Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This meaty stew really "Hits The Spot" when it's cold outside... Make along with some of my Grammie Bea's Herbed Dumplings, and you have a meal "Fit For A King"! Delish!

Ingredients Nutrition

  • 3 lbs chicken, chopped into bite sized pieces
  • 2 onions, halved
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • salt and pepper, to taste
  • 8 ounces egg noodles, cooked


  1. Put chicken in a lg. pot, and cover with water to 1" over chicken.
  2. Cook on med. heat, for 1 1/2 hours.
  3. After 1 1/2 hrs., add cut vegetables, and cook for 1/2 hours.
  4. As you are cooking, add more water to keep chicken covered.
  5. Remove veggies and chicken from stock.
  6. Mix 1 T. of cornstarch with 1/4 cup water in a small bowl. Add to boiling chicken stock.
  7. Return chicken to pot, and cook 5 minutes longer, to thicken.
  8. Serve over noodles or rice.


Most Helpful

This is a cinch to make and each spoonful is so tasty it has you going back for more! I made the dumplings to go with it and oh what comfort they brought. What a great duo to have together Linda! This recipe is going to my Zaar Cookbook of recipes and you can bet it will be made often. Thanks!

Beep Beep Momma's Taxi March 22, 2009

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