Smokin' Chicken Noodle

Name: Smokin' Chicken Noodle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 roasted chicken, cut into pieces; 1 sweet Italian chicken sausage link; 3 large carrots, sliced; 1 large onion, chopped; 3 to 4 garlic cloves, whole; 1/2 fennel bulb, chopped; 2 tablespoons smoked sweet paprika; 1 to 2 dried chipotle peppers; 1 teaspoon fennel pollen (optional); Salt and black pepper to taste; 2 tablespoons fresh cilantro, finely chopped; 1/2 pound pappardelle noodles; 1 quart prepared chicken stock; 2 tablespoons olive oil

Recipe GLPRbffd8a653470c1

American

Main Course

55 min

310 cal

Servings: 8

Stovetop

Oven

SNAP eligible

A warming, smoke-kissed one-pot noodle dish featuring tender roasted chicken, Italian sausage, and pappardelle in a fragrant broth infused with smoked paprika, chipotle heat, and fresh herbs. Perfect for feeding a crowd with bold, comforting flavors.

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Ingredients

1 roasted chicken, cut into pieces

1 sweet Italian chicken sausage link

3 large carrots, sliced

1 large onion, chopped

3 to 4 garlic cloves, whole

1/2 fennel bulb, chopped

2 tablespoons smoked sweet paprika

1 to 2 dried chipotle peppers

1 teaspoon fennel pollen (optional)

Salt and black pepper to taste

2 tablespoons fresh cilantro, finely chopped

1/2 pound pappardelle noodles

1 quart prepared chicken stock

2 tablespoons olive oil

Directions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Slice the chicken sausage into 1/2-inch rounds and add to the pot. Cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
In the same pot, add the chopped onion and fennel bulb. Sauté for 3 to 4 minutes until softened and fragrant. Add the garlic cloves and stir for 1 minute.
Stir in the smoked paprika and crushed dried chipotle peppers. Toast for about 1 minute, stirring constantly, to release their oils and deepen the flavors.
Add the sliced carrots and stir to combine. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat to medium.
Add the roasted chicken pieces and reserved sausage back to the pot. Stir in the fennel pollen if using. Simmer for 8 to 10 minutes until the carrots are tender.
Add the pappardelle noodles directly to the simmering broth. Stir frequently to prevent sticking, and cook for 8 to 10 minutes until the noodles are tender but still have a slight bite.
Taste and adjust seasoning with salt and black pepper as needed. Stir in the fresh cilantro just before serving.
Ladle into bowls and serve hot. The flavors deepen as it sits, making it excellent for meal prep.

Comments

Grocery List Plus Editorial Staff4

Fennel pollen is the catch here—a specialty item you'll only find at Harris Teeter's spice section or a second trip to ALDI's limited selection, and it drives the cost per serving toward $3.50–$4.00 even with a rotisserie chicken. The 55-minute stated time ignores roasting or purchasing prep; add 10–15 minutes if you're buying a whole bird and breaking it down. The dish feeds eight and reheats well, but the heavy smoke and chipotle flavor means it won't fade into the background—good for a planned dinner, less flexible for leftovers three days later. Smoked paprika, dried chipotle, and fennel are all available locally, making this a one-stop-plus scenario rather than a full scavenger hunt.