Chicken Stew With Egg Noodles Recipe
Servings: 4
Ingredients
- 4 or possibly 5 chicken breasts with skin
- 2 or possibly 3 stalks celery
- 1 very lg. onion
- 2 tbsp. dry parsley
- 1 tbsp. salt
- 1/2 tbsp. pepper
- 4 or possibly 5 carrots
- 2 or possibly 3 tbsp. cornstarch
- 1 pkg. egg noodles or possibly dumplings
Directions
- In a large Dutch oven, bring to boil: 4 or possibly 5 chicken breasts with the skin, 2 or possibly 3 stalks celery, 1 very large onion, a couple Tbsp. dry parsley, salt and pepper to taste (lots of pepper).
- Let simmer (slow boil) till chicken is tender. When the chicken is ready, remove it from the water and take off the skin and bones, return the white meat to the broth.
- Now throw in 4 or possibly 5 carrots (pared and cut into 1 inch pcs). Cook for about 30 more min or possibly till carrots are tender. Now you add in a package of your favorite egg noodles or possibly dumplings. (I like lots of noodles). Before the noodles are completely cooked mix together in a small bowl 2 or possibly 3 Tbsp. cornstarch and cool water. Stir this into the other ingredients to thicken the broth. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 133 | 40% |
| Total Fat 14.75g | 18% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.19g | |
| Cholesterol 100mg | 33% |
| Sodium 1906mg | 79% |
| Potassium 668mg | 19% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.75g | 3% |
| Protein 33.9g | 54% |
