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About the Recipe: Did you ever think what would happen if you combined a chili and chicken noodle soup recipe? We did just that and it was so delicious. The heat from the peppers add a wonderful flavor to the broth, and those pappardelle noodles are such fun to slurp up as they cuddle up with a touch of cheddar cheese and sour cream. Give it a try!
Cook’s Note: Combining two of our favorite recipes created a delicious soup. I used al dente pasta company’s Golden egg pappardelle noodles, which cooks in 3 minutes. My family likes lots of noodles, so I used 6 ounces, which made them so happy. I cooked them al dente, but they softened as the soup cooled. As expected, the noodles will drink up lots of liquid so you might want to mix in the additional stock.
To Serve: Garnish the soup with chopped parsley. Serve with shredded cheddar cheese and sour cream.
Yield: 4 to 6 servings
pdf for Copy of Recipe – Chicken Chili Noodle Soup
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