School has started and everybody and their kids are catching colds. My daughter had a raging cold with a sore throat and my son got a bit of a cold too and they asked me to make them chicken noodle soup … not the canned stuff, but REAL chicken noodle soup, with real chicken bits in there and big, wide noodles. I needed a quick, easy soup, as it was a weeknight and we all had school/work the next day.
Luckily, the last time I was at Trader Joe’s, I picked up some Pappardelle noodles, with visions of a fancy pasta dish forming in my mind, but these pretty wide noodles are never going to make it into anything fancy. This pappardelle is going in my kids’ chicken noodle soup. If you can’t find pappardelle, use another wide or medium wide noodle — or make your own.
I added a bit of butter to this soup, along with a fresh (tiny) bay leaf and a bit of onion, garlic and carrots … and my kids love it. It’s quick, it’s easy, it’s sooo much better than that canned stuff. The little bit of butter really does make it taste like buttered noodle soup. Make this for your loved ones (or for yourself!) when they are feeling down. It’s an expression of love.
For myself, I added some tomato and zucchini to this soup, but feel free to add whatever other veggies you have on hand. A bit of tomato (or salsa) does help clear the broth.
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Buttered Noodle Chicken Noodle Soup
- Yield: 2 - 4 servings 1x
Ingredients
- 1/2 Tablespoon butter
- 2 Tablespoons chopped onion
- 1 small garlic clove, chopped
- 1 chicken breast, chopped into small bits
- 1 small carrot, peeled and chopped
- 1 small bay leaf
- 3 cups chicken broth
- 1 cup water
- 3 – 5 oz. papperdalle pasta
- Salt (or Red Robin Seasoning) & freshly ground pepper, to taste
Instructions
- In a medium saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent, stirring frequently. Add the chopped chicken and saute for 5 – 8 minutes more, stirring frequently, until the chicken is seared on all sides.
- Add the carrot and cook for a few minutes longer, then add the bay leaf, broth and water. Reduce heat to a simmer and let cook for 10 – 15 minutes, then add the noodles. Let cook until the noodles are soft, about 10 – 15 minutes.
- Season with salt or Red Robin Seasoning and freshly ground pepper to taste and enjoy while hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Let’s Get Real Friday, The Weekend ReTreat, Tuesday’s Table and Clever Chicks Bloghop.
