Smokin' Chicken Noodle
Recipe GLPRbffd8a653470c1
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.
