Super Hearty Chicken Stew
Easy hearty chicken stew recipe that your family will love
Sick Sick Sick…. it seems like everyone around me including my household have been knocked down by a cold or flu. I think I have wiped enough buggery noses for a life time! 🤧Can we all agree that sick kids are just the worse…oh wait maybe it should be husbands first and then kids.🤷♀️🤦♀️😜
At least that would be the ranking at my house, and it always seems like as soon as the first kid starts coughing or has a running nose my husband is panicking that they coughed on him or their infected hand touched him😜…….Lets just say that he is locking himself in our room and I am on my own and my life has become an episode of the walking dead with our infected kids moaning and walking around half awake until this so called virus passes through. Of course I still love you babe❤ but to say that I am exhausted and have no room to get sick myself is a drastic understatement.
This recipe is a lifesaver, it comes together quickly it is made in one pot (so less dishes!!), and it is comforting and nourishing for all your sick and healthy munchkins. It is full of bone broth, vegetables, and protein. If you don’t like soup or its not your jam….RECONSIDER even my husband who doesn’t like soup was a fan of this hearty chunky stew. So if you are sleep deprived, tired, have sick individuals in your home, or you just want a healthy quick and easy meal. Make this stew you won’t regret it and your family will love you for it.
Chicken Noodle Stew
Ingredients
- 4 tbsp butter, divided
- 4 oz mushrooms chopped finely
- 1/3 cup diced onion
- 1/3 cup carrot, diced
- 1/3 cup celery, chopped
- 1 tsp garlic clove, minced
- 5 cups chicken bone broth
- 8 oz egg noodles
- 1/2 cup half and half
- 1 tbsp all purpose flour
- 2 cups cooked chicken, shredded
- 1/2 green peas
- 1 tsp dried thyme
- 2 tsp fresh chives
Instructions
- Melt 2 tbsp. butter in a saute pan over medium heat. Add mushrooms, season with salt and pepper, and cook until browned and liquid nearly evaporates, 7-8 minutes. Transfer mushrooms to a plate.
- Sweat onion, carrot, celery, and garlic in remaining 2 Tbsp. butter in same pan, covered, over low heat, until vegetables soften, 3-5 minutes.
- Add broth, increase heat to medium-high, and bring to a boil. Stir in noodles, reduce heat to medium, and simmer until noodles are tender, about 10 minutes.
- Combine half and half and flour in a jar, shake until smooth, and stir into broth. Add chicken, peas, and mushrooms; cook until sauce thickens and is bubbly, about 5 minutes. Stir in Thyme and Chives and season with salt and pepper and serve.
Notes
Recipe adapted from Cuisine at Home February 2016
