Chicken noodle stew, with its rich broth and hearty ingredients, is the epitome of comfort food. This one-pot wonder combines tender chunks of chicken, aromatic vegetables, and satisfying noodles in a savoury blend that warms the soul and delights the palate.
Perfect for chilly evenings or when you’re in need of a nourishing meal, this stew is a timeless classic that promises to gather everyone around the table. With a few simple tips and quality ingredients, you can transform this traditional dish into an unforgettable culinary experience.
Heat the oil on medium heat in a large deep sided frying pan and add the black pepper and cumin seeds. Add the leeks and balsamic, and fry for 2 minutes. Add the celery and fry for a further 2 -3 minutes. Add a little water to loosen the mixture.
Add the chicken thighs and let them fry for 2 minutes on each side. Add the tomatoes, puree and stock powder. Add some water to loosen the mixture. Turn down the heat to low and simmer for 1 -1.5 hours stirring occasionally to prevent sticking.
When the chicken starts to seperate under light pressure from a spoon add the crushed noodles. Add 500ml -750ml of hot boiled water. Allow to simmer 5-10 minutes until the noodles are cooked.
Add a splash of Worcestershire sauce and Tamari to flavour.
Top Tips
Creating a delicious chicken noodle stew requires a balance of flavours, textures, and fresh ingredients. Here are some top tips to elevate your stew:
Start with a Good Base: Sauté leeks, and celery in a bit of oil or butter until they start to soften. This builds a flavour foundation for your stew.
Use Quality Chicken: Opt for bone-in, skin-on chicken pieces like thighs or drumsticks. They have more flavour and won’t dry out as quickly as breast meat. You can remove the bones and skin after cooking if desired.
Brown the Chicken: Before adding your liquids, brown the chicken pieces in the pot. This adds depth to the flavour through caramelization.
Season Well: Don’t forget to season your chicken and vegetables as you cook. Salt, pepper, and herbs like thyme, rosemary, or bay leaves are essential. Fresh herbs added at the end of cooking will give a brighter flavor.
Rich Stock: Use a high-quality stock or broth. Homemade stock is best, but if you’re using store-bought, choose a low-sodium option so you can control the salt level.
Simmer Gently: Let your stew simmer gently rather than boiling vigorously. This ensures the chicken cooks through without becoming tough, and the flavours have time to meld.
Add Noodles at the Right Time: Add your noodles towards the end of cooking to avoid them becoming mushy. Egg noodles are a classic choice, but you can use any type of pasta you prefer.
Balance the Flavours: Taste and adjust the seasoning as needed. A splash of acidity, like lemon juice or a dash of white wine vinegar, can brighten up the whole dish.
Thicken if Desired: If you prefer a thicker stew, you can make a slurry with cornstarch or flour mixed with water and stir it into the stew, letting it simmer for a few minutes to cook out the raw flour taste and thicken.
Add Freshness: Finish the stew with fresh parsley or dill for a pop of color and freshness.
Consider Vegetables: Depending on your preference, you could add other vegetables such as mushrooms, or peas for additional texture and flavour.
Don’t Overcook: Once you’ve added the noodles and they’re cooked, serve the stew immediately. Overcooking can lead to mushy noodles and vegetables.
Remember, a stew is a forgiving dish, so feel free to adjust ingredients and seasonings to suit your taste. Enjoy your comforting bowl of chicken noodle stew!
Chicken Noodle Stew
Rachel
A satisfying tasty chicken noodle dish made from chicken thighs.
Heat the oil on medium heat in a large deep sided frying pan and add the black pepper and cumin seeds. Add the leeks and balsamic, and fry for 2 minutes. Add the celery and fry for a further 2 -3 minutes. Add a little water to loosen the mixture.
Add the chicken thighs and let them fry for 2 minutes on each side. Add the tomatoes, puree and stock powder. Add some water to loosen the mixture. Turn down the heat to low and simmer for 1 -1.5 hours stirring occasionally to prevent sticking.
When the chicken starts to seperate under light pressure from a spoon add the crushed noodles. Add 500ml -750ml of hot boiled water. Allow to simmer 5-10 minutes until the noodles are cooked.
Add a splash of Worcestershire sauce and Tamari to flavour.
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