14 Nourishing Stew Recipes With Noodles To Fill You Up

There’s something truly comforting about settling down with a steaming bowl of stew, especially when it’s filled with noodles.

These hearty dishes are perfect for those cozy evenings when you crave something nourishing yet satisfying.

From classic chicken noodle to a spicy Thai curry twist, each recipe offers a new adventure.

Curious about how these stews can transform your dinner table?

Let’s explore some favorites together.

Classic Chicken Noodle Stew

There’s nothing quite like a warm, hearty bowl of Classic Chicken Noodle Stew to comfort you on a chilly day. This dish combines tender pieces of chicken with wholesome vegetables and soft noodles, all simmered in a rich, flavorful broth. The recipe is perfect for family dinners, providing a nourishing meal that everyone will love.

The blend of herbs and spices infuses the stew with a depth of flavor that makes it a timeless favorite. Perfect for serving a group of 4-6 people, this Classic Chicken Noodle Stew isn’t just delicious but also relatively easy to prepare. The key to its delightful taste lies in the quality of ingredients and the care taken during the cooking process.

This stew is a fantastic option not only for its taste but also for its versatility, allowing you to add or substitute ingredients based on preference or availability.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces egg noodles
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken thighs or breasts with a little salt and pepper. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chicken and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
3. Add Broth and Herbs: Pour in the chicken broth, and add the thyme, rosemary, and bay leaf. Stir to combine, scraping any brown bits from the bottom of the pot to enhance the flavor.
4. Cook the Chicken: Return the browned chicken to the pot, bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is cooked through and tender.
5. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Discard any excess fat or bones, then return the shredded chicken to the stew.
6. Cook the Noodles: Add the egg noodles to the pot and cook for about 8-10 minutes, or until they’re tender. Stir occasionally to prevent sticking.
7. Finish the Stew: Add the frozen peas and cook for an additional 2-3 minutes. Remove the bay leaf, then stir in the fresh parsley. Adjust the seasoning with more salt and pepper if needed.

Extra Tips:

For the best results, use fresh herbs if you have them available, as they can enhance the flavor even more. Feel free to experiment by adding other vegetables such as potatoes or mushrooms for extra heartiness.

If you prefer a creamier stew, you can stir in a splash of cream or a dollop of sour cream just before serving. Remember, the quality of your chicken broth greatly impacts the overall taste, so use a good quality store-bought version or homemade if possible.

Beef and Barley Noodle Stew

Beef and Barley Noodle Stew is a hearty and comforting dish, perfect for chilly evenings or when you’re in need of a nourishing meal. This stew combines tender beef, wholesome barley, and soft noodles, simmered in a rich broth infused with aromatic herbs and vegetables. The result is a flavorful and satisfying bowl of goodness that warms both the body and soul.

The combination of textures from the chewy barley and the soft noodles, along with the savory beef, makes it a delightful dish for any family gathering or a cozy dinner at home. This recipe serves 4-6 people and is perfect for a family meal or for having some delicious leftovers.

The beef is slowly cooked until tender, allowing it to absorb all the flavors of the broth and herbs. The barley adds a nutty flavor and a pleasant chewiness, while the noodles make the stew even more filling. It’s a versatile dish that can be easily adapted to include your favorite vegetables or spices, making it a staple in your weekly meal rotation.

Ingredients:

• 1 ½ pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups beef broth
• 1 cup pearl barley
• 2 cups egg noodles
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, browning them on all sides. Remove the beef and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
3. Add Herbs and Broth: Stir in the dried thyme, rosemary, and the bay leaf. Return the browned beef to the pot. Pour in the beef broth, ensuring the meat is submerged. Bring the mixture to a gentle simmer.
4. Cook the Barley: Add the pearl barley to the pot. Cover and let it simmer for about 45 minutes, or until the beef is tender and the barley is cooked through.
5. Incorporate the Noodles: Stir in the egg noodles, tomato paste, and Worcestershire sauce. Cook for an additional 10 minutes, or until the noodles are tender.
6. Finish with Peas: Add the frozen peas and cook for another 5 minutes to heat them through. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

Extra Tips:

For a deeper flavor, consider searing the beef a bit longer to develop a richer caramelization. If you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the pot with a spoon before adding the noodles.

