Chicken and Spinach Noodles

1. 1

   In a dutch oven, bring carrots and chicken stock to a boil over high heat.

2. 2

   Reduce heat and simmer until carrots are tender, about 5 minutes.

3. 3

   Remove carrots from stock.

4. 4

   In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.

5. 5

   Add warm stock to the cottage mixture.

6. 6

   Blend 1 more minute.

7. 7

   Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.

8. 8

   Simmer, uncovered, about 20 minutes.

9. 9

   (KEEP TEMPERATURE LOW, so sauce does not seperate).

* Per serving · 4 servings · Values may vary.

No additional tips available.