Josh's Chicken Noodle STEW
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups of unsalted chicken stock2 Tbls salted butter1 Tbl extra virgin olive oil2 stalks of celery, diced2 carrots, peeled and chopped1 small yellow onion, chopped4 tsps granulated chicken bouillon, divideda couple dashes of cracked black pepper.25 tsp white pepper.5 tsp curry powder1.5 lbs of boneless skinless chicken breast, cut into small pieces with the excess fat removed5 oz. whole wheat egg noodles (I use the Hodgson Mill variety1 cup finely chopped parsley (you could use flat leaf, but curly is better for the American feel of this recipe)
Chop the vegetables and saut� them in the butter and olive oil. season them with one teaspoon of the bouillon and the pepper (black and white) and curry powder. Then add them to the pot with the chicken stock. Add one teaspoon of the bouillon to the stock and heat it to boiling.
Saut� the chicken seasoned with the last two teaspoons of bouillon. Add a little of the broth to the pan and allow it to simmer a bit to get all of the flavor. Add this mixture to the pot and bring it back to boiling.
Add the noodles to the pot and return it to a boil. Boil for about seven minutes or until the noodles are very near done. Reduce the pot to a simmer and add the parsley. Continue simmering until the stew is a perfect consistency: only slightly thinner than a home style chicken and noodles. The stew will thicken slightly as it stands.
Serve with a hearty salad. Makes about 6 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JOPPERM2.
Saut� the chicken seasoned with the last two teaspoons of bouillon. Add a little of the broth to the pan and allow it to simmer a bit to get all of the flavor. Add this mixture to the pot and bring it back to boiling.
Add the noodles to the pot and return it to a boil. Boil for about seven minutes or until the noodles are very near done. Reduce the pot to a simmer and add the parsley. Continue simmering until the stew is a perfect consistency: only slightly thinner than a home style chicken and noodles. The stew will thicken slightly as it stands.
Serve with a hearty salad. Makes about 6 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user JOPPERM2.
Nutritional Info Amount Per Serving
- Calories: 313.1
- Total Fat: 8.9 g
- Cholesterol: 98.8 mg
- Sodium: 747.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.8 g
- Protein: 34.5 g
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