Friday, October 23, 2009

Chicken Stew

My mom reminded me of this recipe of mine today--it's a wonderful, hearty version of chicken noodle soup. If you don't have all of the ingredients on hand, you can probably substitute with what you DO have on hand (i.e. a few extra regular onions in lieu of pearl onions, etc.). This can be frozen--see below for freezing directions.

Recipe from Meals for a Month

  • 3-pound stewing chicken, cut up
  • 1 t. salt
  • 1/8 t. pepper
  • 2 T. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 5 c. water
  • 3 carrots, sliced
  • 2 c. frozen pearl onions
  • 1 c. frozen peas
  • 1 c. frozen green beans
  • 1 c. uncooked egg noodles
  1. Sprinkle chicken with salt and pepper and set aside. Heat olive oil in large stockpot or Dutch oven over medium heat and saute onion and garlic until crisp-tender. Add chicken pieces and water to pot. Bring to a boil; then cover, reduce heat, and simmer for 70-80 minutes, until chicken is thoroughly cooked. Remove chicken from broth, remove and discard skin and bones; strain broth. Wash stockpot and dry thoroughly (don't know why this is specified....).
  2. Place broth back in stockpot and add carrots. Simmer for 5 to 7 minutes, until carrots are tender. Add chicken meat and remaining vegetables. Bring to a simmer over medium heat, stirring occasionally. Add egg noodles and cook for 4 to 5 minutes, until tender.
Serves 4-6

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