One of the greatest things I took away from my stint in western North Carolina was an affinity for a proper chicken stew. And, of course, being from the south I couldn’t imagine a chicken stew without dumplings or pastry. So, to honor both sides of my taste buds I’ve created a hybrid stew- it’s part chicken stew, part chicken and pastry. But ALL KINDS OF DELICIOUS!
CHICKEN STEW, KIND OF
2 cups of leftover roasted chicken, hand shredded
1 cup of frozen corn
1 cup of frozen peas
1/4 cup of diced onions
1/4 cup of thinly sliced celery
1/2 box of gluten free lasagna noodles, broken into thirds
4 cups of water
4 cups of chicken stock
In a large pot bring the water and stock to a rolling boil. Add the onions and celery and reduce to a simmer for 20 minutes. Add the noodles and cook according to package directions (usually 7-10 minutes). Finally, reduce the heat to low and add the peas, corn, and chicken. Allow the stew to sit for just a minute or two, and plate in a pretty bowl topped with celery tops.
YUM! And SIMPLE!