Delicious Chicken Stew

Since we have the sickies around here this week I thought I would post tonight's dinner as it's the only thing that sounds good to my currently dilapidated taste-buds.

I sorta threw this together one night after seeing someone at work with something similar. I checked out a few chicken soup recipes, took out the stuff I hate, added some things I like and voila.

Chicken Stew

4 frozen chicken breast (smallish to medium – use less if they are huge)
3 carrots
1 small onion
(if you felt you had to you could add celery but I hate it so I don't add it)
4 cans chicken stock
1 12 oz package frozen Rheams noodles
1 cup frozen corn
1 cup frozen peas
1 tbsp veggie oil
1 tsp kosher salt
1 tsp dry thyme
1/4 tsp black pepper

Preheat the oven to 350 and bake the chicken on a foil lined cookie sheet for 15 minutes. Flip and cook an additional 15 minutes.

While the chicken is cooking heat the oil in a large heavy bottom dutch oven over medium heat. Chop the onions and carrots to what ever size you like – I chop ours relatively small so they cook faster. Add to the oil and saute until soft. Add salt and pepper. Add 3 of the cans of chicken stock and thyme. Raise heat to medium high and bring to a boil. 

When the chicken finishes cooking dice into bite sizes an add to soup. Add noodles, return to boil and cook 20 minutes. During the last 5 minutes add the corn and peas. (At this point if it seems like it needs more liquid add the other can of stock and heat through – this is a personal preference thing I think.) Serve with corn bread or other crusty bread.

Yummy. 😀 (I'll add pictures later once I get it made.)

Comments are closed.