Chicken Stew 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 links. It is easy, requires minimal hands on preparation time, and makes a healthy, hearty and delicious one pot comfort meal.

Ingredients

• 1 whole chicken, about 4 pounds
• 5 cups water
• 4 medium carrots, cut into 1-inch pieces
• 3 medium stalks celery, cut into 1-inch pieces
• 2 medium onions, cut into 1-inch pieces
• 1 bay leaf
• 3 or 4 stems fresh parsley
• 3 sprigs fresh thyme
• Salt and pepper to taste
• 8 ounces wide or hearty egg noodles
• 3 tablespoons chopped fresh parsley

If the chicken has a gizzard, neck and heart, remove them from the carcass and place in a large soup pot. (If there is a liver, reserve it for another use. I usually fry it up for a cook's treat.) Remove any excess fat from the chicken and discard. Place the chicken in the pot, along with the water. Add the 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.