Ingredients
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 4 cups chicken broth
– 1 cup cottage cheese
– Salt and pepper to taste
– Optional: Fresh parsley for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Chef’s knife
– Cutting board
– Measuring cups and spoons
Step-by-Step Instructions
To start, I heat a splash of oil in my large pot over medium heat. Once hot, I gently add the diced onion, carrots, and celery. I let them cook for about 5 minutes, stirring occasionally until they become tender, and my kitchen fills with that delightful aromatic scent. The vegetables provide a lovely base for the soup and set the tone for what’s to come. (See the next page below to continue steps…)