Chicken Noodle Stew Recipes

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

CHICKEN AND NOODLE STEW

Chicken and Noodle Stew image

This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans. Note the wide range on the amount of stock to be used. The original recipe called for 1/2 cup chicken stock - I ended up using 2 cans (about 4 cups). Maybe my tomatoes weren't juicy enough. Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock - cooking the noodles separately would change the amount of stock needed. When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good. I'm sure other vegetables would substitute nicely as well.

Provided by pattikay in L.A.

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes
1 tablespoon oil
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
2 medium carrots, peeled and cut into 1/2 inch rounds
1 small bell pepper (red, green, pick a color!)
4 roma tomatoes, cut into 1-inch cubes
1 cup dry white wine
1/2-4 cup chicken stock
3/4 teaspoon dried tarragon
1/2 teaspoon dried thyme
8 ounces egg noodles
1/4 cup packed chopped fresh parsley (I used about a tablespoon dried)
1 cup frozen peas

Steps:

Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
Remove chicken from skillet and set aside. Reduce heat to low.
Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
*With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

Nutrition Facts : Calories 344.5, Fat 5.6, SaturatedFat 1.2, Cholesterol 76.5, Sodium 329.1, Carbohydrate 39.8, Fiber 4.4, Sugar 6.5, Protein 26.8

CROCK POT CREAMY CHICKEN NOODLE STEW

Crock Pot Creamy Chicken Noodle Stew image

Make and share this Crock Pot Creamy Chicken Noodle Stew recipe from Food.com.

Provided by Beeracuda

Categories Stew

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
3 medium potatoes, cut into 1/2 inch cubes
1 (1 1/4 ounce) package onion soup mix
1/4 cup butter
1 (14 1/2 ounce) can chicken broth
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon paprika
1 teaspoon black pepper
1 (15 ounce) can peas, drained
15 ounces canned carrots, drained
1 (4 ounce) can mushrooms, drained
1 tablespoon parsley flakes
1/4 cup dry white wine
1 (12 ounce) package egg noodles
flour

Steps:

Place chicken in crock pot.
Add onion soup mix, butter, broth, and soups.
Sprinkle paprika and black pepper over mixture.
Add peas, carrots, and mushrooms.
Sprinkle parsley flakes over top.
Add white wine.
Cook on high for 1 hour, then low for 7 hours.
Add cooked noodles approximately 30 minutes before end of cooking time.
Stir thoroughly.
Add flour by the tablespoon and stir to thicken, if desired.

Nutrition Facts : Calories 472.4, Fat 13.2, SaturatedFat 5.1, Cholesterol 98.5, Sodium 1215.8, Carbohydrate 54, Fiber 6, Sugar 6.6, Protein 33.2

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