Recipe
Creamy Rotisserie Chicken Noodle Stew
Rotisserie chicken noodle soup is amazing. In stew form? It’s cozy in a bowl. Warm the soul with creamy spoonfuls of shredded chicken, tender veggies, and ribbons of Wide Egg Noodles.
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Made With
This velvety Chicken Noodle Stew gives all the pot pie vibes. Shredded rotisserie chicken, deliciously easy. Sliced carrots and celery, a tender texture. Butter and cream and chicken broth, a rich elixir. So many herbs and spices — pepper, parsley, thyme. And a light lemon breadcrumb topping, reminiscent of a perfectly baked, crispy-gold crust. Grab the big spoon!
Ingredients
Chicken Stew- 1 rotisserie chicken
- 6 oz (half bag) Ronzoni® Wide Egg Noodles
- 1 stick of butter
- 2 cups onion, diced
- 1 ½ cups carrots, peeled and cut into 1/2-inch slices
- 1 ½ cups celery, cut into 1/2-inch slices
- Garlic, smashed flat
- 1 Tbsp black pepper, fresh cracked
- ¼ cup flour
- 1 cup heavy cream
- 1 quart box chicken broth
- 1 Tbsp thyme, picked and rough chopped
- ½ cup parsley, picked and rough chopped
- 1 lemon, juiced and zested
- Salt to taste
Lemon Parm Topping- 1 cup breadcrumbs
- ¼ tsp garlic powder
- 2 Tbsp butter
- 1 lemon, zested
- ½ cup grated Parmesan
- Salt to taste
Instructions
Chicken Stew
- Cook Ronzoni Wide Egg Noodles according to package directions and set aside. Do not rinse.
- In large, deep pot, melt butter on medium-high heat.
- Sauté onion until brown, stirring frequently.
- Add in sliced carrots and celery. Reduce heat to medium, cook until celery is no longer bright green. Optional, sprinkle salt into the pot for added flavor.
- Add in smashed garlic and sauté until edges are brown, stirring constantly.
- Add in black pepper and flour, keep stirring for two minutes.
- Slowly pour in cream while stirring to prevent lumps.
- Add in chicken broth and bring to simmer.
- Reduce heat to low, simmer for 20 to 30 minutes, stirring every few minutes.
- Pick and shred rotisserie chicken, pour remaining chicken juices into pot.
- Add in chicken, noodles, and thyme. Bring to a simmer again.
- Turn off heat, stir in parsley and lemon juice.
- Plate and garnish with lemon topping. Serve immediately.
Lemon Parm Topping
- Brown butter in a sauté pan over medium heat.
- Add breadcrumbs and garlic powder, season with salt.
- Stir constantly until panko browns.
- Spread out onto plate to cool.
- Zest lemon onto crumbs.
- Using a small grater, cover crumbs with Parmesan.
- Transfer into a bowl and mix well.
Pro Tip
Save the rotisserie chicken scraps to make a delicious chicken stock.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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