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Chicken Noodle Stew

Once the cold weather begins, I am ready for all of the delicious soups and stews that this world has to offer! I especially love any dish that combines multiple food groups into one…like this Chicken Noodle Stew. This amazing dish has the flavors and comfort of a chicken noodle soup, but less liquid making it a little easier on tiny eaters.

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Originally, this recipe called for the classic soup base, concentrated cream of chicken soup. Although I enjoy the nostalgia that the flavor and texture that cream of chicken provides, I decided to change things up a bit to make the stew healthier.

We begin by making a roux. A roux is a simple mixture of flour and fat that are cooked together and work to thicken the soup or stew. To make a roux, start by melting the fat over medium heat. Once melted, add the flour and stir until combined. Stir for 1 minute as the flour cooks. This will likely be a thick consistency. Add the packet of ranch seasoning (or 3 tbsp of homemade ranch seasoning) and stir until combined.

Flour in melted butter for roux cooking

Next, we add the liquid, starting slowly to make sure the roux is well incorporated and there are no lumps of flour in the chicken noodle stew. Starting with the broth, pour in a little at a time and whisk until it is fully incorporated into the roux. Repeat until all of the broth has been added. Then, stir in the milk.

Add the cooked chicken and 2 cups of vegetables into the stew. My family prefers classic peas and carrots. I always have them in the freezer and my kids love them in soups, stews, and casseroles. You could add any fresh, frozen, or canned vegetables that you have on hand. The more color the better!

Bring the contents of the pot to a boil. Reduce heat to low and simmer for 20 minutes. This gives the roux plenty of time to work its magic and thicken the liquid. Once thickened, melt in the cheese.

Once the cheese is melted, add any small pasta of your choice. We like ditalini, but small shells and elbow work great too. Simmer for 10-12 minutes until the pasta is al dente. The starches released from the pasta will work as a thickening agent as well.

Finally, serve with a side of your favorite fruit and you’ve got all 5 food groups packed into this simple meal!

Looking for more cold weather meals? Check out these favorites:

Chicken Noodle Stew

This yummy stew provides the flavors and nostalgia of chicken noodle soup, but with less liquid to make dining easier for tiny eaters.
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Homestyle
Servings 6 people


  • 3 tbsp butter, unsalted
  • 1 tbsp flour, all purpose
  • 4.5 cups chicken broth, low sodium
  • 1.5 cups milk 2% is prefered
  • 4 cups cooked chicken Use chicken breast for less fat
  • 2 cups frozen peas and carrots
  • 1 pkt Ranch Dressing powdered mix 3 tbsp of a homemade mix works great too!
  • 1.5 cups Cheddar cheese, shredded
  • 8 oz Ditalini pasta Any small pasta will work.


  • Melt butter in a dutch oven or large pot over medium heat.
  • Add flour and stir until well combined.
  • Mix in ranch dressing packet. Stir until well combined.
  • Slowly whisk in chicken broth. Add only a little at a time and whisk until fully incorporated. Repeat until all the broth has been added.
  • Pour in milk and stir to combine.
  • Add cooked chicken and frozen vegetables to the contents on the pot.
  • Bring contents of the pot to a boil.
  • Reduce heat and simmer for 20 minutes.
  • Melt in cheddar cheese.
  • Add pasta and cooked for 10-12 minutes.
  • Serve hot with a side of your favorite fruit for a compelte meal!
Keyword chicken, dinner, healthy, stew

Jessica Barnes, PhD, RDN, LD

Dr. Jessica Barnes received her PhD in nutrition from Texas Woman's University. Her research focused on food preference development and creating materials to help preschoolers become familiar with healthy foods. She has worked with families and communities as a clinical and community Registered Dietitian Nutritionist.

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