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Chicken Noodle Stew

Total Time: 45 min.
Servings: 6

What you need

1 cup chopped carrots (about 2-3 peeled carrots)
1 cup chopped celery (about 2-3 stalks)
3-4 cups cooked, chopped chicken (a rotisserie chicken works great here as well as my favorite stovetop method for cooked chicken in a flash)
16 ounces frozen egg noodles (like Reames brand)
1/3 cup all-purpose flour
2 cloves garlic, finely minced
8 cups low-sodium chicken broth
1 1/2 cups milk
1 tablespoon olive oil
1 cup frozen peas
1/2 teaspoon pepper
1 teaspoon salt
1 cup chopped yellow or white onion (about 1 medium onion)

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How to do it

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling.

2. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.

3. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they'll cook a few more minutes in the next step). In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!).

4. Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally. Stir in the frozen peas and cooked chicken and heat through.

5. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they'll definitely thicken up even more in the refrigerator).

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Nutrition

Calories
623.45cal ( 31.17% of daily need)
Fat
19.22g ( 29.56% of daily need)
Saturated Fat
5.59g ( 34.94% of daily need)
Carbohydrates
74.85g ( 24.95% of daily need)
Sugar
8.76g ( 9.73% of daily need)
Cholesterol
122.8mg ( 40.93% of daily need)
Sodium
606.04mg ( 26.35% of daily need)
Protein
38.41g ( 76.83% of daily need)
Selenium
81.51µg ( 116.44% of daily need)
Vitamin A
4029.73IU ( 80.59% of daily need)
Vitamin B3
12.36mg ( 61.82% of daily need)
Phosphorus
507.77mg ( 50.78% of daily need)
Manganese
0.93mg ( 46.45% of daily need)
Vitamin B6
0.59mg ( 29.62% of daily need)
Vitamin B2
0.46mg ( 27.2% of daily need)
Copper
0.52mg ( 26.24% of daily need)
Potassium
906.99mg ( 25.91% of daily need)
Zinc
3.49mg ( 23.25% of daily need)
Vitamin B1
0.35mg ( 23.16% of daily need)
Iron
3.88mg ( 21.55% of daily need)
Fiber
5.3g ( 21.19% of daily need)
Magnesium
84.22mg ( 21.06% of daily need)
Folate
72.13µg ( 18.03% of daily need)
Vitamin B5
1.76mg ( 17.56% of daily need)
Vitamin C
13.73mg ( 16.65% of daily need)
Vitamin B12
1µg ( 16.62% of daily need)
Vitamin K
16.12µg ( 15.36% of daily need)
Calcium
146.18mg ( 14.62% of daily need)
Vitamin D
1.02µg ( 6.8% of daily need)
Vitamin E
0.89mg ( 5.91% of daily need)

Breakdown

Proteins
24.55%
Fat
27.63%
Carbs
47.82%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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