NO YOLKS 12 oz Yolk Free Dumplings

• 1-inch wide egg white pasta dumplings made without the egg yolk
• Cholesterol free, low sodium, low fat egg white pasta
• Check out No Yolks for more delicious and easy pasta recipes
• Use in place of traditional egg noodles

For the Broth:

• 3 tablespoons vegetable oil
• 2 pounds bone-in chicken pieces
• 6 cups water
• 1 cup onion, sliced
• 2 teaspoons salt
• 1 celery stalk, cut in half, quartered
• 1 bay leaf
• 3/4 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground pepper

For the Noodles:

• 6 oz No Yolks Dumplings
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 3 tablespoons all purpose flour
• 3 teaspoons water
• 1 lemon, juice and zest, if desired

For the Broth:

1. In heavy 5-quart saucepan over medium heat, heat oil; brown chicken. Drain off fat.
2. Add water, onion, celery, salt, bay leaf, thyme and pepper; heat to boiling. Reduce heat; simmer, covered, 40 minutes or until chicken is tender.
3. Remove chicken; discard chicken skin and bones, celery stalk, and bay leaf. Cut chicken into bite-sized pieces and set aside.

For the Noodles:

1. Heat broth to boiling; add uncooked pasta, carrot and celery. Boil, uncovered, over medium-high heat 10 minutes or until pasta and vegetables are tender.
2. Mix flour in water.  Stir flour mixture into broth and cook, stirring constantly, 1 minute or until thickened.
3. Add reserved chicken and lemon juice and zest, if desired, to dumplings mixture and heat through.

Broad | Dumplings | Extra Broad

No Yolks is the healthier alternative to regular egg noodles. Made from egg whites, No Yolks have no cholesterol and are low in fat and sodium. They cook up delicious, firm and fluffy, and stay that way in all your favorite recipes.