BEST Gluten-Free Chicken Noodle Soup with Cottage Cheese
A creamy, protein-packed twist on classic chicken noodle soup with a secret cottage cheese ingredient that creates silky smooth texture without any tangy taste. Perfect for busy families and dietary restrictions.
Ingredients
For the Soup Base
- 1/2 medium white onion diced
- 1 medium yellow zucchini sliced thin
- 1 cup cottage cheese full-fat recommended
- 3 cloves fresh garlic minced finely
- 2 tablespoons butter unsalted preferred
- 2 medium carrots peeled and diced
- 3 stalks celery cut into small pieces
- 4 ounces gluten-free pasta egg tagliatelle works best
- 4 cups chicken broth low-sodium works well
For the Chicken
- 2 medium chicken breasts boneless, skinless
- 2 tablespoons light olive oil for browning chicken
- 1/2 teaspoon flaky sea salt for chicken seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 dash black pepper freshly ground
Seasonings
- 1 teaspoon salt for soup base
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 4 leaves bay leaves remove before serving
Instructions
- Wash all vegetables under cold water. Dice onion into quarter-inch pieces, slice zucchini thin, peel and chop carrots, cut celery into similar-sized pieces, and mince garlic finely.
- Place each chicken breast in a plastic bag and pound with a meat mallet until even thickness throughout. Mix flaky salt, onion powder, garlic powder, and black pepper in a small bowl. Sprinkle seasoning mixture over both sides of each chicken breast and set aside.
- In a large soup pot over medium heat, melt the butter. Add zucchini, onion, and garlic. Stir occasionally for 5-7 minutes until zucchini is soft and easily pierced with a fork.
- Drizzle olive oil into the pot with the cooked vegetables. Place seasoned chicken breasts in the pot and brown each side for 3-4 minutes until golden.
- Transfer cottage cheese, half of the cooked vegetables from the pot, and 1/2 cup chicken broth to a blender. Blend on high until completely smooth with no lumps. Set aside.
- Pour remaining chicken broth into the pot with the browned chicken. Add carrots, celery, salt, thyme, parsley, and bay leaves. Stir gently, increase heat to boil, then reduce to a gentle simmer for 15 minutes.
- Remove and discard bay leaves with tongs. Transfer chicken to a cutting board with a slotted spoon. Pour blended cottage cheese mixture into the pot and stir well. Add gluten-free pasta.
- Shred chicken into bite-sized pieces using two forks and return to the pot. Continue simmering for 10 minutes until pasta is tender. Taste and adjust salt and pepper as needed before serving.
Notes
Storage: Store in airtight containers in the refrigerator for 3-4 days. Add a splash of broth when reheating as pasta absorbs liquid.
Freezing: Freeze soup without pasta for best results. Cook fresh pasta when ready to serve. Freeze for up to 3 months.
Substitutions: Use rotisserie chicken to save 20 minutes. Chicken thighs work great. Swap butter for coconut oil for dairy-free. Use any gluten-free pasta shape you prefer.
Slow Cooker: Brown chicken first, then add all ingredients except pasta to slow cooker. Cook on low 6-8 hours. Add pasta during last 30 minutes only.
Vegetarian Option: Replace chicken with chickpeas or white beans. Use vegetable broth. Add extra vegetables like mushrooms or bell peppers.