375 ml carrots, thinly sliced 1 1/2 cup
500 ml chicken stock 2 cup
375 ml small curd cottage cheese 1 1/2 cup
30 ml lemon juice 2 tbsp
1 chicken, cooked, boned, skinned & cut into pieces
225 g spinach noodles, cooked & drained 1/2 lb
1 ml pepper 1/4 tsp
In a large pot; bring carrots and chicken stock to a boil over high heat. Reduce heat and simmer until carrots are tender crisp, about 5 minutes. Remove carrots from stock.
In a blender; combine cottage cheese and lemon juice. Blend until smooth, about 1 minute. Add warm stock to cottage cheese mixture. Blend 1 more minute. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper. Simmer, uncovered, about 20 minutes.
Serves 4