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Chicken Noodle Stew

Chicken Noodle Stew

We’ve seen some new records lately. My sixth-month-old recently re-set her keep-Mommy-up-while-crying record (3 am) and our town just set a new record for the coldest January 5th. Cold weather and a tired mommy means a special focus on simple comfort food.

I really like chicken and noodle soup for its ease (and because I love chicken), but my husband is not overly fond of soup. So I came up with this recipe that’s as comforting as chicken noodle soup is, but is thick enough to eat with a fork. It’s a real WIN-WIN, because we all really enjoy it.

The base of this dish consists of the traditional French classic – mirepoix. That sounds exotic, but it’s simply carrots, celery, and onion. I added some fresh garlic and homemade chicken stock to round out the flavor. In addition, I like to add either parsley or some non-traditional spices, depending on my mood.

In fact, this is a very customizable dish, like most comfort foods. You can make it thinner by adding more stock, and create various flavor combos. You can do more or less veggies depending on how interested you are in chopping at the time. In the recipe below, I’ve provided a few of my favorite options. For the quickest variation, use less carrots and chose dried onion powder and celery seed in lieu of fresh. If you to want add an extra boost of flavor, use the spice-combo listed, or leave them out for a more traditional stew.

We’ve enjoyed this easy, delicious meal four times this week, and I’ve made it differently each time. We hope you and your family enjoy it as much as we do!

Chicken Noodle Stew

• 3oz linguine (or pad thai style linguine noodles, GF is fine)
• Olive oil
• 2 small onions, chopped (or 2 tablespoons onion powder)
• 3 cloves garlic chopped (or 1 teaspoon garlic powder)
• 3-5 carrots, diced
• 2 stalks celery, diced (or 1/4 teaspoon celery seed, optional)
• 3 ½-4 cups chicken stock, homemade is best (I used 3 ½ for a thicker stew)
• 2 tablespoons flour (GF is fine)
• 1 teaspoon white wine vinegar (optional, but tasty)
• 1-2 cups chopped or shredded, cooked chicken
• 1 teaspoon dried parsley (or for a special treat, use the following spice combination:
1/4 tsp paprika, and 1 pinch each of cayenne, cinnamon, turmeric, black pepper, and cumin)
• Salt and pepper to taste

1. Break the noodles into quarters lengthwise; set aside.

2. Put the chopped vegetables into the bottom of a medium-sized pot with the spices, if using. Drizzle with olive oil and salt with a heavy pinch of salt. Cook over medium heat for 4-5 minutes.

3. Add three cups of chicken stock and increase temperature to high. Mix the flour with ½ cup of chicken stock, and stir that into the pot. Bring stock to a boil and cook for 5 minutes.

4. Add the broken pasta. It will not seem like enough stock. However, cook the pasta for the length of time recommended on the package. Stir it very frequently. You might need more liquid depending on what kind of pasta you use, and/or if a lot of the liquid has evaporated.

5. Add the precooked shredded chicken and the parsley, if desired. Heat through. Salt to taste. Serves 4. (Note: This soup does not reheat well, so I don’t recommend making extra and freezing it.)

For more delicious chicken recipes, please pop over to check out my wonderful eBook Much Ado About Chicken.


Debra at Sweet Kisses & Dirty Dishes

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  1. What a delicious recipe, Debra! I look forward to making this for my family. I’m thinking about using diced sweet potatoes in lieu of the noodles. I can’t wait to give it a try. Appreciate you sharing! 🙂

  2. is the 3 oz of pasta a typo? That doesn’t seem like much. I’m making this now and will probably throw in 8 at least, or maybe the whole 16 oz bag.

    1. 3 oz is actually right. It does not sound like much, but it is what I need for my family of four with an extra serving. You can use more of course, but you will need a proportional amount of extra stock at least.

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