Chicken Potato Soup With A Dollop Of Cottage Cheese Recipe

Ingredients

1. 2 tablespoons olive oil 2. 1 onion, finely chopped 3. 2 cloves garlic, minced 4. 2 large potatoes, peeled and diced 5. 2 carrots, sliced 6. 2 celery stalks, chopped 7. 1 pound boneless, skinless chicken breasts, cubed 8. 6 cups chicken broth 9. 1 teaspoon dried thyme 10. 1 teaspoon dried rosemary 11. Salt and pepper to taste 12. Cottage cheese for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent. 2. Add the potatoes, carrots, and celery to the pot, and cook for about 5 minutes, stirring occasionally. 3. Add the cubed chicken to the pot and cook until the chicken is no longer pink on the outside. 4. Pour in the chicken broth and add the dried thyme and rosemary. Season with salt and pepper to taste. 5. Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender and the chicken is cooked through. 6. Ladle the soup into bowls and top each serving with a dollop of cottage cheese. Serve hot.