Nothing says fall quite like a hearty stew simmering on the stove! 🤎🧡 My Chicken Noodle Stew is easy enough to make on a busy weeknight and it’s one of those comforting dishes you’ll want in your rotation for all the chilly nights ahead. My favorite trick is blending the veggies right into the broth, which thickens it up naturally and gets all that delicious flavor into every single bite 😋 Check out the recipe below so you can try it out for yourself! Chicken Noodle Stew Ingredients -2–3 carrots, peeled and diced -2–3 celery stalks, diced -2 cloves fresh garlic, minced or -½ teaspoon garlic powder -½ medium sweet onion, diced -2 bay leaves -8 cups chicken broth for a thicker, stew-like consistency, or 10–12 cups for more of a soup 1 box pasta of your choice (I used ditalini) -1 rotisserie chicken, chopped -parmesan cheese and/or fresh parsley, for serving Directions -Add the carrots, celery, garlic, onion, bay leaves, and chicken broth to a large pot. Bring to a boil, then cook until the vegetables are tender. -Remove and discard the bay leaves. Using a slotted spoon, transfer the cooked vegetables to a blender or food processor, leaving the broth in the pot. -Add 1 cup of the broth from the pot to the vegetables and blend until smooth. -Pour the blended vegetable mixture back into the pot with the remaining broth and stir until well combined. -Bring the mixture back to a boil, then add the pasta. Cook according to the package directions, or until the pasta is tender. -Stir in the chopped rotisserie chicken and cook for another few minutes, just until the chicken is warmed through.  -Spoon into bowls, top with Parmesan cheese and/or fresh parsley, and enjoy! LTKfoodie LTKHome LTKSeasonal