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Stewed chicken thighs, cooked with a heaping handful of vegetables and fresh herbs, coated in thick sauce/gravy; this Stewed Chicken and Egg Noodles makes for the perfect comfort meal!
This is one of my favorite Sunday dinners, and so easy to make. You just sear the chicken thighs, add broth and let them cook down.
I always cook my noodles in a separate pot and then add the al dente noodles, to my stewed chicken. Don’t drain or rinse the noodles either! Just use a slotted spoon to shake off excess water, and add the noodles directly to the stew. Not rinsing will help the sauce stick to the noodles. When you rinse noodles or pasta, they lose crucial starch that helps build your sauce!
What You Need
A Dutch oven is my go to for slow cooking meats. Because the inside of Dutch ovens are enamel, they aren’t quick to burn. It’s good to check on your chicken periodically though, as the broth will evaporate as it cooks. Add a cup or two more, so the chicken is just submerged.
You could definitely make this in an instant pot. I don’t have one though, so you’ll have to figure out which settings to use.
Searing the Chicken
It’s very important to sear meats you’re cooking down. It may seem like a pointless step BUT it really locks all the spices and flavor into the meat. Don’t skip the sear!
I use tagliatelle egg noodles in this recipe. I’m sure other variations of egg noodles would work just fine.
My mother made this dish often when I was a kid. I remember there was very little sauce to the noodles. In my version, I continue to add broth to the chicken as it cooks, so I’m left with a thick gravy-like sauce. Not so much that the dish becomes a soup, but just enough to generously toss the noodles in.
This dish brings me right back to my mom’s cozy kitchen. It feels just like home and I know you’re going to love it!
Stewed Chicken and Egg Noodles
- Dutch Oven
- 3 tbsp Avocado Oil olive oil works well too.
- 1 ½ lb Boneless Chicken Thighs
- 1 ¼ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Cumin
- ½ tsp Turmeric
- ¼ tsp Chili Powder
- 8 Cloves Garlic, minced
- 2 Cups Carrots
- 2 Cups Yellow Onion, diced
- ⅓ Cup Green Onions
- 1 Cup Celery, diced
- ½ tbsp Sage
- ½ tbsp Rosemary
- 2 tbsp Parsley, plus more for garnish
- 4-6 Cups Bone Broth
- 5-7 Ounces Egg Noodles
- Mix 1 tbsp of avocado oil with the chicken thighs. Then add the salt, pepper, onion powder, garlic powder, cumin, turmeric, and chili powder to the chicken thighs and set aside.
- Preheat oven to 375°F
- Heat the remaining oil in the Dutch oven over medium low heat. Sauté the garlic until fragrant. Then add the yellow onions and sauté until they're clear. Add the celery, carrots and green onions and cook until tender. Remove the ingredients and set aside.
- Add the remaining oil to the Dutch oven. Sear the chicken thighs until browned, on both sides. Careful not to overcrowd the pot. You can sear the chicken in batches.
- Once all the chicken is seared, add the vegetables and all the chicken to the pot. Then add just enough broth to fully cover the chicken. Add the sage, rosemary and parsley and stir.
- Place the pot in the oven and let it cook for 45 minutes to an hour. Cook until the chicken is easily pulled apart with a fork. Check the pot periodically, adding a cup of broth at a time, if needed.
- When the chicken is close to being done, start cooking the noodles, according to the package.
- Take the pot out of the oven. Remove the pasta with a slotted spoon, shaking off any excess water, and add it directly to the Dutch oven. Salt to taste.If there isn't a ton of gravy left after the chicken is done cooking, add a ½-1 cup of broth.
- Serve immediately!
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