This chicken noodle soup is a rich and creamy meal that is perfect for a cold day. The chicken is cooked in a savory broth with tender vegetables, and then the chewy noodles and gooey cheese curds are added to give it a unique and satisfying texture. The cheese curds squeak in your mouth as you eat them, adding a delightful surprise to each bite. This soup is sure to warm you up and fill you up.
Ingredients
- 1 whole chicken, 3-4 pounds
- 3 quarts water
- 1 large onion, diced
- 3 large carrots, peeled and sliced
- 3 large stalks of celery (including leaves), diced
- 4 cloves garlic, diced (more if you’re really sick, garlic is a good cold killer!)
- 2 bay leaves
- 2 teaspoons dried sage
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
- Egg noodles, 250 g
- MouCo Cheddar Cheese Curds
Time 30 minutes
Cook Time: 1 Hour 30 mins
Yield: 12 servings
Directions
- Place the chicken in a large Dutch oven or soup pot. Cover with water. Bring to a boil, reduce heat and simmer until the chicken is falling off the bone, about an hour. Remove the chicken, and let cool to touch. Remove the meat from the bones.
- Add the onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth. Bring back to a boil, reduce heat and simmer until the veggies are tender, 15-20 minutes.
- Add the noodles to the simmering broth. Once all noodles are added, also add in the chicken. Boil noodles for 15 – 18 minutes until they are tender. Season with salt and pepper,and ladle into soup bowls. Add MouCo Cheddar Cheese Curds and stir in. They will melt and add a squeaky, gooey texture to your soup.
Notes
Depending on how much broth your noodles absorb, you might need to add a cup or two of water to thin out the soup after the noodles are finished cooking (or just eat it thick!).
