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)
- ½ teaspoon pepper (or more to taste)
- ½ teaspoon dried thyme
- 2 (32 ounce) cartons chicken broth low sodium can be used
- 12 ounce package Reames® frozen egg noodles
- 1 ½ cups whole milk
- ¼ 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 and other nutritional values can vary quite a bit depending on which brands were used.
I made this soup a few weeks ago when my daughter was sick and I wanted something more hearty than regular chicken noodle. This hit the spot. It was devoured by the family with requests to make again soon, which I am doing now. The secret I think is the frozen egg noodle, which I didn’t know existed and was shocked to find in the freezer section. In the past I have scratch-made egg noodles for soup, and these have that same hearty home made taste that dry noodles just can’t emulate. And without the time/mess!! Definitely try this easy soup — it will delight and comfort you at the same time.
Kellie, thank you so much for taking the time to come back and review. I was so, so happy to read this. It made my day! Thank you!!
Oh how I love this whole thing…the noodles are the bestest for sure…and all those chopped veggies! This is my kind of dish. Pinned and hoping to make soon. MMMM! XO
Reames doesn’t seem to be in my area 🙁 is there another frozen egg noodle you can recommend? (Or anyone)?
This looks delicious
Hi Brandie,
I really want to make this for guests this coming weekend. I was thinking about making it as directions say in a large pot, then putting in a crockpot to keep warm on low until dinner is served. Do you think the noodles will do alright that way? Also, my husband and I like leftovers. Will the noodles be alright the next day?
Thanks for your website
Oh, my goodness!! This was hands-down the best chicken soup I’ve ever had! Talk about comfort food! Only one variation I made… I didn’t have thyme, so I used dill weed. This was a huge hit with the family! Thank you so much, Brandie, for sharing! Love your recipes!
Hi Stacy! Woo hoo!!! Love, love, love hearing this! You made my day!
Very good. after trying it exactly like this first , I added a bit of Lemon zest to add a bit of acid and WOW ( instead of BAM LOL )
Try it , its a nice addition to this excellent recipe.
Is there any problem with doubling the recipe? I need to serve 12 at church on Wednesday.
This was very easy and so wonderful! It’s a keeper!
Thanks SO much Sande!! 🙂
Do the egg noodles work better than regular noodles? My girls complain that regular noodles grow too big and get soggy.
This was delicious and so simple! Thanks for sharing.
Thanks so much for coming back to let me know Nancy Jo!! Sure do appreciate it!
Hi:
Can I use 2% milk and add more cornstarch?? We don’t use whole milk. I want to try this recipe/.
Oh my goodness was this ever good!
Yahoo! Thank you Andrea! So happy you loved it!
Looks yummy! Can I add cooked shredded chicken breasts instead of rotisserie chicken?
I saw them at Walmart. (Noodles)
I use canned chicken if in a hurry and no chicken on hand. Also can of veg-all if last minute. Fast and still good.
I made this today and it is superb! I will never make chicken soup the old way again. This is my new favorite.
This looks great for those cold months! yummy! Will be making it soon!
Yeh Baby! This dish looks fabulous. I am a great lover of Reames noodles too! Love love love your tried and true recipes. XO
Wow! This recipe just takes the delight of chicken soup to the next level! Thank you for sharing! I am definitely gonna try this one!
Hope you love it!
Can you cook this in a crock pot for hours? I’d like to bring it to work for the office and don’t have a stove.
A stove at the office I mean!????
Ha! I got your meaning 🙂 You can cook the stew part of this in the crock pot. You just have to be careful when you add the noodles. If they cook too long, they continue to soak up all the liquid. I would add in the noodles about an hour before serving. That gives them time to soften up, soak up a little of the juices but still stay in shape. If that makes sense. 🙂
Perfect for a cold or chilly day! Thank you and Merry Christmas!
Hope you love it Joanne! Merry Christmas!
Where do you get the frozen noodles. I have not seen them before. Sounds perfect for these cold days!
I can usually find them at my Wal-Mart and Kroger 🙂 You can always just use the regular, dried egg noodles that are over in the pasta section.
This looks wonderfully delicious! And with the mirepoix mix sold in my store, I can skip all that chopping!
YES! If I could find that near me – I would totally do that too! I’m all about saving time!
Recipe calls for chicken broth. Directions list beef broth. May need to correct.
I sure did flub on that! Thank you! Got it fixed 🙂
FYI, the instructions list “beef” broth and I think it should be “chicken” broth. Recipe looks good. Love your website and thanks for the emails. Merry Christmas!
Thank you for your eagle eye! I got it corrected – I appreciate the heads up! Merry Christmas Chris!
This sounds incredible! I can’t wait to try it!