Creamy Chicken Noodle Stew
This easy one-pot Creamy Chicken Noodle Stew comes together in about 30 minutes with tender rotisserie chicken, egg noodles, vegetables, and a creamy, flavorful broth. Sazón, Caldo de Tomate, and adobo seasoning give this comforting chicken dinner a Spanish-inspired twist, while a spoonful of sour cream makes the finished stew extra rich and thick.
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 4 cups shredded rotisserie chicken
- 6 cups chicken stock or bone broth
- 1 packet Caldo de Tomate seasoning or 1 tbsp
- 1 packet Sazon seasoning
- 1 teaspoon adobo all purpose seasoning
- 1 cup heavy cream
- 8 oz wide egg noodles
- ½ cup sour cream
- salt and pepper, to taste
- fresh parley for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and carrots and cook for 4 to 5 minutes, until the vegetables begin to soften.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the shredded rotisserie chicken, chicken stock, Caldo de Tomate, Sazón, and adobo seasoning. Stir well to combine.
- Bring the mixture to a gentle simmer, then stir in the heavy cream.
- Add the egg noodles directly to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 8 to 10 minutes.
- Remove the pot from the heat and stir in the sour cream until completely incorporated. If the stew is thicker than you'd like, add a splash of chicken stock or water to loosen it.
- Taste and adjust the seasoning as needed. Serve warm with fresh parsley, if desired.
The egg noodles continue to absorb liquid as they sit, so this stew will thicken as it rests. If reheating leftovers, add a splash of chicken stock to bring it back to the right consistency.
Notes
- This is a great way to turn leftover or store-bought rotisserie chicken into a hearty dinner in about 30 minutes.
- Egg noodles can go from perfectly tender to overcooked quickly, so start checking them around 8 minutes.
- The noodles continue absorbing the broth after cooking. Add a splash of chicken stock when reheating leftovers if needed.
- Prefer a thicker stew? Add another spoonful of sour cream. Want it a little looser? Stir in additional chicken stock.
- Caldo de Tomate, Sazón, and adobo seasoning all contain salt, so taste the finished stew before adding more.
- Add extra vegetables like celery, corn, or diced bell pepper if you have them on hand.
- Store refrigerated in an airtight container for up to 3 days. Reheat gently with a little chicken stock to loosen the noodles and broth.