Ingredients

The following ingredients have 4 Servings
  • 16 oz chicken breasts (cut into cubes)
  • 3 cups beef broth
  • 1/2 bag egg noodles
  • 1 potato (chopped)
  • 1/2 tomato (chopped)
  • 1/2 green bell pepper (chopped)
  • 1/3 onion (chopped)
  • 2 teaspoon garlic (minced)
  • 4 tablespoons butter
  • 2 bay leaves
  • salt & pepper (to taste)

Instruction

  • Melt two tablespoons of butter in a large soup pot. Add the chicken to the pot and brown on all sides.
  • Add the remaining butter to the pot then toss in the chopped onions, potatoes, and carrots. Saute until the onions are beginning to brown and the potatoes are tender.
  • Quickly saute the green peppers, garlic, and tomatoes, then pour in the beef broth. Bring the stew to a simmer and add the bay leaves.
  • Let the soup simmer for 5-10 minutes before adding the egg noodles. Stir the noodles into the stew and let cook until al dente. Remove the bay leaves.
  • Season with salt and pepper. Serve hot and enjoy!