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Stewed Chicken with Noodles

Serves 4

This chicken stew recipe is a cross between a Pennsylvania Dutch chicken pot pie and chicken noodle soup, both of which are in the similar and related recipes. It is easy, requires minimal hands on preparation time, and makes a healthy, hearty and delicious one pot comfort meal.

Ingredients
Stewed Chicken Recipe Photo

Remove excess fat from the chicken and discard. Reserve the liver for another use. (I usually fry it for a cook's treat.)

Place the chicken in a large soup pot, along with the gizzard, heart and neck if they were included. Add the water, carrots, celery and onions. For easy removal later, tie together the bay leaf, parsley and thyme sprigs with kitchen twine and add them to the pot, along with salt and pepper. Bring to a boil over high heat; cover and reduce heat to medium-low. Simmer slowly, reducing the heat as needed, until the chicken is done, about 1 hour. Remove the chicken from the pot. Remove the herb bundle and discard. Bring the broth and vegetables back to a boil. Stir in the noodles and cook, uncovered, until done, about 10 minutes. Add the parsley and stir.

Meanwhile, remove the chicken from the bones in bite-size pieces and discard the skin. Cover and keep warm until the noodles are done. Serve the chicken with the vegetables and noodles on the side.

Notes: If desired, the chicken pieces can be added back to the pot and stirred in before serving. Any leftovers can be mixed together and served as a soup for another day. Add some broth if it is too thick.

Variation: Although it is not the usual Pennsylvania Dutch way, I often add whole garlic cloves to the pot and I substitute one cup of dry white wine for one cup of the water. I also prefer to use whole wheat noodles.