Go Back

Chicken Noodle Stew

Thick chicken noodle soup that will satisfy even the soup haters
Print Recipe Pin Recipe
Servings 8

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