Additionally, this stew can be made ahead of time and often tastes even better the next day as the flavors meld together. If reheating, you may need to add a splash of broth or water to adjust the consistency.

Creamy Turkey Noodle Stew

Creamy Turkey Noodle Stew is a delicious and hearty dish that combines tender turkey pieces with flavorful vegetables and noodles in a creamy, rich broth. This comforting stew is perfect for chilly evenings or whenever you crave a nourishing meal. The creamy base, infused with herbs and spices, perfectly complements the savory turkey and tender noodles, making it a satisfying dish for the whole family.

This recipe for Creamy Turkey Noodle Stew is designed to serve 4-6 people, ensuring there’s plenty to go around. The combination of turkey, vegetables, and noodles makes it a complete meal that’s both filling and nutritious. Whether you’re using leftover turkey or freshly cooked meat, this stew is a wonderful way to enjoy a variety of textures and flavors in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups cooked turkey, shredded
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups egg noodles
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Cooking Instructions:

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes. Stir in the carrots and celery, cooking until they start to soften, approximately 5 minutes.
2. Add Turkey and Broth: Add the shredded turkey to the pot, followed by the chicken broth. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil.
3. Simmer the Stew: Reduce the heat to low and let the stew simmer for about 15 minutes. This allows the flavors to meld and the turkey to become even more tender.
4. Mix in the Cream: Slowly stir in the heavy cream, ensuring it’s well incorporated into the stew. Then, add the egg noodles to the pot, stirring occasionally to prevent them from sticking.
5. Cook Noodles and Thicken Stew: Let the noodles cook in the stew for about 8-10 minutes or until they’re al dente. Add the frozen peas and continue to cook for an additional 5 minutes. During the last few minutes, stir in the cornstarch mixture to thicken the stew to your desired consistency.
6. Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if necessary. Once the noodles are cooked and the stew is creamy, remove from heat and serve hot.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine or a tablespoon of Dijon mustard when adding the broth.

If you prefer, you can substitute the egg noodles with your choice of pasta or gluten-free noodles to accommodate dietary preferences.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, you may need to add a little extra broth or cream to maintain the stew’s creamy consistency.

Enjoy this delightful stew with a side of crusty bread for a complete meal.

Spicy Thai Curry Noodle Stew

Spicy Thai Curry Noodle Stew is a delightful fusion of flavors that brings together the aromatic spices of Thai cuisine with the comforting texture of noodles in a warming stew. This dish is perfect for chilly evenings, providing a spicy kick paired with a creamy coconut base. The combination of fresh vegetables, tender proteins, and chewy noodles creates a balanced meal that’s both satisfying and nourishing.

This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or gatherings with friends. The use of red curry paste gives the stew its signature heat, while the coconut milk adds a rich, velvety texture. Fresh herbs like cilantro and lime add a burst of freshness, completing the dish with a touch of brightness. With a few simple steps, you can create a Spicy Thai Curry Noodle Stew that’s sure to impress and delight.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 4 cups chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 pound chicken breast, thinly sliced (or tofu for a vegetarian option)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Sliced green onions, for garnish

Instructions:

1. Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add Curry Paste: Stir in the red curry paste, mixing well with the onions, garlic, and ginger. Cook for about 2 minutes, allowing the paste to bloom and release its aroma.
3. Incorporate Liquids: Pour in the coconut milk and chicken or vegetable broth. Stir well to combine, ensuring there are no lumps of curry paste. Bring the mixture to a gentle simmer.
4. Season the Stew: Add the fish sauce, soy sauce, and brown sugar to the pot. Stir to incorporate the flavors into the broth.
5. Cook the Noodles: While the stew is simmering, prepare the rice noodles according to package instructions. Drain and set aside.
6. Add Vegetables and Protein: Add the red bell pepper, broccoli, mushrooms, and sliced chicken (or tofu) to the pot. Allow the stew to simmer for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Finish with Lime Juice: Turn off the heat and stir in the lime juice. Taste and adjust seasoning if necessary.
8. Assemble the Dish: Divide the cooked noodles into serving bowls and ladle the hot stew over the top. Garnish with fresh cilantro and sliced green onions.

