Creamy Chicken Noodle Stew
Thick and creamy Chicken Noodle Stew is a step above chicken noodle soup. It tastes totally homemade but uses a few tasty shortcuts!
Disclosure: This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.
A COMFORTING CHICKEN NOODLE STEW RECIPE
Do you know what I love most about this recipe? It makes me think of cold winter days and coming into a warm house that smells of soup cooking on the stove. This homemade stew is comfort in a bowl. The flavors blend together perfectly and it really takes no time at all to make!
FREQUENTLY ASKED QUESTIONS:
You can use any similar size frozen noodle or dried bagged noodles for this.
Add more chicken stock. Or if you don’t have any extra chicken broth left, add a bit of water and milk. Sometimes the egg noodles can soak up a lot of liquid so the answer is to add more liquid.
You can cook about 2-3 chicken breasts in the oven or in an air fryer. I have a recipe here for how to cook chicken breasts in the air fryer.
For this recipe you can use chicken stock, chicken broth or bone broth. Since we are using so much of it, the lower sodium helps you control the salt levels. You can always add a bit more salt as you go. Or you can make your own chicken broth and have complete control over salt levels!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- onion
- carrots
- celery
- garlic
- salt and pepper
- dried thyme
- chicken broth or bone broth (reduced sodium)
- Reames® frozen egg noodles
- whole milk
- corn starch
- rotisserie chicken
- frozen peas
HOW TO MAKE CREAMY CHICKEN NOODLE STEW:
Chop up all your veggies and debone the rotisserie chicken and slice it up into chunky pieces.
In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes (stirring often as it cooks.) Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.
Pour in both cartons of chicken broth. Bring mixture up to a boil.
Then add in package of Reames® frozen egg noodles. Stir and let simmer over medium-heat for 10 minutes.
Add in chopped chicken.
Add frozen peas. Stir then cover and allow to simmer for an additional 10 minutes.
In a bowl, whisk together milk and cornstarch until smooth.
Pour milk mixture into pot and stir well.
Bring mixture up to a gentle boil to thicken. Once thickened, ladle into bowls and serve with some sliced French bread.
CRAVING MORE RECIPES?
Creamy Chicken Noodle Stew
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, finely diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon pepper (or more to taste)
- 1/2 teaspoon dried thyme
- 2 (32 ounce) cartons chicken broth low sodium can be used
- 12 ounce package Reames® frozen egg noodles
- 1 1/2 cups whole milk
- 1/4 cup corn starch
- 1 rotisserie chicken (family size), chopped
- 1 cup frozen peas
Instructions
- Chop up all your veggies and debone the rotisserie chicken and slice it up into chunky pieces.
- In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes (stirring often as it cooks.) Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.
- Pour in both cartons of chicken broth. Bring mixture up to a boil.
- Then add in package of Reames® frozen egg noodles. Stir and let simmer over medium-heat for 10 minutes.
- Add in chopped chicken and frozen peas. Stir then cover and allow to simmer for an additional 10 minutes.
- In a bowl, whisk together milk and cornstarch until smooth. Pour this mixture into pot and stir well.
- Bring mixture up to a gentle boil to thicken.
- Ladle into bowls and serve with some sliced French bread.
Notes
- Any frozen noodles will work with this recipe. Try to make sure they are about the same size. You can also use bagged dry noodles.
- If your stew gets a little too thick, just add a bit more chicken broth to thin it out. You can also add a bit of water and milk if you don’t have anymore chicken broth.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This was so delicious! Real comfort food with some great flavor. I made it with homemade chicken broth from a rotisserie chicken and bone broth. I also added dried parsley.
What is ur favorite brand of Instant Pot? I have not bought one yet and am wondering what u think
Hi Tracy! Well, I won’t claim to be any kind of expert on the subject. I am most familiar with the Instant Pot brand and the Ninja brand. I love Ninja products but for the pressure cooker – I prefer the Instant Pot brand. It’s easy to use and no overly complicated. I haven’t had any issues with it and I use it a lot. A 6 quart size is really all most people need. If you cook for a lot of people or like to cook large cuts of meat – you may want to size up to an 8-quart. 🙂
How many servings does this make? I saw the nutritional information said 454 calories but how many servings of that are there if the recipe is followed?
Hey Brooke – sorry it’s on the recipe card. It’s an estimated 6 servings.
How many hours do you put the stew on for in a crock pot?
Hey Holly – I haven’t tested this recipe in a crockpot so I couldn’t say for certain. You may have to play it by ear and just test it out and see what works for you.