Chicken and Noodle Stew
45 mins (prep 15, cooking 30)
19 ingredients
6 servings
This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans. Note the wide range on the amount of stock to be used. The original recipe called for 1/2 cup chicken stock - I ended up using 2 cans (about 4 cups). Maybe my tomatoes weren't juicy enough. Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock - cooking the noodles separately would change the amount of stock needed. When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good. I'm sure other vegetables would substitute nicely as well.

Categories:  <-60-mins , chicken , stew , pasta,-rice-and-grains , poultry , main-dish , meat , pasta , vegetable , one-dish-meal , time-to-make ,
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Serving Size (87.85 g)
Servings 6
Amount per Serving
Calories 107.99 Calories from Fat 25.29
% Daily Value *
Total Fat 2.81g 25.93%
Saturated Fat 0.37g 11.04%
Trans Fat 0.0 %
Cholesterol 0.6mg 1.2%
Sodium 250.48mg 62.62%
Total Carbohydrate 8.77g 17.55%
Dietary Fiber 1.16 g 27.75%
Sugars 1.95 g %
Protein 1.83g 21.94%
Vitamin A 618.89IU% Vitamin C 8.05mg%
Calcium 10.15mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless skinless chicken, medium onion, fresh mushrooms, medium carrots, small, dried tarragon, dried thyme, egg noodles, chopped fresh parsley