Chicken Noodle Stew

5 T. butter, divided

4 oz. baby bella mushrooms, sliced

1 small onion, diced

2 small carrots, scraped and sliced

1 stalk celery, sliced

1 garlic clove, minced

salt and pepper to taste

1/2 t. dried thyme

1/2 c. dry white wine

3 c. chicken stock

6 oz. frozen egg noodles

1/2 c. light cream

1 T. flour

1 (6-8 oz) chicken breast, cooked and shredded

1/2 c. frozen peas


Melt 3 tablespoons of the butter in a large skillet over med heat. Add the mushrooms, season with salt and pepper and cook until browned and liquid is released and evaporates.  Remove to a plate and set aside.


Melt the remaining 2 tablespoons of butter in the same pan.  Add the onions, carrots, celery and garlic.  Season  with salt, pepper and thyme.  Cook over low heat until vegetables start to soften, about 5 minutes.


Increase heat to med high and add the wine to the pan. Cook and stir, scraping up any browned bits stuck to the bottom of the pan, until reduced by half.  Add the chicken stock and bring to a boil.  Add the noodles and cook until tender, about 15 minutes, and much of the liquid is absorbed.


Whisk together the flour and cream until smooth.  Stir into the remaining broth.  Add the chicken, peas and mushrooms.  Cook and stir until sauce is thickened and chicken, peas and mushrooms are heated through, about 5 minutes.