Creamy High-Protein Chicken Soup Recipe

This high protein creamy chicken soup is comforting, flavorful, and ideal for chilly evenings or when you need a nourishing bowl of soup. If you love classic chicken noodle soup but want extra protein, this recipe delivers — about 30 grams of protein per serving — thanks to blended cottage cheese, shredded rotisserie chicken and butter beans. It’s rich and creamy without heavy cream and comes together quickly for busy weeknights. I hope your family enjoys it as much as mine does.

Recipe highlights ⤵️

• Protein-packed: Blended cottage cheese, shredded chicken, butter beans and chicken broth combine to give roughly 30g of protein per serving.
• Creamy without heavy cream: The blended cottage cheese adds a pleasant tang and velvety texture while keeping the soup lighter than cream-based alternatives.
• Perfect for cold weather or feeling under the weather: A warm, hearty bowl of creamy chicken soup is both soothing and satisfying.

What Makes This Soup High-Protein

The protein comes from multiple sources: shredded rotisserie chicken supplies lean animal protein, butter beans add plant-based protein and fiber, and blended 2% cottage cheese boosts protein while creating a silky texture. Combined with a flavorful chicken broth base, these ingredients create a filling, nutrient-dense bowl that keeps you full longer.

Ingredients You’ll Need

Rotisserie chicken: This soup is perfect for using leftover rotisserie chicken or cooked chicken breasts/thighs. You’ll need about 4 cups shredded chicken. Using a rotisserie bird saves time and adds plenty of flavor.

Pasta: Any pasta shape works; the photos show mafalda, which gives texture and a fun look in the bowl. Small shapes like penne, orzo, or farfalle also work well.

Vegetables: Classic chicken-soup aromatics of onion, carrots and celery form the flavor base. Garlic and fresh thyme add brightness to the broth.

Butter beans: Also known as lima beans, butter beans lend a creamy bite and contribute extra protein and fiber. If you prefer not to use beans, you can omit them, but they do boost the protein content.

Blended cottage cheese: Use 2% cottage cheese and blend until smooth. Stir it into the soup at the end after tempering with warm broth to avoid curdling. This provides creaminess and protein without heavy cream.

How to Make Creamy Chicken Soup

1. Sauté the veggies: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add ½ large minced white onion and ¼ teaspoon of the salt. Sauté 3–5 minutes until the onion begins to soften. Add chopped celery, peeled and chopped carrots, and 3 cloves minced garlic; cook another 2–3 minutes.
2. Add herbs and broth: Stir in a bundle of fresh thyme and pour in 10 cups of chicken broth. Bring to a boil to develop the flavors.
3. Cook the pasta: Add 6 ounces of pasta to the pot and cook until al dente according to package directions.
4. Add chicken and beans: Once the pasta is nearly done, return the heat to low and stir in 4 cups shredded rotisserie chicken and a drained, rinsed 15-ounce can of butter beans.
5. Temper the cottage cheese: Remove about 2 cups of hot broth from the pot and whisk it into 1 cup of blended 2% cottage cheese to warm it gently. This prevents curdling when the cottage cheese is added to the hot soup.
6. Finish the soup: Stir the tempered cottage cheese mixture back into the pot and combine thoroughly. Heat gently until the soup reaches serving temperature, then adjust seasoning with the remaining ¾ teaspoon salt or to taste.
7. Serve: Ladle into bowls and garnish with fresh thyme if desired. Serve hot.

Serving Suggestions

This creamy chicken soup goes beautifully with a slice of crusty bread or soft dinner rolls. For a heartier meal, pair it with a simple green salad or a classic Caesar-style salad. A sprinkle of freshly cracked black pepper or a squeeze of lemon can brighten the flavors just before serving.

Storage & Reheating

Allow the soup to cool completely before transferring to airtight containers. Refrigerate for 5–7 days. To reheat, warm gently over medium heat on the stovetop until heated through. Reheating slowly helps preserve the creamy texture. If reheating from chilled, stir occasionally to keep the cottage-cheese base smooth.

Freezing Instructions

This soup freezes very well. Cool completely, then place in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

More favorite soup ideas

• High Protein Marry Me Chicken Soup
• Chicken Wild Rice Soup
• 20 Minute Thai Coconut Dumpling Soup
• 30 Minute Creamy Pumpkin Soup
• Ultimate Chicken Soup
• Creamy Chicken Orzo Soup

High Protein Creamy Chicken Soup Recipe

Summary: A cozy, protein-packed chicken noodle-style soup made creamy with blended cottage cheese. Serves about 8 and provides approximately 30g of protein per serving.

Author: Emily Richter

Prep: 25 mins   |   Cook: 20 mins   |   Total: 45 mins   |   Servings: 8

Ingredients

• 1 tablespoon olive oil
• ½ large white onion, minced
• 1 teaspoon sea salt, divided
• 4 stalks celery, chopped
• 4 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• A bundle of fresh thyme, tied with twine
• 10 cups chicken broth
• 6 oz pasta (any kind; mafalda shown)
• 4 cups shredded rotisserie chicken (or cooked/shredded chicken)
• 15 oz butter beans, drained and rinsed
• 1 cup blended 2% cottage cheese (blend until smooth)

Instructions

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and ¼ teaspoon salt; sauté 3–5 minutes until the onion softens.
2. Add the celery, carrots and garlic and cook 2–3 more minutes. Add the thyme bundle and chicken broth and bring to a boil.
3. Add the pasta and cook until al dente. Reduce heat to low, then stir in the shredded chicken and butter beans.
4. Remove 2 cups of hot broth and whisk it into the blended cottage cheese to temper it. Stir this mixture back into the pot and combine until smooth.
5. Heat gently until warmed through and serve.

Tips & Notes

• Using shredded rotisserie chicken speeds preparation and adds flavor, but you can use any cooked chicken.
• Mafalda is a fun textured pasta, but any small to medium pasta shape will work.
• Tempering the blended cottage cheese with warm broth prevents curdling and ensures a silky finish.

Nutrition

Nutrition information is an approximation. Per serving: Calories: 333 kcal; Carbohydrates: 33 g; Protein: 30 g; Fat: 9 g; Fiber: 5 g; Sugar: 6 g.