🧂 Ingredients

~ Serves 4

• • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • ½ onion, diced
  • 2 cups wide egg noodles
  • 1 cup MouCo cheddar cheese curds (room temperature)
  • 1 tbsp olive oil
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • Fresh parsley, chopped (optional garnish)

👣 Instructions

1. 1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (4–5 minutes).
   2. Add chicken broth and cooked chicken. Bring to a gentle simmer.
   3. Stir in egg noodles and cook until tender, about 7–8 minutes.
   4. Season soup with salt and pepper to taste.
   5. Turn off heat, then stir in MouCo cheese curds—let them warm and soften while keeping that signature squeak.
   6. Ladle into bowls, garnish with parsley if desired, and serve hot.

🎯 Notes & Pairings

• • Cheese tip: Bring curds to room temp—this helps them soften without melting into the broth entirely.
  • Broth twist: Add a pinch of dried thyme or a bay leaf while simmering for extra depth.
  • Serve with: Crusty bread, grilled cheese on the side, or a crisp white wine for cozy bowl nights.