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An overhead photo of a bowl of Carrot Ginger Chicken Noodle Stew.
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5 from 1 vote

Carrot Ginger Chicken Noodle Stew

This hot and hearty stew tastes like you cooked it all day, but it only takes a little over 30 minutes. It's a deliciously flavored chicken stew everyone will enjoy.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: main course - chicken, main course stew
Cuisine: American Comfort Food
Servings: 8 servings
Calories: 357kcal
Author: Renee Goerger

Equipment

Ingredients

  • 3 cups chicken meat diced or shredded
  • 1 tablespoon olive oil
  • 1 large onion (about 1½ cups) medium diced
  • 4 large carrots (about 2 cups) peeled and medium diced
  • 3 ribs celery (about 1 cup) medium dice
  • 3 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons ginger paste found in the produce or Asian aisle
  • ¼ cup white wine dry white wine is preferred
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme leaves
  • 1 32-ounce carton low sodium chicken broth vegetable broth will also work
  • 2 cans carrot ginger soup
  • 2 tablespoons butter
  • 12 ounces dried egg noodles
  • 1 cup water optional for thinning

Instructions

  • -In a large stockpot over medium/high heat, sauté the onion, carrots, celery, salt, and pepper in the olive oil for 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.
  • -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)
  • -Stir in 2 tablespoons butter to finish and serve hot.
  • -Remove the bay leaves.
  • *Note - If you'd like a more soup-like consistency, add more water until it reaches your desired consistency.

Video

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This soup may be frozen. Store in an airtight freezer container and freeze for up to 4 months. Thaw in the refrigerator overnight.
Reheat in a saucepan on the stovetop over medium heat until hot, stirring frequently.
*Note - the stew will thicken as it cools and will become looser as it heats.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 41g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 679mg | Potassium: 640mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5252IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg