Chicken Noodle Stew, Payne’s Pantry, by Anne Payne
Yes, I am presenting you with a recipe I composed. I like it because it is comfort food. I also think it is pretty good. One reason I enjoy soups and stews so much is that I feel like I am creating a food item, kind of like an artist creates a piece of work. It really is fun for me to cook! Now, go cook, my friends!
Large soup or stew pot with lid
Large spoon for large pot
Cutting board (for cutting chicken breasts)
3-4 chicken breasts with 4 cups water added (I use boneless/skinless)
1 Tbsp Kosher salt
1-32 oz box chicken or vegetable broth
Boil all the above in large pot.
1-16 oz bag frozen French cut green beans
2-16 oz bags frozen Mediterranean Blend or Italian vegetables
2-10.5 oz cans Campbell’s Cream of Chicken with Herbs PLUS
2 soup cans filled with water after contents added
1-12 oz pkg No Yolks Extra Broad Enriched Egg White Pasta
(If needed, add 2-10 oz cans chunky white chicken with juice.)
Cornbread or French bread, if desired, to accompany stew
Boil breasts until done in large stew pot with water, salt, and broth added. Remove from heat and cut cooked breasts in bite-sized pieces after cooking them. Add cooked chicken back to pot of water, salt, and broth. Then, add frozen veggies, soups, and cans of water. Bring to low boil and continue to cook until veggies cooked. Finally, add raw noodles.
Continue to boil until noodles done, always stirring frequently. If needed, or to extend Chicken Noodle Stew, add 2-10 oz cans of chunky white
chicken, juice and all. Continue to stir often on low heat.
Serve with cornbread or crusty French bread.