Creamy Marry Me Chicken Soup With Ground Chicken
A creamy, protein-packed chicken soup featuring ground chicken and blended cottage cheese for a comforting weeknight meal.
Equipment
- 1 Dutch oven Large
Ingredients
Main ingredients
- 1 lb. ground chicken
- 1 tablespoon sun-dried tomato oil
- 2 tablespoons Italian seasoning
- 2 tablespoons olive oil
- 0.5 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 0.5 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
Instructions
- Add the ground chicken, sun-dried tomato oil, and Italian seasoning to a bowl and mix. Set aside.
- Heat the olive oil in a large Dutch oven over medium heat. Break the chicken apart into bite-sized pieces similar to unrolled meatballs. Cook for 2-3 minutes, browning on both sides.
- Add the onion, garlic, salt, sun-dried tomatoes and tomato paste to the Dutch oven and cook for an additional 2 minutes.
- 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.
- Once the noodles are fully cooked, stir in the torn spinach.
- Remove from the heat and stir in the blended cottage cheese. Depending on how hot the soup is, the cottage cheese may curdle. Just keep stirring until smooth.
- Serve topped with grated Parmesan cheese.
- If using Italian seasoning without salt, adjust salt to taste.
- Ground turkey may be used instead of ground chicken.
- For added protein, substitute the chicken broth with bone broth.
Notes
To avoid curdling of the cottage cheese, stir vigorously after adding to hot soup. Taste and adjust seasoning if needed.