Extra Tips:

For an extra layer of flavor, consider adding a teaspoon of lemongrass paste or fresh kaffir lime leaves to the stew. If you prefer a milder dish, reduce the amount of red curry paste to suit your taste.

Vegetarian Miso Noodle Stew

Vegetarian Miso Noodle Stew is a comforting and nourishing dish that combines the umami flavors of miso with the hearty texture of noodles and a variety of fresh vegetables. This stew is perfect for a cozy night in and is both satisfying and healthy, making it an excellent choice for vegetarians and vegans alike.

With its balance of flavors and textures, this dish is sure to become a staple in your recipe collection. The stew is rich in nutrients, thanks to the assortment of vegetables and the addition of miso, which is known for its probiotic qualities. The noodles add a satisfying chew, while the broth is both savory and slightly sweet, providing a delightful contrast.

This recipe is easy to customize according to your preferences by adding different vegetables or using gluten-free noodles if desired. It’s a versatile and wholesome meal that can be enjoyed by everyone.

Ingredients (Serves 4-6):

• 8 oz (225g) of soba noodles or rice noodles
• 6 cups (1.4 liters) of vegetable broth
• 1/4 cup (60ml) white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup (150g) of sliced mushrooms
• 1 cup (150g) of cubed tofu
• 2 cups (300g) of chopped bok choy
• 1 cup (150g) of sliced carrots
• 1 cup (150g) of snow peas
• 1/4 cup (35g) of chopped green onions
• 1 tablespoon sesame seeds
• Optional: chili oil or sriracha for spice

Cooking Instructions:

1. Prepare the Noodles: Begin by cooking the noodles according to the package instructions. Once cooked, drain and set aside, drizzling with a little sesame oil to prevent sticking.
2. Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
3. Add Vegetables: Add the mushrooms and sauté for another 3-4 minutes until they start to soften. Then, add the vegetable broth and bring it to a gentle boil.
4. Simmer the Stew: Once boiling, reduce the heat to low and add the tofu, bok choy, carrots, and snow peas. Let everything simmer for about 10 minutes, or until the vegetables are tender but still crisp.
5. Incorporate the Miso: In a small bowl, mix the miso paste with a ladle of the hot broth to dissolve it, then add it back into the pot along with the soy sauce. Stir well to combine.
6. Combine Noodles and Stew: Add the cooked noodles to the pot and gently mix them with the stew to heat through.
7. Serve: Ladle the stew into bowls, garnishing each serving with chopped green onions and sesame seeds. Add a drizzle of chili oil or sriracha for extra heat if desired.

Extra Tips:

When making Vegetarian Miso Noodle Stew, it’s important not to overcook the vegetables, as they should retain a bit of crispness for the best texture. If you prefer a thicker stew, you can simmer it longer, allowing the broth to reduce.

For added flavor, consider using a variety of mushrooms such as shiitake or oyster mushrooms. Remember to adjust seasoning to taste, as miso paste and soy sauce can vary in saltiness. This dish is also a great way to use up any leftover vegetables you have on hand, making it both practical and delicious.

Pork and Kimchi Noodle Stew

Pork and Kimchi Noodle Stew is a comforting and flavorful dish that marries the savory notes of pork with the tangy, spicy kick of kimchi. This dish is perfect for a chilly evening or anytime you crave something hearty and warming. The combination of tender pork, aromatic broth, and chewy noodles creates a satisfying meal that’s rich in umami flavors. The kimchi not only adds heat but also a depth of flavor that elevates this stew to a whole new level.

This stew isn’t only delicious but also simple to prepare, making it suitable for both novice and experienced cooks. It utilizes readily available ingredients and can be customized to suit your taste preferences. Whether you prefer a spicier broth or milder flavors, you can adjust the amount of kimchi and other seasonings accordingly. This Pork and Kimchi Noodle Stew is sure to become a favorite in your household, delivering a taste of Korean-inspired cuisine to your dinner table.

