Dice chicken breast, chop onion, finely dice carrots, mince garlic, and separate broccoli into small florets. Shred cheddar cheese and ensure cream cheese is softened.

In a blender or using an immersion blender, blend the cottage cheese until completely smooth and creamy. Set aside.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breast and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion and diced carrots to the pot. Sauté for 5-7 minutes, or until vegetables are softened. Add minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste, creating a roux.

Gradually whisk in the chicken broth and then the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.

Add the broccoli florets to the simmering soup. Cook for 8-10 minutes, or until the broccoli is tender-crisp.

Remove the pot from the heat. Stir in the shredded cheddar cheese, softened cream cheese, Dijon mustard, ground nutmeg, and the blended smooth cottage cheese. Stir continuously until all the cheeses are melted and the soup is smooth and creamy.

Return the cooked chicken to the soup. Season generously with salt and freshly ground black pepper to taste. If you prefer a smoother soup, use an immersion blender to blend a portion of the soup, but leave some texture.

Serve hot and enjoy!