CHICKEN NOODLE STEW

No, no, that’s not a typo. I promise I surely supposed chook noodle stew and no longer chook noodle soup. careworn?

Don’t fear, I wasn’t absolutely familiar with the concept of stew in bird noodle form both till a bit even as in the past.

and then it all became a chunk more clean once I realized that similar dishes are frequently known as simply bird and noodles. This stew is like bird noodle soup but thicker, richer and magnificently more noodly.

Components

•  1 tablespoon olive oil
•  1 cup chopped yellow or white onion (about 1 medium onion)
•  1 cup chopped carrots (about 2-3 peeled carrots)
•  1 cup chopped celery (approximately 2-3 stalks)
•  2 cloves garlic, finely minced
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  8 cups low-sodium chicken broth
•  sixteen oz. frozen egg noodles (like Reames brand)
•  1 half of cups milk
•  1/3 cup all-cause flour
•  1 cup frozen peas
•  3-four cups cooked, chopped hen (a rotisserie chicken works extraordinary here in addition to my favored stovetop approach for cooked bird in a flash)

Instructions

1. In a five- or 6-quart pot, warmness the olive oil over medium heat until hot and rippling. add the onions, carrots, celery and garlic. cook dinner, stirring often, till the greens are slightly soft, 5-6 minutes. Stir in the salt, pepper and fowl broth and bring to a boil.
2. add the frozen noodles and simmer for 18 minutes (or in step with package deal instructions), until they're often gentle (they may prepare dinner some greater mins inside the next step).
3. In a liquid measuring cup or blender, whisk or combo the milk and flour together until smooth (no lumps!). Whisk the aggregate fast into the soup and simmer for every other five mins, stirring every now and then.
4. Stir in the frozen peas and cooked chook and heat through. add extra salt and pepper to taste earlier than serving. The soup will thicken as it sits (and if there are leftovers, they'll virtually thicken up even greater inside the refrigerator).