The official first day of fall has passed so we can technically drink our pumpkin spice lattes, wear boots and sweaters and decorate for fall without feeling too ahead of schedule. It is still in the low 80’s here in Iowa so I haven’t been wearing many sweaters, but I did decorate my front porch with a wreath, mums and pumpkins!
Fall is one of my favorite times of year, especially because it’s the perfect time for soups and stews. Soups are usually easy to make (and recipes are easy to convert to be made in the slow cooker). One of my family’s favorite cold-weather dish is chicken and noodles. These are so delicious over mashed potatoes (the ultimate comfort food)!
Since it’s the beginning of fall, I thought I would add a little fall flavor and add pumpkin and sage to the homemade noodles for Chicken and Noodles with Pumpkin and Sage. I was a little scared steering from my regular recipe and upsetting my picky eaters, but everyone went back for seconds.
Homemade noodles are not as scary as they sound, so don’t be intimidated! All you need is flour, pumpkin puree, Freeze Dried Fresh Sage, salt and eggs. You mix these ingredients together in a bowl and form into a ball. Flour your cutting board and rolling pin to make sure nothing sticks and roll the dough very thin. Using a pizza cutter, cut the noodles. Our personal preference is very thin noodles, but you can cut them as big as you’d like.
You can then separate the noodles and drop them in any boiling soup for 3-4 minutes, but since pumpkin and sage are a little different then what my family is used to, I made a classic chicken soup with onions, carrots, celery, garlic and broth.
We like our chicken noodles like a soup, but you can thicken it up using these tips: 8 Ways To Make Any Soup Creamier.
What’s your favorite way to use pumpkin? Happy Fall!