Chicken and Noodle Stew for 2

By lorik

Frozen egg noodles are heartier and fresher tasting than dry noodles. Using them gives this dish an oldfashioned, from-scratch, quality.

Ingredients

• SWEAT:
• 1/3 cup each diced onion, carrot, and celery
• 1 tsp. minced fresh garlic
• ADD:
• 1/4 cup white wine
• 1 bay leaf
• 1 Tbsp all purpose flour
• 3 cups low-sodium chicken broth
• 6 oz. frozen egg noodles (such as Reames)
• COMBINE:
• 1/2 cup half-and-half
• 6 oz. shredded cooked chicken (about 1 1/2 cups)
• 1/2 tsp lemon zest
• 1/2 cup frozen green peas
• 2 tsp. each minced fresh thyme and chives

Details

Servings 2
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Sweat onion, carrot, celery, and in 2 Tbsp. butter until vegetables soften, 3–5 minutes. Add garlic and bay leaf and cook till fragrant. Add white wine and reduce till most of the wine has evaporated. Sprinkle flour over vegetables and cook for 1 minute. Add broth, increase heat to medium-high, and bring to a boil. Stir in noodles, reduce heat to medium, and simmer until noodles are tender, about 20 minutes. Add half and half, stir into broth. Add chicken, peas, and lemon zest; cook until sauce thickens and is bubbly, about 5 minutes. Stir in thyme and chives and season with salt and pepper.

Per serving: 812 cal; 42g total fat (23g sat); 263mg chol; 244mg sodium; 64g carb; 4g fiber; 43g protein