Ruthies Chicken Stew Recipe

Recipe by: Andy Gritti

Serves: 4-6

What you’ll need:
1 Chicken (3-3.5lbs) cut into serving pieces. Can use just breasts if desired
2 tablespoons cooking oil
1 medium sized onion (Bermudas are best)
1 cup sliced celery
1 small garlic clove, minced/finely chopped
2.5 teaspoons salt
1/8 teaspoon of pepper (couple shakes)
1 can (12oz) tomatoes
2 tablespoons flour
½ cup of water
2 chicken bouillon cubes
6 ounces (1/2 package) large Egg Bow Noodles- cooked per packaging instructions, drain after cooking
¼ cup chopped parsley
1/3 to ½ cup shredded parmesan cheese

Putting it all together:
Brown the chicken pieces in hot oil in a large skillet or Dutch oven. Add onion, celery, garlic, salt, pepper, and tomatoes. Cover and simmer until chicken is tender (usually about 40 minutes).
Remove chicken and place in deep/big serving dish and keep hot while you finish the stew.
Blend flour to the remaining stew mixture and add bouillon cubes into the skillet. Cook until thickened, stirring constantly. Now add the cooked Egg Box noodles and heat for about 5 minutes.
Pour into serving dish and top with the chicken pieces. Sprinkle with parsley and parmesan cheese.

> Click here to download the recipe for Ruthies Chicken Stew