By pattikay in L.A. on December 05, 2006
Photo by PanNan
Photo by PanNan
"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."
Serving Size: 1 (331 g)
Servings Per Recipe: 6
"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."