CHICKEN NOODLE STEW RECIPES

Steps:

• Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
• Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
• Remove chicken from skillet and set aside. Reduce heat to low.
• Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
• Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
• *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
• Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
• Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

Steps:

• Melt 3 Tbsp. butter in a sauté
• pan over medium heat. Add
• mushrooms, season with salt and
• pepper, and cook until browned
• and liquid nearly evaporates,
• 7–8 minutes. Transfer mushrooms
• to a plate.
• Sweat onion, carrot, celery, and
• garlic in remaining 2 Tbsp. butter
• in same pan, covered, over low
• heat, until vegetables soften,
• 3–5 minutes.
• Add broth, increase heat to
• medium-high, and bring to a boil.
• Stir in noodles, reduce heat to
• medium, and simmer until noodles
• are tender, about 20 minutes.
• Combine half-and-half and flour
• in a jar with a screw-top lid. Cover
• jar, shake until smooth, and stir
• into broth. Add chicken, peas, and
• mushrooms; cook until sauce
• thickens and is bubbly, about
• 5 minutes. Stir in thyme and chives
• and season with salt and pepper.