Chicken and Noodles with Pumpkin and Sage

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, Instantly 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!

Chicken and Noodles with Pumpkin and Sage Recipe

Serves 4 | Finish in 30 minutes
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Chicken and noodles is a family favorite recipe for those chilly nights. Add pumpkin and sage for a delicious seasonal twist.

Ingredients

3 cups cooked diced chicken
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
2 Tbls extra virgin olive oil
64 oz. chicken stock
1/2 tsp. black pepper
1 Tbls. Litehouse Instantly Fresh Garlic
For the noodles:
2 1/4 cups flour
1/2 cup pure pumpkin puree
2 tsp. Litehouse Instantly Fresh Sage
2 eggs

Directions

Preheat a stock pot with olive oil to medium heat.
Add diced onion, carrots, celery and garlic. Cook for about 5 minutes.
Add broth and chicken.
Meanwhile, in a bowl add the flour, pumpkin puree, sage and eggs and mix until combined.
Prepare a cutting board or flat surface with 1/4 cup flour.
Roll out the dough very thin, less than 1/4 inch thick.
Cut into thin strips with a pizza cutter.
Bring the soup to a boil and add in the separated noodles. Boil about 3-4 minutes.


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