Chicken Noodle Stew
A satisfying tasty chicken noodle dish made from chicken thighs.
Equipment
Ingredients
- 1 tbsp Balsamic
- 2 tbsp Vegetable Oil
- 2 lrg Leeks
- 6 Celery Sticks (plus the leaves)
- 1 tsp Ground Black Pepper
- 1 tsp Cumin Seeds
- 500 g Boned Chicken Thighs (about 9 thighs)
- 1 tbsp Bouillon Stock Powder
- 1 pk Noodles (Crushed)
- 1 tin Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 tbsp Worcestershire
- 1 tbsp Tamari Sauce
Instructions
- 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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Nutrition
Calories: 314kcalCarbohydrates: 5gProtein: 18gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 104mgSodium: 721mgPotassium: 318mgFiber: 0.4gSugar: 2gVitamin A: 151IUVitamin C: 1mgCalcium: 25mgIron: 2mg
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