12/15/2025
There’s something so timeless about chicken noodle soup. Warm, comforting, and endlessly familiar, it’s the kind of meal you always come back to 🤤
I paired it with Status 2023 Viognier, aromatic and inviting with notes of white peach, vanilla, Meyer lemon and soft white florals, bringing a rounded, polished contrast to this classic bowl 🥣
What you’ll need
2 onions, diced
3 garlic cloves, minced
3 carrots, diced
3 celery stalks, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp turmeric
1 tsp red pepper flakes
Salt and pepper, to taste
10 cups chicken broth
3 bay leaves
1 tbsp sesame oil
2 bone-in chicken breasts (about 2 lbs)
4 cups mafalda pasta
Parsley and freshly squeezed lemon juice, to top
How to prepare
In a large pot over medium heat, sauté the onions and garlic in olive oil and butter until soft and fragrant. Add the carrots and celery and cook until just beginning to soften.
Stir in the oregano, thyme, turmeric, and red pepper flakes, seasoning lightly with salt and pepper. Pour in the chicken broth, then add the sesame oil, bay leaves, and chicken breasts. Cover and bring to a gentle simmer, letting everything cook until the chicken is tender and cooked through.
Remove the chicken from the pot and set aside. Add the pasta to the broth and cook until almost al dente. While the pasta cooks, shred the chicken into bite-sized pieces. Return it to the pot and let everything simmer for a few more minutes, until the pasta is perfectly al dente.
Top with parsley and freshly squeezed lemon!
