"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 The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kris somerville
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp olive or vegetable oil
1 small onion, chopped (about 1/2 cup)
2 celery stalks, chopped
2 carrots, peeled & chopped
1/2 lb. skinless, boneless chicken breast, cut into 1 inch pieces
2 Bay leaves
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground sage
5 c. chicken broth
6 oz uncooked broad or extra broad egg noodles
2 Tbsp chopped fresh Italian parsley

Directions:
Directions:
Heat oil in a large saucepan over medium heat. Add onion, celery, and carrots and saute 2 mins. Add chicken pieces and saute 5-7 mins, or until golden brown on all sides. Add bay leaves, thyme, salt, pepper and sage, stir to coat. Add chicken broth and bring to a boil. Reduce heat, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 mins, or until noodles are just tender.
Remove from heat, discard bay leaves and stir in fresh parsley.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
can be made with turkey of cooked ham

 

 

 

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