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Everybody knows what chicken noodle soup is. In fact, it&#39;s usually exactly what the name indicates: chicken and noodles, in soup. But we fancy ourselves clever around here, and we thought, what if the word chicken actually described the noodles? Well, the result might blow your mind: we made noodles, out of chicken. And they’re good. Real good.After cooking, the sheets of meat somewhat resemble deli cold-cut chicken, and they have all the flavor of well-seasoned chicken thighs. The texture is soft and tender yet slightly firm, and it holds up nicely in a hot broth or consommé. We like to make thin noodles, but other shapes will work great too.This recipe is a great opportunity to learn more about ingredients you may not have worked with before, like Activa and sodium tripolyphosphate.Sodium tripolyphosphate (STPP) is an alkaline salt that will raise the pH of meats and seafood enough to increase their water-holding capacity. When you’re preparing “forcemeat,” as in this chicken noodle recipe, the polyphosphate salt will help extract and dissolve fibrous meat proteins, which in turn will create a stable meat emulsion that has a firm, noodlelike texture and won’t become greasy during cooking. You can achieve a similar result by substituting other phosphate salts, such as sodium hexametaphosphate, or simply relying on salt alone. Table salt will also extract and dissolve meat proteins, but it is less effective and requires more time. So if you use salt alone in this recipe, refrigerate the mixture for at least 8 hours prior to cooking.