Chicken In Pot
A hearty chicken and vegetable stew with egg noodles, perfect for comforting family dinners and packed with savory flavors and tender chicken pieces.
Ingredients
Instructions
- Cook the chicken in lots of water until done. Cool, then skin and debone the chicken.
- Chop the celery and onions and add them to the chicken stock; boil for about 10 minutes.
- Add the egg noodles and cook for another 10 minutes.
- Stir in the Veg-All, mushrooms, and water chestnuts.
- Add the cooked chicken back into the pot.
- Cook everything together for another 10 minutes.
- If needed, add Swanson chicken broth to reach desired consistency.
- Do not add water during the process.
Tips & Substitutions
To enhance flavor, you can add garlic or herbs like thyme or rosemary. If you want a lighter dish, substitute half of the egg noodles with zucchini noodles or a whole grain option. For a vegetarian version, use vegetable broth and replace chicken with chickpeas or tofu. Adjust salt and pepper to taste throughout the cooking process, especially when using canned vegetables.
Serving Suggestions
Serve this hearty chicken dish with crusty bread to soak up the delicious broth or alongside a fresh green salad for balance. It pairs beautifully with Country Chicken 'N Biscuits for a comforting meal. For a complete dinner, consider adding roasted vegetables or a light coleslaw on the side to complement the rich flavors of the chicken pot.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth if needed to revive the consistency. You can also microwave individual portions, covered, for 2-3 minutes or until heated through. Avoid reheating multiple times to maintain the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Pot contains roughly 298 calories, with 19g protein, 27g carbohydrates, and 13g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Using leftover cooked chicken can save time and enhance the flavor of the dish. Just skip the initial cooking step and add the shredded chicken when you stir in the Veg-All, mushrooms, and water chestnuts. This will allow the chicken to heat through without becoming overcooked.
What can I substitute for the Veg-All?
If you don't have Veg-All, you can use fresh or frozen mixed vegetables like peas, carrots, and green beans. You can also customize the veggies based on your preference, ensuring to keep similar cooking times for even texture. Just remember to adjust seasonings accordingly to maintain flavor balance.
Is it possible to make this dish gluten-free?
Yes, you can easily make this dish gluten-free. Substitute the medium egg noodles with gluten-free noodles or rice. Make sure to check that the broth and canned vegetables are also gluten-free, as some brands may contain added gluten. This way, you can enjoy this comforting meal without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).