A thick and hearty stew with chunks of chicken and bite-sized pasta with all the comfort and flavor of homemade soup that’s robust enough to satisfy even the biggest appetites.
TABLE OF CONTENTS:
Come again?? Did you mean chicken noodle soup??
Nope! This is more than soup – it’s thick and chunky and hearty in all the best ways!
And it’s thick without being creamy like a chowder (no milk or cream in this).
I love a good homemade chicken noodle soup BUT I never love the leftovers because the noodles absorb the thin broth and get too soft. And there are always leftovers when you make a big pot of something.
So I take the same basic concept and ingredients and make it into a stew so the leftovers are just as good, if not better, the next day or later in the week!
Plus this freezes well so it’s great to stock up on, especially in the winter months.
7 FAQ ABOUT CHICKEN NOODLE STEW
1. Do I have to use a whole chicken? I can’t make you but I can tell you nothing compares to the deep, rich flavor from stewing down a whole chicken.
2. Yeah, so anyway, can I use boneless, skinless chicken? You can. It won’t be quite as yummy but if you do, use about 3 pounds, substitute bone broth for chicken broth and add 1/2 stick more butter.
3. What makes this stew and not soup? It’s much thicker than chicken noodle soup and eats much heartier (you could almost use a fork).
4. Can I use another type of pasta? Absolutely! Since this is a stew, I’d choose something that’s bite-sized or smaller, but still hearty.
5. Can I add peas, mushrooms, or other veggies? ABSOLUTELY! I never add English peas because I LOATH them (I blame being forced to eat canned peas as a child and I should probably give them another try but won’t). But this is a stew, so the more chunky vegetables, the better!
6. Why do I have to strain the broth? You technically don’t have to but you’ll be glad you did. When cooking a whole chicken low and slow like this, it will break apart when you remove it from the broth so little bits of skin and bone often find their way into the broth.
7. Can I freeze it? Heck yes! Let it come to room temperature then portion into containers or bags. This stew can be frozen up to 3 months. Defrost in the fridge overnight or at room temperature during the day then reheat in the microwave or in a saucepan on the stove.
MORE CHICKEN & PASTA RECIPES
CUPBOARD CASSEROLE - A super quick and easy casserole using canned chicken, egg noodles and cream soup – all items from your cupboard or pantry!
CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice.
FRENCH ONION CHICKEN CASSEROLE - Chicken, noodles and French onion soup, topped with toasty buttered bread cubes and crispy fried onions.
CHICKEN & NOODLES - A one-pot recipe for creamy chicken with egg noodles made with just 5 ingredients for comfort food made easy!
CLASSIC CHICKEN TETRAZZINI - A baked casserole made with chicken, pasta, mushrooms and cheese that's easy, delicious and perfect for leftover chicken or turkey!
Recipe for How to Cook Chicken Noodle Stew
Chicken Noodle Stew
Ingredients
- 1 whole chicken
- 8 cups chicken broth, divided
- 1 bay leaf
- 4 large cloves garlic
- 1/2 cup (1 stick) butter
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups diced onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1/4 cup flour
- 2 cups ditalini pasta
- 1/4 cup minced fresh parsley
Instructions
- Place chicken, 4 cups broth and bay leaf in a large pot. Roughly chop the garlic cloves a few times then add to the pot (see notes). Heat over medium heat, covered, until boiling then reduce heat to low and continue cooking 1 hour. 1 chicken, 4 c. broth, 1 bay leaf, 4 cloves garlic
- Remove chicken to cool then strain broth into a large bowl; set aside.
- Sauté carrots, celery and onion in butter 10 minutes. Add salt, pepper, thyme and flour then continue cooking and stirring 5 minutes. 1 stick butter, 2 c. each carrot, celery & onion, 1 tsp. each salt, pepper & thyme, 1/4 c. flour
- Add strained broth and remaining 4 cups broth then cook and stir until boiling, scraping the bottom of the pot with a rubber spatula or wooded spoon. 4 c. broth plus strained broth
- Add pasta then cook 2 minutes less than manufacturer’s instructions for al dente preparation. You will need to gently stir the pasta while it cooks to prevent it from sticking to the bottom. 2 c. dry pasta
- Remove pot from heat and leave uncovered as soon as the pasta has cooked.
- Remove the skin and bones from chicken then cut chicken into bite-sized pieces. Stir chicken into soup then let everything rest 10-15 minutes or until pasta is tender.
- Stir in fresh parsley then serve. 1/4 c. parsley
Notes
- Letting the garlic cook this way rather than sautéing it with the vegetables allows for a more mellow flavor.
- I divide the broth to make it easier to work with since the broth used to cook the chicken will need to be strained, but you’re more than welcome to add all of the broth when cooking the chicken.
- Undercooking the pasta and adding the chicken at the end (when it’s cool) prevents the pasta from overcooking. You won’t want to leave this to simmer like most soups or the pasta will get too soft and mushy.
- Any other questions are likely answered in the FAQ section above the recipe card.
Nutrition Facts
Calories
341Fat
18 gSat. Fat
8 gCarbs
26 gFiber
2 gNet carbs
24 gProtein
17 gSodium
616 mgIron
1 mgCalcium
22 mg
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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.
I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).
And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy