Creamy Chicken Soup with Homemade Noki (Potato Noodles)

Ingredients

• 1 lb Yukon Gold potatoes (unpeeled, for noki)
• 2 pieces Egg yolks (large, separated from whites)
• 1 cup All‑purpose flour (sifted, for noodle dough)
• 1.5 lb Boneless skinless chicken thighs (trim excess fat and check for bone fragments)
• 2 tbsp Olive oil (for seasoning chicken and sautéing)
• 3 tbsp Garlic powder
• 2 tbsp Onion powder
• 1 tbsp Paprika
• 1 tbsp Dried oregano
• to taste Salt
• to taste Black pepper (freshly ground)
• 1 large piece Shallot (finely diced)
• 6 cloves Garlic cloves (peeled and roughly chopped)
• 0.25 cup Sun‑dried tomatoes (chopped; oil‑packed or dry)
• 1.5 tbsp Tomato paste
• 1 tbsp Red chili flakes (optional for heat)
• 6 cup High‑quality chicken broth (low‑sodium preferred)
• 4 cup Heavy cream (full‑fat for richness)
• 2 cup Fresh Parmesan cheese (finely grated; not pre‑grated)
• 4 cup Fresh spinach (washed and roughly torn)
• 5 stems Fresh Italian parsley (roughly torn)
• a few leaves Fresh basil leaves (optional, torn)

Instructions

1. Cook the potatoes

   Pierce the Yukon Gold potatoes with a fork, place them on a microwave‑safe plate, cover with a damp towel and microwave on high for 5‑minute intervals, rotating, until completely soft (about 15 minutes total).

   Time: PT15M

2. Rice the potatoes

   Push the hot potatoes through a ricer (or press through a fine‑mesh sieve) into a large bowl, scraping out any potato that clings to the sides.

   Time: PT5M

3. Make the noki dough

   Add 2 egg yolks to the riced potatoes, mix briefly, then gradually stir in 1 cup sifted flour. When the mixture forms a shaggy mass, turn it onto a lightly floured surface and knead by hand until smooth and elastic (about 8‑10 minutes). If the dough feels dry, sprinkle a little more flour; if too wet, add a pinch more flour.

   Time: PT15M

4. Shape and rest the noodles

   Divide the dough in half, dust each piece with flour, and roll into a ½‑inch thick log. Cut the log into even ½‑inch pieces, dust the pieces with flour to prevent sticking, and place on a sheet tray. Cover with a damp towel and let rest for 10 minutes.

   Time: PT20M

5. Prepare and season the chicken

   Trim excess fat from the chicken thighs, inspect for bone fragments, then drizzle with olive oil. Rub the thighs with 3 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp paprika, 1 tbsp dried oregano, and season generously with salt and pepper.

   Time: PT10M

6. Dice aromatics

   Finely dice the shallot, roughly chop the garlic cloves, and cut the sun‑dried tomatoes into short pieces.

   Time: PT10M

7. Sear the chicken

   Heat the Dutch oven over medium‑high heat for about 10 minutes, add a splash of olive oil, then lay the chicken thighs in a single layer (do not overcrowd). Sear 2 minutes per side, turning once or twice, until the pieces are golden and cooked through (internal temp ~155°F).

   Time: PT6M

   Temperature: medium-high

8. Remove chicken

   Transfer the cooked thighs to a plate and set aside.

   Time: PT2M

9. Sauté aromatics

   Reduce heat to medium. Add the diced shallot, chopped garlic, and sun‑dried tomatoes to the same pot. Stir constantly for about 3‑5 minutes until the shallot becomes translucent and fragrant.

   Time: PT5M

   Temperature: medium

10. Toast tomato paste and spices

    Stir in 1½ tbsp tomato paste, 2 tbsp garlic powder, 1 tbsp paprika, 1 tbsp dried oregano, and 1 tbsp red chili flakes. Cook, stirring, for 2 minutes until the paste darkens slightly and the raw smell disappears.

    Time: PT2M

    Temperature: medium

11. Add broth and simmer

    Pour in 6 cups high‑quality chicken broth, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally and scraping the bottom.

    Time: PT15M

    Temperature: medium

12. Incorporate cream and Parmesan

    Slowly whisk in 4 cups heavy cream, then add 2 cups freshly grated Parmesan. Return to a low simmer and cook, stirring every 1‑2 minutes, for 30 minutes until the soup thickens to a velvety consistency.

    Time: PT30M

    Temperature: low

13. Re‑add chicken

    Dice the rested chicken thighs into bite‑size cubes and stir them into the soup. Cook for an additional 5 minutes to re‑heat.

    Time: PT5M

    Temperature: low

14. Cook the noki

    Bring a large pot of salted water to a rolling boil. Drop the rested noodle pillows in batches; cook 2‑3 minutes until they float to the surface. Use a slotted spoon to transfer them directly into the soup.

    Time: PT3M

    Temperature: boiling

15. Finish with greens and herbs

    Add the washed spinach, torn parsley stems, and optional basil leaves. Stir for 2 minutes until the spinach wilts.

    Time: PT2M

16. Season and serve

    Taste the soup and adjust salt (and pepper if needed). Ladle into bowls and enjoy hot.

    Time: PT2M

Nutrition Facts

Calories

860

Protein

45 g

Carbohydrates

70 g

Fat

70 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yukon Gold potatoes: Russet potatoes
• Instead of Egg yolks: 1 whole egg (yolk + white)
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Boneless skinless chicken thighs: Boneless skinless chicken breasts
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Garlic powder: fresh minced garlic (increase amount)
• Instead of Onion powder: finely diced onion (½ cup)
• Instead of Paprika: smoked paprika
• Instead of Dried oregano: Italian seasoning
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Shallot: ½ small onion
• Instead of Garlic cloves: 2 tsp minced garlic
• Instead of Sun‑dried tomatoes: regular tomatoes, roasted and chopped
• Instead of Tomato paste: tomato purée (1 tbsp)
• Instead of Red chili flakes: cayenne pepper (½ tsp)
• Instead of High‑quality chicken broth: vegetable broth, water + bouillon
• Instead of Heavy cream: half‑and‑half (will be less thick)
• Instead of Fresh Parmesan cheese: Pecorino Romano
• Instead of Fresh spinach: baby kale
• Instead of Fresh Italian parsley: flat‑leaf parsley
• Instead of Fresh basil leaves: Thai basil

Equipment Needed

• Potato ricer or fine‑mesh sieve
• Mixing bowl
• Rolling pin or wooden board
• Large Dutch oven (6‑8 qt)
• Medium saucepan for noodles
• Slotted spoon
• Ladle
• Tongs
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Whisk (optional)
• Damp kitchen towel (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Cooking potatoes until fully soft
• Achieving a smooth, elastic noki dough
• Properly searing the chicken for flavor
• Toasting tomato paste without burning
• Simmering cream and Parmesan until thickened
• Cooking noki just until they float

Chef Tips from the Video

• Yukon Gold potatoes give the noodles a buttery texture; avoid starchy russets if you prefer a smoother noodle.
• Using a potato ricer eliminates the need to peel beforehand and yields a fluffier mash.
• Freshly grated Parmesan melts better and adds depth; avoid pre‑grated powdered cheese.
• Finish the soup with a drizzle of good olive oil and a pinch of cracked pepper for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Soup (without noodles) freezes well for up to 2 months. Freeze noodles separately and add fresh when reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Prepare the chicken broth a day ahead or use a high‑quality store‑bought version.
• The noki dough can be made up to 2 hours ahead; keep the shaped pillows covered with a damp towel.
• Cooked chicken can be shredded and refrigerated; add to soup just before serving.