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    You are in: Home / Recipes / Chicken and Noodle Stew Recipe
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    Chicken and Noodle Stew

    Chicken and Noodle Stew. Photo by PanNan

    1/1 Photo of Chicken and Noodle Stew

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    pattikay in L.A.'s Note:

    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.

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    Units: US | Metric


    1. 1
      Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
    2. 2
      Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
    3. 3
      Remove chicken from skillet and set aside. Reduce heat to low.
    4. 4
      Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
    5. 5
      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).
    6. 6
      *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).
    7. 7
      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).
    8. 8
      Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

    Ratings & Reviews:

    • on February 17, 2008


      I thought this was fantastic! I did use some leftover cooked chicken breast I had one hand ofr ease. I just cooked the mushrooms and onions with the seasonings and some added minced garlic. In place of tarragon I used marjoram and it was a wonderful substitution. I ended up using the 4 cups of stock, plus 1 can of chicken broth. The latter I added after added the veg ( I used chopped brocolli) as the broth was nearly cooked away. This is a fantastic light stew and I plan on making it often. I also used 1/2 of an 8 oz can tomato sauce instead of the diced tomato. which is just a personal preference.

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    • on February 26, 2007


      We made a nice lunch of this stew on Sunday. Went really well with a loaf of crusty sourdough bread I bought. I also added some swiss chard that I had frozen.

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    • on January 18, 2007


      Nice hot stew for a week night! I used chicken breast, canned diced tomatoes and egg noodles which needed to be cooked in liquid. I ended up using 2 cups of canned chicken broth. Thanks, pattikay in L.A.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken and Noodle Stew

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 344.4
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 1.1 g
    Cholesterol 76.5 mg
    Sodium 329.1 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 4.3 g
    Sugars 6.4 g
    Protein 26.8 g

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