Comfort food at its best, this homemade chicken and vegetable noodle soup is hearty and delicious. A stick to your ribs kind of meal!

No, no, that’s not a typo. I promise I really meant chicken noodle stew and not chicken noodle soup. Confused?

Don’t worry, I wasn’t really familiar with the concept of stew in chicken noodle form either until a little while ago.

And then it all became a bit more clear when I realized that similar dishes are often called just chicken and noodles. This stew is like chicken noodle soup but thicker, richer and magnificently more noodly.

Top view of a white bowl full of chicken, noodle, and vegetable stew.

The secret to this stew is in part the quick slurry of milk + flour that is stirred into the soup mid-boil.

The other secret? The noodles. If you want the glorious flavor and thick, hearty texture of stew, bypass the curly dry egg noodles you might often use in soup and opt for either homemade noodles (super easy, remember to cut them thick) or egg noodles in the frozen aisle. Or rather, frozen egg noodles. Egg noodles that have been frozen. Egg frozen noodles. Clear enough?

Reames and Grandma’s are popular, easy-to-find brands (my very average grocery store had them sitting right next to the frozen dough).

Top view of a bowl full of chicken noodle and vegetable stew.

It might sound like carb overload but I’ve heard that serving a thick chicken and noodle dish like this over mashed potatoes may or may not equal heaven.

I can attest that about a decade ago when my friend, Tori, had us over for dinner and served her classic chicken noodle soup over creamy mashed potatoes, I about died. So we should probably all get on board with that.

A white bowl full of thick chicken noodle stew.

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Two Years Ago: Incredible Chocolate Pudding {Dairy, Egg and Gluten Free}
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Chicken Noodle Stew

4.70 stars (75 ratings)


  • 1 tablespoon olive oil
  • 1 cup chopped yellow or white onion, about 1 medium onion
  • 1 cup chopped carrots, about 2-3 peeled carrots
  • 1 cup chopped celery, about 2-3 stalks
  • 2 cloves garlic, finely minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 16 ounces frozen egg noodles, like Reames brand
  • 1 ½ cups milk
  • cup all-purpose flour
  • 1 cup frozen peas
  • 3-4 cups cooked chopped chicken, a rotisserie chicken works great here as well (see note)


  • In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
  • Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they’ll cook a few more minutes in the next step).
  • In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
  • Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they’ll definitely thicken up even more in the refrigerator).


Chicken: here is my favorite method for cooking chicken. 
Serving: 1 Serving, Calories: 428kcal, Carbohydrates: 56g, Protein: 33g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 94mg, Sodium: 455mg, Fiber: 4g, Sugar: 7g

Recipe Source: embarrassingly I can’t remember exactly where I found the basic idea of this recipe (I scribbled down my version of the recipe in my notebook but I think the original, which I adapted, might have been Cuisine at Home)