Thick & Creamy Chicken Noodle Stew

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 cup Peas, frozen
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 32 oz cartons Chicken broth

• Pasta & Grains

  • 1 12 oz package Reames frozen egg noodles

• Baking & Spices

  • 1/4 cup Corn starch
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Whole milk

Found on thecountrycook.net

Description

Directions

• Chop up all your veggies and debone the rotisserie chicken and slice it up into chunky pieces.
• In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes (stirring often as it cooks.) Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.
• Pour in both cartons of chicken broth. Bring mixture up to a boil.
• Then add in package of Reames® frozen egg noodles. Stir and let simmer over medium-heat for 10 minutes.
• Add in chopped chicken and frozen peas. Stir then cover and allow to simmer for an additional 10 minutes.
• In a bowl, whisk together milk and cornstarch until smooth.
• Pour milk mixture into pot and stir well.
• Bring mixture up to a gentle boil to thicken.
• Ladle into bowls and serve with some sliced French bread.

Nutrition