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.
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.
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.
We loved all the veggies in this stew and the slightly spicy flavor. I had a 12 oz package of kluski noodles, so I used all of it with 4 cups of chicken broth. I suspect that 1/2 cup would only work with precooked noodles. Like many stews, I bet the leftovers will taste even better. It will certainly be made again.