This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
We all have those days when we don’t want to cook dinner. Sometimes we opt for something quick and easy to make. I know it’s not always the healthier choice for some meals either. My family loves anything with noddles. My daughters are probably the biggest fans of noodles. They will eat them plain even. It’s odd, but they sure love them.
I use No Yolks noodles a lot in recipes. These are my favorite brand of noodles. I normally use them when I’m making chicken alfredo. I’ve also used them in many other casseroles and even soup. These noodles are very versatile. You can use them while making so many great dishes. They come in Broad, Extra Broad, Fine, Kluski, Dumplings, and now Stir-Fry noodles. I love that they have a few varieties, so you can make many great dishes. They are also high quality noodles that will cook up smooth, firm and fluffy and stay that way in any of your favorite recipes. I have never had a problem with these noodles before. They always cook up great!
No Yolks are a healthy egg noodle alternative. They’re made from egg whites and no cholesterol, and are low in fat and sodium. Think of all the amazing recipes you could create with these noodles. Since they’re versatile, you could make something like Sriracha Cheesy Noodles and Noodles with Kale and Walnut Pesto. Maybe you’d rather make a soup. How about something like Miso and French Onion soup. Either way, you’ll find a recipe to make them with.
I actually made some chicken dumpling soup with the No Yolks noodles. It turned out to be a great idea for dinner. I love using noodles in soup, so I wanted to try something different. I usually don’t use noodles in dumpling soup, but since I had them, I decided to give them a try. It turned out great too. I actually love it a lot more with the noodles. I can’t wait to make this again for my family soon.
3 Garlic Cloves
1 1/2 Pounds Chicken Breast
1 1/2 Cups Carrots
2 Celery Stocks
1/2 Cup Onion
Package of No Yolks Broad Noodles
48 oz. of Chicken Broth
For the Dumplings:
1 Cup Milk
2 Cups Flour (May need more if they become sticky)
1 Large Egg
1/4 tsp. Baking Powder
Directions: Cook up the chicken by itself. Meanwhile, you can put the garlic cloves, carrots, celery, onions, salt pepper and chicken broth in a pot and start cooking those. Also, cook the noodles in a separate pot. While everything else is cooking, you can start making the mix for the dumplings. Add the milk, flour, baking powder and egg together and mix those. You can put those dumplings in the pot of vegetables and broth once those are tender. Cook it covered for about 10 minutes or until the dumplings are fluffy. I added the noodles to my bowl of soup after putting it in a bowl. That way you can use as many noodles as you’d like. I would use about half the package of No Yolks Broad noodles for this recipe. You can use all of them, but it will most likely be to many noodles.
The No Yolks noodles make it so simple to make any dish. These noodles always fit in to my weekly cooking routine as well. I love using these for many types of dishes. Our family loves noodle dishes, so we use these often. I love the fact that they’re so versatile so that I can make a lot of great dishes with them. I’ve already used these noodles for many recipes in the past. I’m looking forward to making a lot more dishes with these as well. Since it’s fall, I’m going to be making a lot more soup recipes. Right now they have a .50 off coupon, so make sure to grab that while you still can.
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