How many of you have been missing authentic chicken noodle soup? Well guess what?! You don’t have to miss out any longer. I’m going to show you how to make a perfect chicken noodle soup with noodles made from… CHEESE!
It seems crazy I know, but it was one of my more brilliant ideas. And I’m so excited to share with you. In this recipe I’ve used something called Bread Cheese for the noodles in this chicken noodle soup. Bread Cheese, also known as Juustoleipa or Finnish “squeaky cheese” is a curd cheese that doesn’t melt but gets soft and slightly chewy with heat. You can find another way I’ve use Bread Cheese in my recipe for Butter Fried Bread Cheese With Marinara Dipping Sauce (they are wayyy better than mozzarella sticks!)
What exactly is Bread Cheese?
Bread Cheese or Juustoleipa originated in Finland and other parts of northern Europe. Juustoleipa is a fresh-milk curd-cheese that has been pressed into blocks and dried. Removing the moisture from the cheese allows it to have a very long shelf life therefore traditionally keeping for up to several years. Because of the low moisture and the low fat content of the cheese it doesn’t melt easily but instead gets soft, chewy and squeaks against your teeth when biting, hence the name “squeaky cheese”. Originally, Juustoleipa was just dried and then re-toasted before serving giving it a slightly browned crust resembling bread. Today, manufacturers actually toast the cheese during the manufacturing process so it’s sold with the brown crust.
Juustoleipa (bread cheese) is very similar to the Turkish cheese Halloumi or the Indian cheese Paneer. All three of these cheeses have a very high melting point and brown nicely in a pan or on the grill. This style of cheese is very easy to make at home and I can recommend a few books and kits to get you started! Both the books below have recipes for both Halloumi and Paneer.
Now, it’s not that easy to find a recipe for Bread Cheese, Finnish Juustoleipa or “squeaky cheese”. So I’ll make it my mission to come up with an awesome recipe and share it here at Butter For All. In the meantime I did run across this pretty easy recipe from Foodgeeks but I can’t speak to the quality of the recipe because I haven’t tried it.
Bread Cheese For Noodles!
Please be warned that I have only used Carr Valley Bread Cheese to make the noodles for this Chicken Noodle soup recipe. You may experience differing results if another brand or a homemade cheese is used.
I was not financially compensated for this post. I received a sample from Carr Valley Cheese Company for review purposes. The opinions are completely my own based on my experience.
Please see sources for more information on bread cheese and where you can buy it.
The perfect chicken noodle soup without the carbs. Keto friendly all the way!
- 1 Pound Cooked Chicken Meat This can be meat from a roasted or rotisserie chicken or cooked chicken breast
- 2 Quarts Chicken Stock
- 3 Large Carrots Optional
- 6 Stalks Celery
- 1 Small Onion
- 2 Cloves Garlic
- 2 Tablespoons Fresh Cilantro Leaves Optional
- 1-2 Teaspoons Salt
- 1 Teaspoon Pepper
- 4 Ounces Bread Cheese
Dice the carrots, celery and onion.
In a large soup pot add the chicken stock and vegetables. Bring the pot to a slow simmer.
Mince the garlic and add it too the pot along with the salt (1 teaspoon at a time, while tasting) and pepper. *Some chicken stocks are saltier than others so you will have to taste the broth to salt it correctly.
While the vegetables are cooking cut the bread cheese into very fine strips resembling noodles. Set them aside.
When the vegetables are tender, dice the cooked chicken and add it to the soup.
Cook the soup for approximately five more minutes.
Divide the soup into bowls and let the bowls cool for 1 to 2 minutes. Add about 1/2 ounce of bread cheese noodles to each bowl and gently stir them in. It will take about one minute for the cheese noodles to soften. Garnish the top of the bowls with fresh cilantro leaves.