"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Noodle Stew Recipe

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This recipe for Chicken Noodle Stew, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts-1/2" cubes
3 quarts water or chicken broth
2 tablespoons olive oil
Chicken bouillon cubes
1/2 cup white onion (minced)
1 package frozen egg noodles
1 cup chopped celery leaves
Pepper to taste
2 bay leaves
Pinch of red pepper flakes
1 cup chopped celery stalks
3 tablespoons cornstarch in
2 cups sliced carrots
1/2 cup water

Directions:
Directions:
Combine first 4 ingredients in a large pot. Cook over medium-high heat until chicken is done and onions are clear. Add bay leaves, the other celery, carrots, water, and bouillon cubes (if used water); boil. Add slightly defrosted egg noodles cut into quarters; boil again for approximately 10-12 minutes or until noodles are chewy and carrots are crisp-tender. Add pepper, red pepper flakes and enough bouillon for a strong chicken flavor. Add 2/3 of the cornstarch mixture, stir and simmer to thicken. Add more for desired consistency. Remove bay leaves and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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