Ingredients (Serves 4-6):

• 1 pound pork shoulder or belly, thinly sliced
• 2 cups kimchi, roughly chopped
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 6 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Salt and pepper to taste
• 8 ounces rice noodles or any preferred noodles
• 2 green onions, chopped
• Sesame seeds, for garnish

Cooking Instructions:

1. Prepare the Pork: Heat the vegetable oil in a large pot over medium heat. Add the sliced pork and cook until browned on all sides. This should take about 5-7 minutes. Remove the pork from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the minced garlic and ginger. Sauté for about 2 minutes until fragrant.
3. Cook the Kimchi: Add the chopped kimchi to the pot and cook for an additional 3-4 minutes. This will help release the flavors of the kimchi.
4. Make the Broth: Stir in the gochujang and soy sauce, then pour in the chicken or vegetable broth. Add the fish sauce and sugar, and bring the mixture to a gentle simmer.
5. Combine Everything: Return the browned pork to the pot. Allow the stew to simmer for about 20 minutes, giving the flavors time to meld together.
6. Cook the Noodles: While the stew is simmering, cook the noodles according to the package instructions. Drain and set aside.
7. Assemble the Stew: Add the cooked noodles to the pot and stir to combine. Taste the stew and season with salt and pepper as needed.
8. Finish and Serve: Ladle the stew into bowls and garnish with chopped green onions and sesame seeds. Serve hot.

Extra Tips:

For an even richer flavor, you can use pork broth instead of chicken or vegetable broth. If you prefer a spicier stew, add more gochujang or a dash of Korean red chili flakes. If you have extra kimchi juice, feel free to add it to the stew for an additional burst of tangy flavor.

Remember that the stew’s flavor will develop over time, so it can taste even better the next day. Always adjust the seasoning to your taste, keeping in mind the saltiness of the soy sauce and fish sauce used in the recipe.

Seafood Udon Noodle Stew

Immerse yourself in the savory depths of our Seafood Udon Noodle Stew, a delightful and nourishing dish that combines the briny richness of seafood with the comforting embrace of udon noodles. This recipe is perfect for a cozy family dinner or a special gathering, bringing the authentic taste of the sea to your table.

The thick udon noodles soak up the flavorful broth, while the medley of seafood adds a fresh and vibrant touch. This stew is an excellent choice for those who enjoy a harmonious blend of textures and flavors. The combination of tender noodles, succulent seafood, and a rich, umami-packed broth guarantees a satisfying experience with every spoonful.

Serve this stew piping hot to fully appreciate the depth of its flavor profile, making it an instant favorite among seafood lovers.

Ingredients for 4-6 servings:

• 1 pound (450g) udon noodles
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 6 cups seafood or chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon miso paste
• 1 pound (450g) mixed seafood (such as shrimp, scallops, and mussels)
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 2 green onions, sliced
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Udon Noodles: Begin by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Build the Broth: Pour in the seafood or chicken stock, soy sauce, and mirin. Bring the mixture to a gentle simmer. Stir in the miso paste, making sure it dissolves completely into the liquid.
4. Add Seafood and Vegetables: Gently add the mixed seafood, mushrooms, and bok choy to the pot. Allow the stew to simmer for 5-7 minutes, or until the seafood is cooked through and the bok choy is tender.
5. Combine with Noodles: Add the cooked udon noodles to the pot, stirring to combine. Drizzle with sesame oil and season with salt and pepper to taste.
6. Serve: Ladle the stew into bowls, garnishing with sliced green onions. Serve immediately with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

For the freshest taste, use high-quality seafood, preferably from a local fish market. You can customize the types of seafood based on your preference or availability.

If you prefer a spicier kick, consider adding a dash of chili oil or a sprinkle of red pepper flakes. Finally, to enhance the umami flavor, you can add a small piece of kombu (dried kelp) to the broth as it simmers. Remove it before serving for an added depth of flavor.

Moroccan Lamb Noodle Stew

Moroccan Lamb Noodle Stew is a delightful blend of tender lamb, aromatic spices, and hearty noodles, offering a rich and comforting meal that’s perfect for a family dinner or a cozy gathering.

