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Carrot and Ginger Chicken Noodle Stew

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This recipe for Carrot and Ginger Chicken Noodle Stew is thick and hearty with a wonderful flavor that will keep your spoon (or fork) moving quickly. Is it so wrong?
Carrot and Ginger Chicken Noodle Stew is quick and easy to make.

Personally, I tend to enjoy a stew a little bit more than a soup. I think it’s because, with a soup, the broth can sometimes dribble down my chin and be rather annoying.

Of course, if I’d slow down and take my time, that probably wouldn’t happen…but let’s be realistic. LOL


The inspiration for this chicken noodle stew comes from a box of carrot ginger soup I’d picked up in the grocery store on a whim.

As I browsed the aisles store trying to decide how I’d use it, I came to the deli department of the store. As luck would have it, they had just brought out their rotisserie chickens.

The aroma was heavenly, and I was immediately struck with the idea to build a stew around the chicken and the soup. The result is this recipe for chicken noodle stew I made that same evening.

Carrot and Ginger Chicken Noodle Stew is fast and delicious.

Here are a few step-by-step photos of the making of this stew. The recipe follows.

  • Sauté onion, carrots, celery in the olive oil a large stockpot.
  • Add bay leaves and wine.
  • Stir in the rotisserie chicken.



  • Stir in the sage, thyme leaves, chicken broth, carrot ginger soup, ginger paste, and water.
  • Simmer the stew, uncovered, to reduce (about 10 minutes).




  • Stir in the egg noodles and simmer uncovered until the stew is thickened and the noodles are tender.




Servings: 8-10       Prep Time: 15 minutes         Cook Time: 25 minutes


2 rotisserie chickens, meat and skin removed; set meat aside and discard the bones and skin
1 tablespoon olive oil
1 large sweet onion, medium diced
4 large carrots, peeled and medium diced
3 celery stalks, medium diced
3 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white wine
1 teaspoon rubbed sage
1 teaspoon dried thyme leaves
1 – 32-ounce carton low sodium chicken broth
2 cups carrot ginger soup (I used Pacific brand)
2 teaspoons ginger paste (found in the produce department)
1 cup water
12 ounces dried egg noodles
2 tablespoons butter

-In a large stock pot over medium/high heat, sauté the onion, carrots, celery, salt and pepper in the olive oil, approximately 5 minutes.
-Add the bay leaves and stir in the wine.
-Add the chicken meat.
-Stir in the sage, thyme, chicken broth, carrot ginger soup, ginger paste, and water.
-Simmer uncovered for about 10 minutes.
-Remove the bay leaves.
-Reduce the heat to low and stir in the egg noodles. Simmer stirring occasionally until the noodles are tender and the stew has reduced and thickened (approximately 12-15 minutes)
 *Note – If you’d like a more soup-like consistency, add more water until it reaches your desired consistency.
-Stir in 2 tablespoons butter to finish and serve hot.

Carrot and Ginger Chicken Noodle Stew /


Carrot and Ginger Chicken Noodle Stew Recipe

This chicken noodle stew is one of our new favorites, and it’s one I’m looking forward to making all during the cold winter months. It’s quick, easy and extra tasty!!!

I hope you’ve enjoyed this recipe as much as I’ve enjoyed bringing it to you!

And now for a little something fun just in time for Halloween! Cheers to good food, good drink, and some really cute glasses. 🙂

Hand painted jack-o-lantern wine glass set
Kudos Kitchen by Renée ~ Where food, art, and fun collide on a regular basis!
Until we eat again,



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Melissa from Hungry Food Love

Monday 27th of October 2014

That's a good story for how the recipe came about. Good choices = great stew!

Nutmeg Nanny

Sunday 26th of October 2014

We are a total stew house! Well, that's slightly untrue only because we love soup/stew/stoup no matter their title :) I love the addition of ginger. I have never thought to do that!

Angela {Mind Over Batter}

Sunday 26th of October 2014

Soup dribbles down my chin too! It's so unladylike, but sometimes.... Things happen. I love this stew! So thick and I love the addition of ginger here. Mmm...

foody schmoody

Saturday 25th of October 2014

I'm so glad soup/stew season is here. This looks so hearty.


Friday 24th of October 2014

Love using rotisserie chicken and love thst you added ginger!