There’s something about a stormy night that demands a big pot of cozy soup simmering away, and this one earned an instant spot in my cold-weather rotation. It’s creamy, nourishing, high-protein, and incredibly simple — exactly the kind of recipe that works for busy nights when you just want something warm and comforting.
Wild rice adds that hearty, earthy chew; blended cottage cheese makes it creamy without heavy cream; and fresh kale and peas brighten everything up. It also reheats beautifully, so don’t be afraid to double it for lunches throughout the week.
Ingredients
1.5 lb chicken breast
1 cup dry wild rice
1 container Trader Joe’s mirepoix (or 1 cup each chopped onion, carrot & celery)
8 cups chicken broth
1½–2 teaspoons salt (plus more to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon black pepper
2 cups chopped fresh kale
1 cup peas
2 cups 2% cottage cheese, blended smooth with a ladle of hot broth
Stovetop Directions
Sauté the veggies: Heat a splash of olive oil in a large cast-iron soup pot or Dutch oven. Add the mirepoix and sauté 4–5 minutes, until softened. Build the base: Add the wild rice, chicken breasts, broth, salt, garlic powder, onion powder, thyme, and pepper. Stir to combine.
Simmer: Bring the pot to a boil, then reduce heat to low, cover with the lid, and simmer for 40–45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
Shred the chicken: Once the rice is tender and the chicken easily shreds, remove the chicken breasts, shred them with two forks, and return them to the pot.
Add greens + peas: Stir in the chopped kale and peas. Let them soften and heat through for 5–10 minutes.
Make it creamy: Ladle some hot broth into a blender with the cottage cheese. Blend until completely smooth, then pour it into the soup. Stir well.
Finish + adjust: Taste and adjust the seasoning. I typically add another ½ teaspoon of salt at the end.
Optional: finish with a squeeze of lemon or a sprinkle of parmesan.
Macros
6 servings
Calories: 284 Protein: 27 g Carbs: 30 g Fat: 5.5 g
8 servings
Calories: 213 Protein: 20 g Carbs: 22 g Fat: 4 g
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