Low-Carb Chicken Noodle Soup With Grain-Free Noodles Made From Cheese

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!

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 used 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.

Low-Carb Chicken Noodle Soup With Grain-Free Noodles Made From Cheese

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

The perfect chicken noodle soup without the carbs. Keto friendly all the way!

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Ingredients

• 1 pound cooked chicken 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 to 2 teaspoons salt
• 1 teaspoon pepper
• 4 ounces bread cheese

Instructions

1. Dice the carrots, celery, and onion.
2. In a large soup pot add the chicken stock and vegetables. Bring to a slow simmer.
3. Mince the garlic and add it to 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.
4. While the vegetables are cooking, cut the bread cheese into very fine strips resembling noodles. Set them aside.
5. When the vegetables are tender, dice the cooked chicken and add it to the soup.
6. Cook the soup for approximately 5 more minutes.
7. Divide the soup into bowls and let them 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 1 minute for the cheese noodles to soften. Garnish the top of the bowls with fresh cilantro leaves. 

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.