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Chicken Noodle Vegetable Stew Recipe
This Chicken Noodle Vegetable Stew Recipe is easy to make and the perfect solution when you need simple and flavorful comfort food.
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
351
kcal
Author
April Woods
Ingredients
5
boneless skinless chicken thighs
cut into pieces
1
medium sweet yellow onion
small diced
4
large garlic cloves
minced
1
teaspoon
seasoned salt
4
tablespoons
flour
4
tablespoons
olive or vegetable oil
2
cups
chopped celery
8 - 10
cups
chicken stock or broth
10
medium red potatoes
chopped
2
cups
chopped carrots
2
cups
sliced mushroom
we used baby portabellas
2
cups
sweet corn
egg noodles
we like to make our own, see how here!
fresh parsley
salt and pepper
Instructions
In a heavy bottomed stock pan, brown chicken thigh pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
Add onion, garlic, and seasoned salt. Saute until fragrant and translucent.
Add flour, and oil. Saute 3 - 5 minutes until flour loses its rawness.
Pour in 8 cups chicken broth, and bring to a light simmer.
Add potatoes, carrots, mushrooms, and sweet corn. Simmer uncovered until potatoes and carrots are fork tender. Add additional broth if necessary.
Drop in egg noodles, and cook to al dente.
Finish with salt, pepper, and fresh parsley.
Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
351
kcal