Chicken Noodle Soup Pasta Bake
This chicken noodle soup pasta bake combines all the things you love about traditional chicken noodle soup but in pasta form. The tender noodles and juicy shredded chicken are coated in the most delicious sauce with sautéed onions, carrots, and celery. Add in the fresh herbs and seasoning and this recipe is a weeknight winner.
Ingredients Needed for Chicken Noodle Soup Pasta Bake
Chicken – You’ll need one pound of chicken breasts for this recipe. Boil the chicken breasts in low sodium chicken broth, water and two bay leaves for extra flavor.
Noodles – You’ll need 8-ounces of egg noodles for this recipe. Be sure to cook them in salted water and make sure they are al dente.
Vegetables – These recipe calls for diced onion, celery and carrot. You’ll sauté the minced garlic and vegetables in the butter and olive oil until they are soft and fragrant. Be sure to season them with salt and black pepper.
Sauce / Aromatics – For the sauce, you’ll need AP flour, 2% milk, low sodium chicken broth and grated parmesan cheese. You’ll also need fresh thyme and freshly chopped Italian parsley for this dish.
Cheese- As a final step, you’ll top the dish with shredded mozzarella cheese before baking.
How to Make Chicken Noodle Soup Pasta Bake
Preheat the oven to 400 degrees. Spray a 9×13-inch baking dish with olive oil cooking spray and set it aside.
Make the Noodles
Boil a pot of water and season it with salt. Add the egg noodles and cook according to the package. Al dente is best. Once cooked, drain the noodles in a colander and set them aside. Option to drizzle with olive oil to prevent sticking.
Boil the Chicken
In a 3-quart pot, add 1-quart of low sodium chicken broth, 1 cup water and two bay leaves. Add the chicken breasts and bring to a boil until the internal temperature reaches 165 degrees Fahrenheit. Should take about 15-20 minutes. Once cooked, drain the liquid and allow the chicken to cool. Once cool to touch, shred the chicken into small pieces and place in a bowl.
Make the Sauce
Heat a saucepan over medium high heat. Add the butter and olive oil. Next, add the minced garlic, diced onion, diced celery, and diced carrot. Saute for 4-5 minutes. Season with salt, black pepper, fresh thyme (remove stems) and chopped Italian parsley. Mix well. Next, add the AP flour and mix well. The vegetables will appear to paste like. Reduce the heat to medium and slowly add the milk and the low sodium chicken broth.
Once the sauce forms, you can add the grated parmesan cheese. For a thinner sauce add more broth for a thicker sauce add less. Be sure to taste the sauce to make sure its seasoned to your liking.
Assemble the Dish
Next, you’ll add the shredded chicken and noodles to the same pan as the sauce. Toss until everything is well coated. Then, pour the chicken mixture into a prepared baking dish. Top with shredded parmesan cheese and bake for 15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy.
Looking for more recipes? Try my One Pan Chicken Ravioli Bake
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Chicken Noodle Soup Pasta Bake
Ingredients
Chicken
- 1 lb. chicken breasts
- 1 quart low sodium chicken broth
- 1 cup water
- 2 bay leaves
Egg Noodles
- 8 ounces egg noodles, al dente
Vegetables / Sauce / Aromatics
- 2 tablespoon salted butter
- 1 tablespoon olive oil
- 2 teaspoon garlic, minced
- ¾ cup yellow onion, diced small
- ½ cup carrots, diced small
- ½ cup celery, diced small
- ¼ cup Italian parsley, diced small
- 3 sprigs thyme, remove stems
- salt, to taste
- black pepper, to taste
- 1.5 tablespoons ap flour
- ¼ cup 2% milk
- 1 – 1.5 cups chicken broth, depending on thickness of sauce
- ¼ cup grated parmesan cheese
- ½ cup shredded mozzarella, sprinkle over the dish before baking
Equipment
- 1 baking dish 9×13
- 1 pasta pot
- 1 colander
- 1 3-quart pot to boil chicken
- 1 bowl to shred chicken
- 1 saucepan
Instructions
How to Make Chicken Noodle Soup Pasta Bake
- Preheat the oven to 400 degrees. Spray a 9×13-inch baking dish with olive oil cooking spray and set it aside.
Make the Noodles
- Boil a pot of water and season it with salt. Add the egg noodles and cook according to the package. Al dente is best. Once cooked, drain the noodles in a colander and set them aside. Option to drizzle with olive oil to prevent sticking.
Boil the Chicken
- In a 3-quart pot, add 1-quart of low sodium chicken broth, 1 cup water and two bay leaves. Add the chicken breasts and bring to a boil until the internal temperature reaches 165 degrees Fahrenheit. Should take about 15-20 minutes. Once cooked, drain the liquid and allow the chicken to cool. Once cool to touch, shred the chicken into small pieces and place in a bowl.
Make the Sauce
- Heat a saucepan over medium high heat. Add the butter and olive oil. Next, add the minced garlic, diced onion, diced celery, and diced carrot. Saute for 4-5 minutes. Season with salt, black pepper, fresh thyme (remove stems) and chopped Italian parsley. Mix well. Next, add the AP flour and mix well. The vegetables will appear to paste like. Reduce the heat to medium and slowly add the milk and the low sodium chicken broth.
- Once the sauce forms, you can add the grated parmesan cheese. For a thinner sauce add more broth for a thicker sauce add less. Be sure to taste the sauce to make sure its seasoned to your liking.
Assemble the Dish
- Next, you’ll add the shredded chicken and noodles to the same pan as the sauce. Toss until everything is well coated. Then, pour the chicken mixture into a prepared baking dish. Top with shredded mozzarella cheese and bake for 15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy.
3 Comments on “Chicken Noodle Soup Pasta Bake”
Absolutely delicious! And this is coming from someone who isn’t a huge fan of chicken noodle soup. Even my three young kids, who rarely eat what I make for dinner, devoured it and had seconds. I’m definitely adding this to the rotation!
Okay I was not expecting this to be so flavorful! It honestly reminded me of a much better version of something my mom made growing up. This is a dish I am going to be coming back to very soon.
This was so delicious and flavorful! It was exactly what I was imagining – comfort in a bowl/plate – and one that we will be serving up often from here on out. THANK YOU for another meal that satisfies everyone.