Lunch / Dinner
Chicken & Noodle Stew
If you’ve never tasted a Chicken & Noodle Stew — not the soup — then you’re in for a real treat. Thicker and creamier, this Midwestern mainstay is just as comforting and tasty. It’s loaded with vegetables and herbs, and the convenience of rotisserie chicken can’t be beat. Frozen egg noodles are standard, and help thicken the sauce (along with a flour and half-and-half slurry). With each bite, you’ll feel like you’re wrapped in a warm blanket.
Why Frozen Egg Noodles?
Frozen egg noodles are heartier and fresher tasting than dry noodles. Using them gives this dish an old-fashioned, from-scratch quality.
Melt 3 Tbsp. butter in a sauté pan over medium heat. Add mushrooms, season with salt and pepper, and cook until browned and liquid nearly evaporates, 7–8 minutes. Transfer mushrooms to a plate.
Sweat onion, carrot, celery, and garlic in remaining 2 Tbsp. butter in same pan, covered, over low heat, until vegetables soften, 3–5 minutes.
Add broth, increase heat to medium-high, and bring to a boil. Stir in noodles, reduce heat to medium, and simmer until noodles are tender, about 20 minutes.
Combine half-and-half and flour in a jar with a screw-top lid. Cover jar, shake until smooth, and stir into broth. Add chicken, peas, and mushrooms; cook until sauce thickens and is bubbly, about 5 minutes. Stir in thyme and chives and season with salt and pepper.
% Daily Value*
Total Fat 42g 64%
Saturated Fat 23g 114%
Cholesterol 263mg 87%
Sodium 244mg 10%
Carbs 64g 21%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.