Total Time
Prep 15 mins
Cook 25 mins

A good comfort food. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 ONLY. Nice served with Merlot, Chablis, or White Zinfandel wine.

Ingredients Nutrition


  1. In a dutch oven, bring carrots and chicken stock to a boil over high heat.
  2. Reduce heat and simmer until carrots are tender, about 5 minutes.
  3. Remove carrots from stock.
  4. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.
  5. Add warm stock to the cottage mixture.
  6. Blend 1 more minute.
  7. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.
  8. Simmer, uncovered, about 20 minutes.
  9. (KEEP TEMPERATURE LOW, so sauce does not seperate).
Most Helpful

This was ok. I followed the directions exactly but I still had a problem at the end. Even with the low temperature, the sauce became a big blob of cheese (which BTW did surprise me, as I didn't realize that cottage cheese could melt that way)The flavour was ok and my parents who were over for dinner, did eat more than their fair share. However, I don't think I will make this again, sorry.

* Pamela * January 10, 2004

This tasted good, but I did not end up with a sauce at the end. It was soupy and runny and I'm not sure if that is how it was supposed to be. The kids liked it though, and I guess that's what matters!

mustang girl January 02, 2006