Ingredients:
1 1/2 cups carrots, thinly sliced
2 cups chicken stock or 2 cups broth
1 1/2 cups low-fat small-curd cottage cheese
2 tablespoons lemon juice
1 chicken, cooked,boned,and cut into pieces
1/2 lb spinach noodles, cooked and drained
1/4 teaspoon pepper
Directions:
In a dutch oven, bring carrots and chicken stock to a boil over high heat.
Reduce heat and simmer until carrots are tender, about 5 minutes.
Remove carrots from stock.
In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.
Add warm stock to the cottage mixture.
Blend 1 more minute.
Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.
Simmer, uncovered, about 20 minutes.
(KEEP TEMPERATURE LOW, so sauce does not seperate).
Servings: 4
Time preparation: 15 min.
Time total: 40 min.