This Chicken Noodle Stew is a heartier version of your favorite chicken noodle soup. Packed with vegetables and savory dark meat chicken this recipe is one for those cozy days. Save this post to Pinterest so you can always find it.
Kevin is not a soup person. I’ve mentioned it before on my soup recipes but it was really the driving force in the creation of the Chicken Noodle Stew recipe. He is a stew person. I am not a stew person. I am a soup person. Like any married woman who wants to make her husband happy but also wants to be happy too, I made this recipe as a compromise of sorts. I really wanted to find a soup-like recipe we could both love (and ideally the kids too) while full-filling my desire to eat soup during the colder months of the year. I think this one might just be it!
Making it a stew
My Chicken Noodle Stew recipe takes everything you love about chicken Noodle Soup and makes it thicker and hardier. Like the broth-y counterpart, this soup includes pieces of tender chicken, pea, carrots, celery, onions and that undeniable flavor of homemade chicken noodle soup. I add in my favorite herbs and some flour for thickening to take the stew flavor to the next level.
The chicken for the recipe
More of the time, Kevin and I prefer dark meat chicken. We have some instances where we will use white meat chicken breasts but overall, the dark meat is more flavorful, holds moisture better and tend to be more tender when used in cooking. However, if you prefer white meat chicken breasts, feel free to use those too.
Unlike my regular Chicken Noodle Soup {HERE}, I keep the chicken here in chunks versus shredding it. I really wanted it to feel more hearty and the chicken being in large pieces felt like a better option to me. Plus, it takes less time than dragging out the pressure cooker or slow cooker like I do in the chicken noodle recipe.
Getting the most tender chicken
The trick to getting tender chicken in this recipe (or any stew/soup recipe) is to let the meat simmer in the broth for at least one hour. You can make this in about 45 minutes if you want to make it fast. In this case, you would let the chicken simmer for about 30 minutes. However, I recommend the full hour to really get the chicken tender.
Making the noodles
When it comes to making the egg noodles, I make them separately because I like to have fewer noodles and Kevin and the kids always like to have more noodles. You can make them in the same pot if you really want to but you have to time it right and add additional liquid. I recommend adding in two cups of water and two cups of chicken broth if you really want to make them in the same pot. Put them in about 20 minutes before you want the recipe to be done.
Also, keep in mind you need to have one pot that is large enough to fit all of this. Sometimes, my soups go right up to the top and there is no room. In this case there is a little room. I use my 5.5 quart Le Creuset Dutch oven for this {HERE}.
Tips for making my homemade Chicken Noodle Stew
- Make sure to use coarse sea salt as indicated in the recipe. If you use fine salt or table salt the measurements will be off. Coarse kosher salt would also work although I prefer sea salt.
- Feel free to add more vegetables if you like! I love to stuff my soups and stews full of vegetables so add the ones you love. Spinach would be great in this (add with the peas at the end) and even broccoli would be good too! (Add about 15 minutes before done).
- If you want the Chicken Noodle Stew even thicker, you can add corn starch. Remove 1 cup of the liquid and combine it with 1-2 tbsp of corn starch in a separate small pot. Simmer and whisk the corn starch into the broth. Then add all of that back to the soup pot.
- To save the Chicken Noodle Stew, put it in an airtight container in the refrigerator. I recommend saving the noodles separately so they don’t fall apart in rewarming.
- To reheat, put single servings in a bowl in the microwave for 3-4 minutes or bring everything to a simmer over a medium flame on the stove for 10-15 minutes.
- You can also freeze this recipe and save it for up to two months. Defrost by putting the soup in the refrigerator for 12 hours before reheating.
Looking for more cozy recipes?
If you love a good soup recipe or need some great chicken dinner ideas, try these!
- Minestrone Soup {HERE}
- Easy Broccoli Cheese Soup {HERE}
- Gouda & Apple Bacon Wrapped Stuffed Chicken {HERE}
- French Onion Chicken {HERE}
- Bacon and Mushroom Smothered Chicken {HERE}
- Chicken Tortilla Soup {HERE}
- Chicken Satay Skewers {HERE}
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Thank you so much for stopping by today, friends! I hope you love my Chicken Noodle Stew recipe. You can find the full, printable recipe below. Happy Eating!
Chicken Noodle Stew recipe
Equipment
- 2 large Dutch ovens or pots
Ingredients
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse sea salt
- 1/2 tsp fresh cracked pepper
For the stew
- 2 tbsp extra virgin olive oil
- 3 cloves diced garlic
- 1 cup diced yellow onions
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 4 tbsp butter
- 1/3 cup flour
- 1/2 cup dry white wine
- 5 cups chicken broth
- 1 cup heavy cream
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp coarse sea salt
- 1/2 tsp fresh cracked black pepper
- 8 oz. fresh green beans, ends removed and chopped in half
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn
For the noodles
- Large pot of water
- 1/2 tsp coarse sea salt
- 12 oz wide egg noodles
Instructions
- Add the cut chicken to a bowl and season with the garlic powder, onion powder, sea salt and fresh cracked pepper. Mix with your hands to ensure all the chicken has seasoning.
- Heat a largeDutch oven over medium to high heat and add the extra virgin olive oil. When it is shimmering, add the chicken to brown. Let it sear for 30 second untouched when you first put it in the pot. Remove once it is all browned and set aside.You might have to work in batches.
- Reduce the heat to medium to low. Add in the onions and garlic and sauté about 4 minutes until they are softening.
- Then add in the carrots and celery and cook another 4 minutes, stirring regularly.
- Add in the butter and when it is done melting, add in 1/3 cup of flour to make a roux. Mix together for about 3 minutes.
- Add in the white wine and mix continuously until the wine has mostly evaporated or been soaked up by the flour. Then add in the chicken broth and heavy cream.
- Add the chicken back in. Then add in the fresh rosemary and fresh thyme. Bring to a soft rolling boil. About 8 minutes. Add in the salt and pepper and then reduce to a simmer for 30 minutes to 1 hour. The longer you simmer the stew, the most tender and fall apart the chicken will be.
- Meanwhile, make thenoodles by combining the water and salt in another large pot and bring to aboil. Cook the egg noodles 10 minutes. Then remove them from heat and strain.
- About 5 minutes before the stew is done, add in the green beans. About 2 minutes before it is done, add in the corn and peas.
- Serve with a scoop or two of noodles and additional thyme and rosemary.
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