Cheese
Add cottage cheese to a blender and blend until completely smooth and creamy.
Set aside — this will be added at the end to create the silky texture.
2. Sauté the Garlic
Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for 30–60 seconds, just until fragrant. Be careful not to brown it.
3. Add the Vegetables
Stir in:
• Cauliflower
• Zucchini
• Carrots (if using)
Cook for 3–4 minutes, stirring occasionally, to slightly soften the vegetables.
4. Add Broth and Seasonings
Pour in the chicken bone broth.
Add onion powder, Italian seasoning, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 10–12 minutes, or until vegetables are tender.
5. Add Chicken and Spinach
Stir in the shredded chicken and chopped spinach.
Simmer for another 3–5 minutes, until the spinach wilts and chicken is heated through.
6. Make It Creamy
Reduce heat to low.
Slowly stir in the blended cottage cheese, mixing constantly until fully incorporated.
Do not boil after adding the cottage cheese — keep it gently warm to maintain a smooth, creamy texture.
7. Taste and Adjust
Taste the soup and adjust salt and pepper as needed.
Tips for Best Results
• Blend the cottage cheese fully for the smoothest texture
• Keep heat low after adding cottage cheese to avoid curdling
• Use bone broth for extra protein and richness
• Dice vegetables evenly for consistent cooking
Variations & Add-Ins
• Add mushrooms for extra depth
• Use broccoli instead of cauliflower
• Stir in fresh herbs like parsley or basil
• Add a pinch of red pepper flakes for heat
• Swap spinach for kale
Serving Suggestions
• Enjoy on its own for a filling meal
• Serve with a slice of high-protein bread
• Pair with a simple side salad
• Top with fresh herbs or cracked black pepper
Storage Instructions
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutrition Highlights (Approximate)
High protein
Low carb
Creamy without heavy cream
Balanced and satisfying
Exact nutrition will vary depending on ingredients used.
Conclusion
This Creamy Chicken Veggie Power Soup is proof that comfort food can still be nourishing, light, and protein-packed. It’s simple, cozy, and the kind of recipe that makes healthy eating feel easy and enjoyable.
Thank you for continuing to cook along with me — recipes like this are made to support real life, real schedules, and real hunger.
