Light and Flavorful: No-Yolks Chicken Noodle Soup Recipe
Chicken noodle soup is a classic comfort food, especially welcome on a chilly day or when you’re feeling under the weather. This version offers a lighter, healthier twist by eliminating the egg yolks traditionally used in the noodle-making process. The result is a delicious and satisfying soup that’s lower in cholesterol and fat without sacrificing flavor. This recipe focuses on creating a rich, flavorful broth and perfectly cooked noodles, making it a go-to dish for any occasion.
Why No-Yolks?
The primary reason for omitting egg yolks is to reduce the cholesterol and fat content of the soup. While egg yolks contribute to the richness and color of traditional egg noodles, they also significantly increase the levels of these nutrients. For those watching their cholesterol or simply seeking a lighter meal, no-yolks noodles are an excellent alternative. They still provide a satisfying texture and allow the other flavors of the soup – the chicken, vegetables, and broth – to shine through.
Ingredients You’ll Need
Here’s a breakdown of the ingredients required to make a delicious no-yolks chicken noodle soup:
* **For the Broth:**
* 1.5 kg Bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a whole chicken cut into pieces) – Bone-in pieces add much more flavor to the broth.
* 2 tbsp Olive oil
* 1 large Onion, chopped
* 2 Carrots, chopped
* 2 Celery stalks, chopped
* 4 cloves Garlic, minced
* 10 cups Chicken broth (low sodium preferred)
* 8 cups Water
* 2 Bay leaves
* 1 tsp Dried thyme
* 1/2 tsp Dried rosemary
* Salt and freshly ground black pepper to taste
* Fresh parsley, chopped (for garnish)
* **For the No-Yolks Noodles:**
* 3 cups All-purpose flour, plus more for dusting
* 1 tsp Salt
* 1 cup Water, lukewarm
* 2 tbsp Olive oil
* **For the Soup:**
* 2 Carrots, peeled and sliced
* 2 Celery stalks, sliced
* 1 cup Frozen peas (optional)
* Cooked chicken, shredded (from the broth-making process)
* Fresh parsley, chopped (for garnish)
Equipment
* Large pot or Dutch oven
* Large mixing bowl
* Rolling pin
* Knife
* Cutting board
Step-by-Step Instructions
Follow these detailed instructions to create a flavorful and comforting no-yolks chicken noodle soup:
**Part 1: Making the Chicken Broth**
1. **Sear the Chicken:** In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Sear the chicken on all sides until golden brown. This step is crucial for developing a rich flavor in the broth. Remove the chicken from the pot and set aside.
2. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot. Sauté over medium heat until the vegetables are softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute until fragrant.
3. **Add Liquids and Seasonings:** Pour in the chicken broth and water. Add the bay leaves, dried thyme, and dried rosemary. Return the seared chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4. **Simmer the Broth:** Cover the pot and let the broth simmer for at least 2 hours, or up to 3 hours, allowing the flavors to meld together. The longer the simmering time, the more flavorful the broth will become. Skim off any foam or impurities that rise to the surface during simmering.
5. **Remove the Chicken:** Carefully remove the chicken from the pot and set aside to cool. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Reserve the shredded chicken for later use in the soup.
6. **Strain the Broth (Optional):** For a clearer broth, strain it through a fine-mesh sieve lined with cheesecloth. This step removes any small particles of vegetables or bones, resulting in a smoother, more refined broth. However, if you prefer a more rustic soup, you can skip this step.
**Part 2: Making the No-Yolks Noodles**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Add Wet Ingredients:** Gradually add the lukewarm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour if the dough is too sticky.
4. **Rest the Dough:** Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
5. **Roll Out the Dough:** Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough into a thin sheet, about 1/8 inch thick. The thinner the dough, the more delicate the noodles will be.
6. **Cut the Noodles:** Using a sharp knife or a pizza cutter, cut the dough sheet into thin strips, about 1/4 inch wide. You can also use a pasta machine to cut the noodles if you have one.
7. **Dry the Noodles:** Toss the cut noodles with a little flour to prevent them from sticking together. Spread them out on a baking sheet or a clean kitchen towel to dry for at least 30 minutes. This will help them retain their shape when cooked in the soup.
8. **Repeat:** Repeat the rolling and cutting process with the remaining dough.
**Part 3: Assembling the Soup**
1. **Bring Broth to a Simmer:** Return the strained or unstrained broth to the pot and bring it to a gentle simmer.
2. **Cook the Noodles:** Add the fresh no-yolks noodles to the simmering broth. Cook for 5-7 minutes, or until the noodles are tender but still slightly firm to the bite. Be careful not to overcook them.
3. **Add Vegetables:** Add the sliced carrots, celery, and frozen peas (if using) to the soup. Cook for another 5-7 minutes, or until the vegetables are tender.
4. **Add Chicken:** Stir in the shredded cooked chicken. Heat through.
5. **Season to Taste:** Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
6. **Serve:** Ladle the hot chicken noodle soup into bowls. Garnish with fresh chopped parsley.
Tips for Success
* **Use High-Quality Ingredients:** The flavor of the soup depends heavily on the quality of the ingredients. Use fresh, high-quality chicken, vegetables, and broth for the best results.
* **Don’t Skip the Searing:** Searing the chicken before simmering it in the broth adds a depth of flavor that is essential for a delicious soup.
* **Simmer the Broth for a Long Time:** Simmering the broth for at least 2 hours allows the flavors to fully develop. The longer the simmering time, the more flavorful the broth will be.
* **Strain the Broth for Clarity:** If you prefer a clearer broth, strain it through a fine-mesh sieve lined with cheesecloth. This step removes any small particles of vegetables or bones.
* **Dry the Noodles Before Cooking:** Drying the noodles before cooking helps them retain their shape and prevents them from becoming mushy in the soup.
* **Cook the Noodles Carefully:** Be careful not to overcook the noodles. Cook them until they are tender but still slightly firm to the bite.
* **Adjust Seasoning to Taste:** Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Don’t be afraid to add more seasonings if necessary.
* **Add Fresh Herbs:** Garnish the soup with fresh chopped parsley for a burst of flavor and freshness.
Variations and Additions
* **Vegetarian Version:** For a vegetarian version, omit the chicken and use vegetable broth instead. Add more vegetables, such as mushrooms, zucchini, or spinach.
* **Spicy Version:** Add a pinch of red pepper flakes or a chopped chili pepper to the soup for a spicy kick.
* **Lemon Chicken Noodle Soup:** Add the juice of one lemon to the soup for a bright, citrusy flavor.
* **Garlic Chicken Noodle Soup:** Add more garlic to the soup for a stronger garlic flavor.
* **Herb Variations:** Experiment with different herbs, such as dill, chives, or oregano.
* **Add Different Vegetables:** Feel free to add other vegetables, such as corn, green beans, or kale.
Serving Suggestions
* Serve the chicken noodle soup hot, with a side of crusty bread or crackers.
* Pair it with a simple salad for a complete meal.
* It’s also great served as a starter or light lunch.
* Chicken noodle soup is also known as a cold remedy.
Storage Instructions
* **Refrigerate:** Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze chicken noodle soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
Nutritional Information (Approximate)
*(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)*
* Serving Size: 1 cup
* Calories: 200-250
* Protein: 20-25g
* Fat: 5-10g
* Carbohydrates: 20-25g
* Cholesterol: Varies depending on Chicken fat. However, it is much less than the egg version.
This no-yolks chicken noodle soup is a comforting and nutritious meal that’s perfect for any time of year. With its flavorful broth, tender noodles, and wholesome ingredients, it’s sure to become a family favorite. Enjoy!