This stew is inspired by the vibrant flavors of Moroccan cuisine, bringing together a medley of spices like cumin, coriander, and cinnamon, which infuse the lamb with a warm and fragrant aroma. The addition of vegetables such as carrots and chickpeas not only adds depth but also enhances the nutritional value of the dish.

The noodles in this stew absorb the flavorful broth, providing a satisfying texture that complements the tender pieces of lamb. This dish is ideal for those who enjoy a robust and hearty meal that’s both delicious and nourishing. It’s perfect for serving 4-6 people, making it a great option for entertaining guests or simply enjoying a comforting meal with family.

Ingredients for Moroccan Lamb Noodle Stew (Serves 4-6):

• 2 pounds lamb shoulder or leg, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 4 cups beef or lamb broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large carrots, sliced
• 1 cup diced tomatoes (canned or fresh)
• 8 ounces egg noodles or your choice of noodles
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Lamb: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides, which will take about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onions and cook until they become translucent, about 4 minutes. Stir in the garlic and let it cook for another minute until fragrant.
3. Spice it Up: Add the ground cumin, coriander, cinnamon, ginger, and cayenne pepper to the onions and garlic. Stir well to coat the onions with the spices, allowing the flavors to bloom for about 1 minute.
4. Simmer the Stew: Return the browned lamb to the pot. Pour in the beef or lamb broth, and add the chickpeas, carrots, and diced tomatoes. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. Cook the Noodles: About 15 minutes before the stew is done, cook the noodles separately according to the package instructions until they’re al dente. Drain and set aside.
6. Combine and Serve: Once the lamb is tender, stir in the cooked noodles into the stew. Add the lemon juice and sprinkle with fresh cilantro. Adjust seasoning if needed. Serve hot.

Extra Tips:

When making Moroccan Lamb Noodle Stew, consider using a slow cooker for even more tender lamb; set it on low for 6-8 hours after browning the meat and preparing the aromatics.

If you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot. Feel free to adjust the spice levels to suit your taste, particularly with the cayenne pepper.

Finally, this dish can be made a day ahead, allowing the flavors to meld beautifully overnight. Simply reheat gently before serving.

Southern-Style Sausage Noodle Stew

Southern-Style Sausage Noodle Stew is a heartwarming dish that brings comforting flavors to your table. This rich and savory stew is packed with smoky sausage, tender vegetables, and hearty noodles, all simmered in a flavorful broth that warms you from the inside out.

Perfect for family dinners or a cozy gathering with friends, this stew embodies the essence of Southern comfort food. The combination of spices and ingredients creates a delightful blend of tastes that will have everyone asking for seconds.

The preparation of this dish is straightforward, making it an ideal choice for both novice and experienced cooks. The stew not only satisfies your taste buds but also provides a nourishing meal that can be enjoyed any time of the year.

By following this recipe, you’ll create a delicious and filling dish that captures the spirit of Southern hospitality. Whether you’re looking to try something new or make a classic favorite, this Southern-Style Sausage Noodle Stew is bound to become a staple in your kitchen.

Ingredients for 4-6 servings:

• 1 pound smoked sausage, sliced
• 8 ounces egg noodles
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 3 carrots, peeled and sliced
• 2 stalks celery, chopped
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Ingredients: Begin by slicing the smoked sausage into bite-sized pieces. Chop the onion, bell pepper, carrots, and celery, and mince the garlic. This preparation guarantees that all ingredients are ready to cook simultaneously.
2. Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened and the onion is translucent, stirring occasionally.
4. Combine the Ingredients: Return the sausage to the pot and stir in the chicken broth, diced tomatoes, smoked paprika, dried thyme, salt, pepper, and bay leaves. Bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low and let the stew simmer for about 30 minutes. This allows the flavors to meld together and the vegetables to become tender.
6. Cook the Noodles: Add the egg noodles to the pot and continue to simmer until the noodles are cooked to al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking.
7. Final Touches: Once the noodles are done, remove the bay leaves. Taste and adjust the seasoning if necessary. If desired, sprinkle fresh parsley over the stew before serving for a pop of color and flavor.

