Cheap Eats

I love trying new chicken recipes!  For whatever reason it seems like there are a lot more old standby ground beef recipes -  burgers, tacos, spaghetti -  that my family likes to eat more frequently than chicken recipes.  So I am always on the hunt for inexpensive yet filling chicken meals.  I think I found a winner with this chicken stew.  It’s a creamy twist on good old-fashioned chicken noodle soup.

I started by boiling 3 large boneless, skinless, chicken breasts in a pot. You really could cook them anyway you wanted, or even buy one of those pre-made rotisserie chickens from the grocery store.   Next, chop up 2 onions, 6 carrots, 6 stalks celery and saute them in a dutch oven with a couple tablespoons of butter. I seasoned it with salt, pepper, dill, garlic powder and onion powder.  I would have added a little basil also but discovered I was out.  Big oops! Basil is a must have for my kitchen. 

While the veggies are getting nice and tender, get the water boiling for your noodles.  In a separate bowl mix up two-thirds cups flour with 2 cups of milk.  I used whole milk because I was worried it might not get thick enough, but after making this dish I think any kind of milk will work well, and I really prefer not use whole milk due to its high fat content.

Once the veggies are tender add about 6 cups of water and heat to a boil.  If you prefer, you could add some chicken bouillon or maybe substitute half with chicken stock.  Next chop up your fully cooked chicken and add to the veggies.  Slowly add the milk and flour mixture, stiring well. Add the cooked noodles and any additional seasoning to taste.  Mine needed a little bit more of everything.

Your result should be a nice big pot of homemade chicken noodle stew.  This meal fits any budget, at less then $10, and covers all the food groups!