Chicken soup is such a versatile recipe that can be adapted so many ways, and it is so satisfying to eat. I love making and serving soup because it often is fairly healthy and gets a serving or two of veggies in as well. This recipe is similar to my regular chicken soup recipe, but with the addition of cheese, bacon and scallions. I used store bought pasta here, but any of my soup recipes are great with my homemade egg noodles also.
Unless I am really in a rush, I almost always use a whole chicken, which I simmer for 1.5-2 hours to make both tender meat and stock used for the soup. You can do this a day or more ahead of when you actually make the soup. I like doing this because it is cheaper, no waste, and you get great chicken flavor in your soup. I served this with some toasted cheese bread.
Cheesy Chicken Noodle Soup
Ingredients
- 1 whole chicken neck and organs removed or you can sub chicken breasts/chicken stock
- few tbsp oil
- salt and pepper
- 3 carrots diced
- 3 celery ribs diced
- 1 onion diced
- 6 cups chicken stock from cooking the whole chicken or store bought
- 1 cup dry white wine
- 1 tsp dried thyme
- 1 tsp chicken powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp dijon mustard
- 1/2 lb pasta cooked
- 2 cups whole milk or half and half
- 2 cups shredded cheddar cheese don't use the preshredded in a bag because it won't melt correctly into the soup
- scallions
- cooked, diced bacon
Instructions
- Heat a deep stock pot over medium heat and add a tbsp of oil. Add the whole chicken and brown the skin well. Pour in enough water to cover and a little salt and pepper (you can season it more later). If you like you can add an onion, carrot and celery to help flavor the stock, although I like the pure chicken flavor without them just as much. Bring to a simmer and cook for 1.5-2 hours until the wings and joints easily come apart.
- Remove the chicken, cool, and pick off the meat. Put it aside in a bowl tossed with a bit of the broth and some salt. Strain the broth through a fine mesh strainer and reserve.
- Rinse the pot and add another tbsp of oil. Add the diced onion, celery, and carrot and cook, stirring with a pinch of salt over medium heat. Cook, stirring occasionally for about 5 minutes. Add the wine and allow it to boil. Reduce heat back to medium and add in the stock, spices, and mustard. Allow to simmer for 15-20 minutes until the veggies are tender.
- Add in the chicken and the milk and bring to a simmer. Remove from the heat and add the cheese a little at a time (reserve about 1/2 cup for the top), stirring well, so that it incorporates. Return to the stove on low and add the cooked pasta. Allow to come back to a simmer and then taste and add salt and pepper as needed. Then ladle into bowls and top with bacon, scallions and shredded cheese.