I earned my crafty cook stripes today with this crazy idea for chicken based “noodles.” I got the idea from an old episode of Chopped and a chef who made fish based “noodles” with egg whites. It worked better than I expected, though I recommend adding more seasoning to the chicken purée to make the “noodles” more flavorful. They’re kind of bland with just salt added. Poultry seasoning, white pepper, or granulated garlic would all be good additions.

The most difficult and time consuming part of this recipe for me was getting the chicken purée in a piping bag and coming out of the tip in an even flow. I used the frosting technique of rolling the frosting/purée in plastic wrap before adding it to the piping bag. I’m not sure if this made the process easier, but it definitely made clean up a snap.

I piped the noodle base in lightly simmering homemade chicken soup to cook them, but I imagine they could be cooked in salted water, pasta sauce, or broth depending on the application. They worked great added to the soup, though, I had to do it in several batches as I waited for the noodles to cook through so they were set enough to stir into the soup. At least they cook quickly.

1 skinless boneless chicken breast
2 egg whites
1 tsp salt

Cut the chicken breast into several large pieces and place in the bowl of a food processor or high speed blender. Pulse several times to break up the chicken. Add egg whites and salt to the chicken. Pulse until the purée is smooth, scraping down the sides of the bowl as needed. Fill a piping bag with a medium to small sized round tip or quart sized Ziploc bag with on corner snipped off with the purée. Pipe the purée on the top of gently simmering liquid. Pipe the noodles to the length and shape you prefer without overlapping. Allow to cook through before either stirring the noodles into the liquid or removing them with a handled strainer. The noodles are cooked when the color changes from light pink to white and are firm to the touch of a spoon. It only takes a few minutes for the noodles to cook. It may take three or more batches to pipe and cook all the purée, depending on the diameter of the stockpot. After all the noodles are cooked, serve as desired and enjoy.