Creamy Homestyle Chicken Noodle Stew made with tender chicken, hearty veggies, and wide egg noodles. Cozy, creamy, and perfect for weeknights or freezer clean‑outs.
Creamy Homestyle Chicken Noodle Stew
So, I have several freezers because I buy meat in bulk, and one suddenly went out on me recently. If you've ever had a freezer go out, you know what a mad scramble it is to either get another freezer or to rearrange any remaining freezer space to transfer stuff into, so you don't lose valuable meat.
Just one of those things that life throws at us!
I ended up with excess frozen meats that I couldn't fit and just had to refrigerate to thaw and come up with some recipes to use those things up! One of those was a large package of cooked, shredded chicken from a whole bird I’d simmered last month.
I used half of it to make this stew and the rest I used to make my Shortcut Chicken and Dumplings.
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There’s nothing like a good old‑fashioned chicken noodle dish when life throws you a curveball like this! What started as a “use‑it‑up” moment turned into a pot of the most comforting Homestyle Chicken Noodle Stew, and I knew right away it needed a permanent home on the blog.
This stew is everything you want in a comfort meal: tender chicken, hearty vegetables, a silky broth thickened just enough to feel luxurious, and those wide, old‑fashioned egg noodles that make every bite feel like home.
It’s simple, satisfying, and exactly the kind of recipe you’ll want to keep in your back pocket for busy nights, sick‑day suppers, or anytime you need a bowl of something warm and reassuring.
Here's what you'll need to make my Creamy Homestyle Chicken Noodle Stew:
- 4 cups cooked, shredded chicken
- 6 ounces wide egg noodles, uncooked
- 3 tablespoons unsalted butter, divided
- 2 cups onion, diced
- 1 ½ cups peeled and sliced carrots
- I rib celery, sliced
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 quart chicken stock or broth
- 1 cup hot water
- 1/2 tablespoon chicken base or bouillon
- 1 cup heavy cream, whole milk or half and half
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried thyme
- 1/2 tablespoon dried parsley
- Kosher, sea or spring salt, to taste, only as needed
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I used Mrs. Miller’s Homemade Old Fashioned Wide Egg Noodles (#ad), and they truly make a difference. They are sturdy, flavorful, and perfect for soaking up the creamy broth without falling apart. If you've been around this blog any time, you already know I've gotten a bit spoiled by these noodles!
Look how beautiful they are! They are special for sure, but use whatever wide egg noodle you have available. Cook noodles according to package directions, drain and set aside.
For veggies we're using onion, carrots, celery and jarlic aka garlic in a jar. Like anybody else, I love using fresh when it's on hand but it's sure nice to always have some jarlic on hand as a backup. Don't forget the veggie wash (#ad) too y'all!
Here's how to make this Creamy Homestyle Chicken Noodle Stew!
Chop the onion, slice the carrots and slice the celery.
In a Dutch oven or soup pot, sauté the veggies in 2 tablespoons of the butter over medium high about 5 minutes, stirring often.
Add remaining butter to the center of the veggies and stir in flour.
Cook, stirring constantly for 3 minutes.
Add garlic and cook another minute.
For the stew you'll need chicken stock/broth, heavy cream, milk or half and half, thyme, parsley and pepper.
Kitchen Basics is by far my top favorite over the counter chicken stock (#ad). It's got a beautiful color, rich flavor, is widely available and while they carry an unsalted version, even the original has 45% less sodium and 5 times the protein of other grocery store leading brands. Their bone broth is also really good!
Slowly stir in some of the chicken stock, a little at a time.
Stirring until fully incorporated.
Add pepper, dried thyme and parsley.
And stir in the remaining broth.
Add the heavy cream, whole milk or half and half.
Add 1 cup of hot water.
Sprinkle in a tablespoon of chicken base or bouillon.
Bring to a near boil, reduce heat to simmer and cook, stirring occasionally for 30 minutes.
Add noodles.
Stir in chicken.
Return to simmer and continue cooking until chicken and noodles are warmed through. Taste and add salt, only if needed. Serve right away.
Why You’ll Love This Chicken Noodle Stew
- It’s thicker and heartier than soup - a true “stew” that eats like a meal.
- Uses precooked chicken, making it perfect for freezer clean‑outs or rotisserie shortcuts.
- Those wide egg noodles give it a homemade, old‑fashioned feel.
- Cozy, creamy, and ready in under an hour.
Tips for the Best Chicken Noodle Stew
- Use wide egg noodles. Not only do they hold up beautifully, but they give the stew that homemade, old‑fashioned feel. I highly recommend a homemade style like Mrs. Miller's.
- Cook the flour long enough. Those 3 minutes help cook out the raw flour taste and deepen the flavor.
- Taste before adding any additional salt and salt only at the end. The chicken base and stock or broth can vary in saltiness by brand, so season only after tasting. Chances are you won't even need it.
- Simmer gently. A low, steady simmer keeps the vegetables tender without breaking down the noodles.
Easy Variations
- Rotisserie shortcut: Swap in shredded rotisserie chicken if you don’t have precooked chicken on hand, but keep in mind they are often highly seasoned so again, no salt until tasting!
- Extra veggies: Add peas, corn, or diced potatoes for more heartiness.
- Herb swap: Fresh thyme and/or parsley can replace dried - just double the amount.
- Creamier version: Stir in an extra splash of heavy cream, milk or half and half at the end.
- Brothier version: Add additional stock or water if you prefer a looser more soup like stew.
Serving Suggestions
- Warm biscuits or cornbread
- A simple green salad
- Crackers or buttered toast
- A sprinkle of fresh parsley or cracked pepper on top
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