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–+ servings

Chicken Noodle Stew recipe

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. 
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Course: dinner
Cuisine: American
Keyword: Chicken Noodle Stew, Chicken noodle stew recipe
Prep Time: 10 minutes
Servings: 6 - 8
Author: Rachel

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.