Description
Cozy Chicken Noodle Stew is a comforting homemade soup featuring tender rotisserie chicken, fresh vegetables, and either homemade egg noodles or dry pasta simmered in a flavorful herb-infused chicken broth. Perfect for a hearty and satisfying meal, this stew blends the richness of sautéed celery, carrots, and garlic with aromatic rosemary, thyme, and a touch of crushed red pepper for gentle warmth.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
Broth and Seasonings
- 10 cups chicken stock or broth
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon better than bouillon chicken flavor, or more as needed (or chicken bouillon granules)
Noodles and Protein
- 1 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle, or other bite-sized pasta
- 3 cups rotisserie chicken meat
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, add butter, diced celery, and carrots. Sauté the vegetables for 3 minutes until they start to soften, then add minced garlic and cook for another 30 seconds to release its aroma.
- Add Broth and Seasonings: Pour in the chicken stock, then season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Taste the broth carefully and add a spoonful of “better than bouillon” chicken flavor or chicken bouillon granules as needed to deepen the flavor.
- Bring to a Boil and Cook Noodles: Raise the heat and bring the broth to a boil. Once boiling, add your chosen noodles—whether homemade egg noodles or dry store-bought pasta—and cook just until al dente. If using store-bought noodles, be careful not to overcook them. Remove the pot from heat as soon as the noodles are barely tender, since they will continue to cook off the heat.
- Add Chicken and Final Seasoning: Stir in the shredded rotisserie chicken meat. Taste the stew again and adjust seasoning if necessary to ensure the flavors are balanced and comforting.
- Serve and Store: Serve the stew hot, and store any leftovers in an airtight container in the refrigerator for up to 4-5 days, depending on the freshness of the chicken used.
Notes
- Making chicken noodle soup from scratch with homemade stock and egg noodles elevates this dish to a level you won’t want to go back from.
- When cooking store-bought noodles, removing the pot from the heat right as noodles become al dente prevents mushy texture.
- Adjust salt and bouillon seasoning gradually by tasting the broth to avoid over-salting.
- Leftovers keep well refrigerated for several days, making this stew great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 6 g
- Sodium: 934 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 58 mg