Extra Tips:

For an even richer flavor, consider using a combination of chicken broth and beef broth. This adds depth to the stew. If you prefer a spicier dish, add a pinch of cayenne pepper or some red pepper flakes when sautéing the vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors often deepen over time, making the stew even more delicious the next day.

Mushroom and Spinach Noodle Stew

Mushroom and Spinach Noodle Stew is a comforting and nourishing dish that combines the earthy flavors of mushrooms with the vibrant taste of fresh spinach. This hearty stew is perfect for a cozy family dinner and can easily be served as a main course. With a base of rich vegetable broth, the stew is enhanced with garlic, onions, and a blend of herbs and spices that create a deliciously aromatic experience.

The addition of noodles makes this stew not only filling but also satisfying, making it a favorite among both kids and adults. This recipe is ideal for those chilly evenings when you crave something warm and wholesome. It’s packed with nutrients, thanks to the fresh vegetables and whole-grain noodles, providing a balanced meal that’s both healthy and delicious.

The stew is easy to prepare, making it a great option for busy weeknights or a relaxed weekend meal. With minimal ingredients and a straightforward cooking process, you can whip up this delightful Mushroom and Spinach Noodle Stew in no time, bringing a touch of comfort to your dining table.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 250 grams mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 200 grams whole-grain noodles
• 150 grams fresh spinach leaves
• Salt and pepper to taste
• Grated Parmesan cheese (optional for garnish)

Cooking Instructions:

1. Sauté the Aromatics:

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

2. Cook the Mushrooms:

Add the sliced mushrooms to the pot and cook, stirring occasionally, until they’re tender and have released their juices, approximately 5-7 minutes.

3. Add Herbs and Broth:

Sprinkle the dried thyme and oregano over the mushroom mixture, stirring to combine. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.

4. Cook the Noodles:

Add the whole-grain noodles to the pot and cook according to the package instructions, usually around 8-10 minutes, or until the noodles are al dente.

5. Add Spinach and Season:

Stir in the fresh spinach leaves and let them wilt in the hot broth, about 2-3 minutes. Season the stew with salt and pepper to taste.

6. Serve:

Ladle the Mushroom and Spinach Noodle Stew into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

To enhance the flavors of your Mushroom and Spinach Noodle Stew, consider using a variety of mushrooms such as cremini, shiitake, or portobello. For a creamier texture, you can stir in a splash of heavy cream or coconut milk just before serving.

If you’re looking to add some protein, cooked chicken or chickpeas can be incorporated into the stew. Finally, feel free to adjust the seasoning and herbs according to your taste preferences to make this recipe uniquely yours.

Italian Meatball Noodle Stew

Indulge in the heartwarming flavors of Italy with this Italian Meatball Noodle Stew. This dish combines tender meatballs with a rich tomato broth and al dente noodles, creating a comforting meal perfect for any occasion.

The stew is infused with Italian herbs and spices, offering a delightful depth of flavor that will transport you straight to an Italian trattoria. Whether you’re looking for a satisfying family dinner or a hearty dish to impress your guests, this Italian Meatball Noodle Stew is sure to become a favorite in your culinary repertoire.

The preparation process is straightforward, making it an ideal choice even for novice cooks. You’ll start by crafting homemade meatballs, seasoned to perfection with ingredients like garlic and parsley. These meatballs are then simmered in a savory tomato broth, allowing the flavors to meld together beautifully.

To complete the dish, noodles are cooked directly in the stew, absorbing the aromatic essence of the broth. Serve this stew with a sprinkle of parmesan cheese and fresh basil for a garnish that adds both flavor and visual appeal.

Ingredients (serves 4-6 people):

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 can (15 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 ounces egg noodles
• Fresh basil leaves, for garnish
• Additional Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into 1-inch meatballs.
2. Brown the Meatballs: In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Once browned, remove the meatballs from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened and fragrant.
4. Simmer the Stew: Return the meatballs to the pot. Add the beef broth, crushed tomatoes, oregano, and basil. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. Cook the Noodles: Add the egg noodles to the stew. Continue to simmer for an additional 10-12 minutes or until the noodles are cooked al dente.
6. Serve: Ladle the stew into bowls and garnish with fresh basil leaves and additional Parmesan cheese. Serve hot.

