i’m getting ready to say bye-bye, ta-ta, toodle loo mf-er to winter. the sun has been shining in seattle the last few days, and i am so excited for the first signs of spring. but sure is cold here still…..brrrrrrrrr.
this chicken noodle style pappardelle dish is so cozy and delish with all kinds of herbs & spices. those big fat pappardelle noodles are too. good. to. be. true.
plus, i love anything that serves as a canvas for all the black pepper. more black pepper for me, the better.
the tiny bit of turmeric in here makes the noodles bright yellow and adds some earthy depth to the whole dish. be careful with that stuff and rinse your kitchen tools & bowls right away - it kinda stains!
you could make this into a true chicken noodle soup by using extra broth and fewer noodles. don’t forget to add some extra salt to taste.
this version is more of a pappardelle dish in the style of chicken noodle soup :) you may know that i don’t give much of a hoot about liquid brothy soups and i’m just here for all the textures.
pappardelle is such a treat and i always feel fancy when i get to buy some specialty pasta from the nice part of the store, lol. can’t wait to use the rest in something different, like stroganoff.
enjoy these scrumptious late winter noods!
Chicken Noodle Style Pappardelle
Total Time: 30 minutes
1 yellow onion, diced
1-2 celery stalks, sliced into bits
4 large carrots, sliced
2 TB. unsalted butter
1 chicken breast, cooked & shredded
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. turmeric
juice of 1 lemon, divided in half
32 - 40 ounces low-sodium chicken broth
4-8 ounces uncooked pappardelle noodles
fresh thyme sprigs & sage leaves
green onions, sliced
Cook and season the chicken breast as desired and shred on a cutting board. Toss the shredded chicken breast in juice of 1/2 a lemon & black pepper. Chop and dice all the vegetables.
Heat a large stock pot or dutch oven to medium heat and melt the butter. Add the diced onion and cook 3-5 minutes until translucent and browned, stirring frequently. Add the chopped celery and carrots and toss everything to cook a few more minutes until slightly tender. Add the salt, black pepper, paprika, and turmeric and stir. Add some fresh thyme sprigs and sage leaves to the pot.
Add the shredded chicken and chicken broth to the pot and bring to a boil. Once boiling, stir everything well and lower to a light rolling simmer. Add the uncooked pappardelle and toss with tongs, cooking for about 10 minutes until the noodles are tender. Squeeze the other half of lemon all over and toss to combine.
If you’d prefer a true chicken noodle soup, use more chicken broth and fewer noodles. Add extra salt & pepper to taste.
For noodles like I made in these photos, use 32 ounces of chicken broth and 8 ounces of uncooked pappardelle noodles.
Serve in bowls with extra thyme sprigs, sliced green onion, and plenty of black pepper. Store in covered dutch oven or airtight container in the fridge and reheat as needed. Enjoy within 3 days.