Chicken Noodle Stew

Chicken Noodle Stew

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Danica Muller-Valentine


This recipe was created on a Cold Night when I was in the mood for Chicken Noodle Soup, but wanted a change and looked to my pantry for items I had on hand in a "Pinch". My family isn't big on spicy foods, so if you feel its too bland, feel free to spice it up to your own liking :)

*Note ~ This is my first posted recipe, so please be gentle with your comments :) Thank you!


★★★★★ 1 vote

15 Min
2 Hr


  • 1 pkg
    chicken breast halves, skinless and boneless
  • 32 oz
    chicken broth
  • half medium
    onion, minced
  • 1 Tbsp
    garlic, minced
  • 2
    celery stalks, chopped
  • 1 c
    carrot, shredded
  • 14 1/2 oz
    canned tomatoes, petite cut, garlic & olive oil flavored
  • 6 oz
    tomatoe paste
  • 2 Tbsp
    olive oil
  • 1 lb
    thin spaghetti

How to Make Chicken Noodle Stew


  1. On medium heat, in stock pot, add 2 Tbsp. of Olive Oil. Add Onion and Garlic and saute until Onion is translucent. Stirring to avoid scorching.
  2. Add Chicken broth, heat to boiling. Add Chicken breast or tenderloins (which ever you prefer). For mine, I used breasts because its what I had on hand but next time will buy tenderloins for this recipe. Return to a boil and continue to cook until chicken is no longer pink.
  3. Add Petite Cut Tomatoes, Paste, Celery & Carrot. Stir. Bring back to a boil.
  4. Add Pasta of your choice. I used Thin Spaghetti, but I'm sure any pasta would work. Adjust the amount of pasta to how thick or thin you want your "broth" to be. The more pasta you add, the less broth you'll be left with.

Printable Recipe Card

About Chicken Noodle Stew

Course/Dish: Chicken Pasta Chicken Soups
Regional Style: Italian

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