Extra Tips:

When making the meatballs, try not to overmix the ingredients as this can make them tough. For a more tender texture, gently combine the ingredients until just mixed.

Additionally, feel free to adjust the seasoning to your taste by adding more herbs or a pinch of red pepper flakes for a bit of heat. If you prefer, you can substitute the ground beef with ground turkey or chicken for a lighter version.

Finally, this stew can be easily reheated and tastes even better the next day as the flavors continue to develop.

Peanut and Coconut Noodle Stew

This Peanut and Coconut Noodle Stew is a delightful fusion of flavors and textures that will warm your soul and tantalize your taste buds. The creamy coconut milk pairs beautifully with the rich, nutty taste of peanuts, creating a comforting and hearty broth that envelops tender noodles. Packed with vibrant vegetables and aromatic spices, this stew isn’t only delicious but also nourishing, making it a perfect meal for any day of the week.

The dish is versatile, allowing you to customize it with your favorite vegetables or proteins, making it a great option for vegetarians and meat-lovers alike. The combination of ingredients provides a balance of healthy fats, proteins, and carbohydrates, making it a well-rounded meal. Serve it as a cozy family dinner or impress your guests with a bowl of this exotic and flavorful stew.

Ingredients (Serves 4-6)

• 200g rice noodles
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 400ml coconut milk
• 3 cups vegetable broth
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon red curry paste
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Chopped peanuts (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain them and set aside.
2. Sauté Aromatics and Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add Vegetables: Add the sliced red bell pepper, julienned carrot, and sliced zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Make the Broth: Pour in the coconut milk and vegetable broth, stirring to combine. Add the peanut butter, soy sauce, lime juice, and red curry paste. Stir well until the peanut butter has completely melted into the broth.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes. Season with salt and pepper to taste.
6. Combine Noodles and Stew: Add the cooked rice noodles to the pot, stirring until they’re well coated in the broth and heated through.
7. Serve: Ladle the stew into bowls. Garnish with fresh cilantro and chopped peanuts. Serve with lime wedges on the side.

Extra Tips

To enhance the flavor, consider adding a splash of fish sauce or a pinch of sugar to the broth for an additional depth of taste. If you want to add protein, tofu or cooked chicken would be great additions to this stew.

For those who prefer a spicier kick, include more red curry paste or add a dash of hot sauce. If you’re preparing this dish in advance, cook the noodles separately and add them just before serving to prevent them from becoming too soft.

Enjoy this comforting dish with a side of crusty bread or a light salad for a complete meal.

Slow-Cooker Lentil Noodle Stew

Slow-Cooker Lentil Noodle Stew is a comforting and hearty dish perfect for those chilly days when you want something warm and nourishing. This recipe combines the earthiness of lentils with the satisfying texture of noodles, all slowly cooked to perfection in a rich broth. It’s an effortless meal that fills your home with delightful aromas, inviting everyone to gather around the table.

This stew isn’t only delicious but also packed with nutrients, making it a healthy choice for lunch or dinner. The slow-cooking process allows the flavors to meld beautifully, creating a robust and savory dish. Plus, using a slow cooker means you can set it and forget it, freeing up your time for other activities. Whether you’re serving it to family or friends, this stew is sure to be a hit.

Ingredients for Serving 4-6:

• 1 cup dried lentils, rinsed
• 8 cups vegetable broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 oz egg noodles
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by rinsing the lentils under cold water to remove any dirt or debris. Chop the onion, slice the carrots and celery, and mince the garlic.
2. Combine Ingredients in Slow Cooker: In a slow cooker, add the rinsed lentils, vegetable broth, chopped onion, sliced carrots, sliced celery, minced garlic, diced tomatoes (with juice), thyme, oregano, cumin, salt, and pepper. Stir well to combine all the ingredients.
3. Set the Slow Cooker: Cover the slow cooker and set it on low heat. Allow the stew to cook for 6-7 hours, or until the lentils are tender and have absorbed the flavors of the broth and spices.
4. Add Noodles: About 30 minutes before serving, add the egg noodles to the slow cooker. Stir gently to incorporate them into the stew and ascertain they’re submerged in the liquid.
5. Finish Cooking: Continue to cook on low for another 30 minutes, or until the noodles are cooked through and tender.
6. Stir in Olive Oil: Once the noodles are cooked, stir in the olive oil to add a rich flavor to the stew.
7. Serve and Garnish: Taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley if desired.

