Creamy Chicken (or Turkey) Stew aka “Leftover Stew”

This is comfort food at its best!  It’s always a hit at our house and perfect for crisp, fall days.  If I had a favorite stew, this just might be it, and what better way to use up all that leftover turkey after Thanksgiving!!!

Creamy Chicken Stew

I usually make this soup a day or two after we’ve had roasted chicken for dinner.  I put whatever is left of the roasted chicken (bones and all) in a big pot, cover it with water and let it simmer away for a few hours.  When I pull the meat off the bone I always have more than enough chicken and chicken stock to use in this stew.  You could also use a rotisserie chicken and store bought stock.

This recipe is very versatile, you can use any combination of veggies you have on hand as long as they are cooked first.  I used leftover baked potato, green beans and peas this time.  Some other veggies I have used in this stew are: corn, carrots, halved brussels sprouts, pieces of asparagus, mushrooms and celery.  I like to go through the fridge and throw in whatever I have!  Hence the name – “Leftover Stew”. 🙂

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Creamy Chicken (or Turkey) Stew
 
Author:
Ingredients
  • 4 tablespoons butter
  • ½ cup finely chopped onion
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups milk
  • 2 cups chicken or turkey stock
  • 3 cups cooked chicken or turkey pieces
  • 3½ cups cooked veggies of your choice(there are some ideas above)
Instructions
  1. Start by sautéing the onion, basil, thyme, celery salt, garlic powder and pepper in the butter.
  2. When the onions are translucent whisk in the flour and salt.
  3. When the flour is completely incorporated, slowly whisk in the milk and chicken stock.
  4. Bring them to a low boil to thicken.(stirring often)
  5. Add the chicken and all the veggies and stir well.
  6. Give it a taste and add salt and pepper if needed.

 

Here is my recipe for chicken soup with homemade noodles….I love soup season!

chicken soup with homemade noodles

 

 

 

 

Chicken Noodle Soup With Homemade Noodles

I’m excited to share this one with you!  I’ve made chicken noodle soup many, many times but this one is by far my favorite.  I think it’s the homemade noodles and homemade chicken stock…..yummmmm!

Chicken Noodle SoupStart out by chopping up a medium sized onion and a cup of carrots.  Add them to a big pot with olive oil, minced garlic, parsley, basil, and thyme.  You can add celery too, somebody in our house doesn’t like celery so I leave it out.

SoupSaute for a few minutes until the onions are cooked.  The carrots will not be done yet, but they will finish cooking in the stock.  It will smell amazing!  Add the chicken stock, shredded chicken, salt, and a bay leaf to the pot.

Chicken StockLet it simmer for a half hour or so, while you make the noodles.  Here is the recipe for homemade egg noodles.  I use about half of that recipe in this soup.

Egg NoodlesAdd the noodles to the simmering pot, the fresh noodles will cook in just a couple minutes.  If you made your noodles ahead of time and added them dry, it will take a bit longer.  When the noodles are done remove the bay leaf, add salt and pepper to taste and your soup is ready to serve!

Chicken Noodle Soup With Homemade Noodles
 
Author:
Recipe type: soup
Serves: 4
Ingredients
  • 1 medium sized onion, chopped
  • 1 cup chopped carrots
  • ½ teaspoon dried thyme
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon dried basil
  • 3 minced garlic cloves
  • 1 - 2 tablespoons olive oil
  • 2 quarts chicken stock
  • 1 bay leaf
  • 2 cups shredded chicken
  • ½ teaspoon salt
  • homemade egg noodles
  • salt and pepper to taste
Instructions
  1. In a big pot saute onion, carrots, thyme, parsley, basil, and garlic in the olive oil until the onions are cooked through.
  2. Add the chicken stock, shredded chicken, bay leaf, and salt to the pot and simmer while you make the noodles. (let it simmer for at least a ½ hour)
  3. Add the fresh noodles or dry noodles that you made ahead of time to the simmering pot and let the noodles cook thoroughly.
  4. Remove the bay leaf and add salt and pepper to taste.

 

chicken soup with homemade noodlesThis makes a hearty meal for four people. I usually double it and enjoy leftovers. 🙂

 

This post was shared at: Clever Chicks Blog HopHomemade Mondays The Homestead Barn HopMeal Planning MondayTuesday With a TwistThe Backyard Farming ConnectionThe HomeAcre HopThrifty ThursdayFrugal Days Sustainable WaysWeekend PotluckFoodie FridaySimple Saturdays

 

 

 

 

 

 

 

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