Yield: about 1 gallon

Creamy Chicken Stew with Dumpling Noodles

Creamy Chicken Stew with Dumpling Noodles

Ingredients

For Stew:

  • 5 boneless skinless chicken breasts, or about 3 1/2 lbs.
  • 7 1/2 cups cold water
  • 1 giant bay leaf or 2 regular ones
  • 1/3 cup Superior Touch Better Than Bouillon Chicken Base
  • 1 (12 oz.) bag sweet baby carrots, sliced
  • 3 ribs celery, sliced
  • 1 large sweet onion, chopped
  • 1 tsp. dried parsley, or 1 Tbl. fresh, minced, adding just before serving
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. herbes de provence (with lavender), McCormick's Gourmet line makes it
  • 1/2 tsp. thyme, crush between fingers when adding
  • 1/2 tsp. coarse ground black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp ground rosemary
  • 1/4 tsp. onion powder
  • 3 Tbl. butter
  • 2 cups heavy whipping cream

To Thicken:

  • 1/4 cup + 2 Tbl. cornstarch
  • 1/4 cup cold milk

For Noodles:

  • 1 (24 oz.) bag frozen Reams Homestyle Egg Noodles
  • 1/2 Tbl. kosher salt
  • (boiling water)

Instructions

  • In 6 quart pot, add water, bouillon, chicken, and bay leaf, cover, and bring to a simmer. Simmer one hour & 25 minutes. (*Yes. That long, or it won't be tender. Trust me on this). Remove chicken breasts to a plate, and cover to cool down until easily handled. Remove and discard bay leaves.
  • Add veggies, seasonings, and butter to pot. Bring back to a simmer, covered, and cook until tender. About 20 minutes or how you like them. Tear up chicken into large bite-sized pieces and stir into pot.
  • Stir in cream and bring back to a low simmer.
  • In coffee mug or small bowl, stir together cornstarch and cold milk, stir into pot and thicken, simmering while gently stirring, for 1 minute. Remove from heat. (*At this point, you can cover with lid tilted while you cook the noodles. It will stay hot).
  • Fold in hot cooked noodles.
  • Serve hot with my homemade biscuits and butter for sopping, or good old-fashioned saltine crackers, crusty bread, or just enjoy all by itself!
  • For Noodles:
  • In separate pot while veggies are cooking, bring pot of water to a boil adding 1/2 Tbl. kosher salt. Add noodles, bring back to a full boil, and boil for 20 minutes. Dump into colander to drain, do not rinse, and add hot noodles to fully-done stew, folding in gently.
  • Serve piping hot with bread and butter for swiping every last drop! Enjoy!