Here’s a recipe for a delicious creamy chicken noodle soup-stew that combines the comfort of a classic chicken noodle soup with the heartiness of a stew.
Creamy Chicken Noodle Soup-Stew
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups egg noodles
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions:
- Prepare the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Cook the Chicken:
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- Add the Broth and Seasonings:
- Pour in the chicken broth and water. Add the thyme, rosemary, parsley, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, until the chicken is cooked through and the flavors are well combined.
- Make it Creamy:
- Stir in the heavy cream and bring the mixture back to a simmer.
- Cook the Noodles:
- Add the egg noodles and cook according to the package instructions, usually about 8-10 minutes, until they are tender.
- Add the Peas:
- Stir in the frozen peas and cook for another 2-3 minutes until they are heated through.
- Thicken the Soup (Optional):
- If you prefer a thicker consistency, mix the cornstarch with water to create a slurry, then stir it into the soup. Let it cook for an additional 2-3 minutes until it thickens.
- Serve:
- Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve hot.
Enjoy your creamy chicken noodle soup-stew with a slice of crusty bread for a complete meal!
