Chicken Noodle Stew
User Reviews
4.7
Chicken Noodle Stew
Description
The Chicken Noodle Stew combines sautéed aromatic vegetables like onion, carrot, celery, and garlic with chicken broth to create a flavorful base. Frozen egg noodles are added and simmered until tender, after which a smooth mixture of milk and flour is whisked in to gently thicken the stew. Frozen peas and cooked chicken chunks round out the dish with added texture and protein. The stew develops more body as it cools, making leftovers thicker and heartier.
The stew serves well as a warming main course and can be paired with simple bread or a light salad. Using pre-cooked chicken, such as rotisserie, helps keep the preparation straightforward while still delivering a rich-tasting stew.
Seasoning with salt and pepper is adjusted to taste at the end. Serving shortly after cooking preserves the best texture, though leftovers can be reheated, noting the stew thickens further when chilled.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion about 1 medium onion, yellow or white, chopped
- 1 cup carrot about 2-3 peeled carrots, chopped
- 1 cup celery about 2-3 stalks, chopped
- 2 cloves garlic finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken broth low-sodium
- 16 ounces egg noodles like Reames brand, frozen
- 1 ½ cups milk
- ⅓ cup all-purpose flour
- 1 cup peas frozen
- 3-4 cups chicken a rotisserie chicken works great here as well (see note, cooked, chopped
Instructions
- In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
- Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they'll cook a few more minutes in the next step).
- In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
- Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they'll definitely thicken up even more in the refrigerator).
Notes
- Using cooked or rotisserie chicken simplifies preparation and enhances flavor.
- The stew thickens as it cools; reheat with a splash of broth or water if too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 33g | 66% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 455mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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