Extra Tips:

When cooking Slow-Cooker Lentil Noodle Stew, consider soaking the lentils for a few hours or overnight before cooking. This can help reduce cooking time and make the lentils easier to digest.

If you prefer a thicker stew, feel free to mash some of the lentils with a spoon before adding the noodles. Additionally, you can customize the vegetables and spices to suit your taste, such as adding spinach or using smoked paprika for a different flavor profile.

Always check the liquid level, and if it seems too thick, you can add more broth or water as needed.

Vietnamese Pho Noodle Stew

Vietnamese Pho Noodle Stew is a delightful and comforting dish that brings together a rich, aromatic broth and tender noodles, combined with a variety of fresh herbs and spices. This traditional Vietnamese dish is known for its depth of flavor and nourishing qualities, making it a perfect meal for any occasion.

The essence of Pho lies in the slow-cooked broth, infused with spices such as star anise and cinnamon, which give it its unique and authentic taste. When served, it’s accompanied by a platter of fresh herbs and lime wedges, allowing each diner to personalize their bowl to their liking.

Pho isn’t just a meal; it’s an experience that warms the soul. Whether enjoyed as a hearty breakfast or a satisfying dinner, this noodle stew is sure to please anyone who appreciates a good bowl of soup. The combination of tender beef slices, fresh bean sprouts, and chewy rice noodles creates a satisfying texture, while the fragrant broth ties everything together.

With the right ingredients and some patience, you can recreate this beloved Vietnamese dish in your own kitchen, transporting your taste buds to the bustling streets of Hanoi.

Ingredients (Serves 4-6):

• 2 pounds beef bones
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 4 star anise pods
• 1 cinnamon stick
• 5 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 pound beef sirloin, thinly sliced
• 12 ounces dried rice noodles
• 2 cups bean sprouts
• 1 bunch fresh Thai basil
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 2 limes, cut into wedges
• 2-3 Thai bird chilies, sliced
• Hoisin sauce (optional)
• Sriracha sauce (optional)
• Salt to taste

Instructions:

1. Prepare the Broth: Begin by blanching the beef bones in a large pot of boiling water for about 5 minutes to remove impurities. Rinse the bones under cold water and set aside. In the same pot, add the halved onion and sliced ginger. Dry roast until they’re slightly charred for added flavor.
2. Simmer the Broth: Return the bones to the pot along with the charred onion and ginger. Add 4 quarts of water and bring to a boil. Reduce the heat to a gentle simmer and skim off any scum that rises to the surface for a clear broth.
3. Spice Infusion: In a small skillet, dry roast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds until fragrant. Place the spices in a cheesecloth or spice bag and add to the simmering broth.
4. Flavor the Broth: Add fish sauce and sugar to the pot. Allow the broth to simmer gently for at least 3 hours, topping up with water as necessary. Season with salt to taste.
5. Prepare the Noodles: Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
6. Assemble the Pho: Strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Bring the strained broth back to a simmer. Divide the soaked noodles into serving bowls. Top with thin slices of beef sirloin, allowing the hot broth to cook the meat.
7. Garnish and Serve: Arrange bean sprouts, Thai basil, cilantro, mint, lime wedges, and sliced chilies on a platter for diners to add to their bowls as desired. Offer hoisin and Sriracha sauces on the side for additional flavor.

Extra Tips:

For the best flavor, make the broth a day ahead and refrigerate it overnight. This allows the flavors to meld and makes it easier to skim any solidified fat from the surface before reheating.

When slicing the beef sirloin, freeze it for about 15 minutes beforehand; this makes it easier to slice thinly. Adjust the spice level to your preference by adding more or fewer chilies to the broth or as a garnish. Enjoy your homemade Pho with a side of fresh spring rolls for a complete Vietnamese feast.