What To Make With Leftover Chicken Noodle Soup

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What To Make With Leftover Chicken Noodle Soup

How Does Chicken Noodle Soup Make You Feel Better?

It’s a question I’ve asked myself so many times.

Even just glancing at the ingredients alone reveals that these are foods we consume frequently.

Why is it that combining them in a single pot causes the magic to occur?

For a very long time, I thought it was just my mother’s placebo effect.

I see now that there’s a little more to it, even though that undoubtedly heightens its reassuring effect.

Research has revealed that, surprisingly, chicken noodle soup can effectively relieve congestion in the nasal passages.

And not just because, as I had initially thought, the soup is hot.

It has also been demonstrated to have a slight anti-inflammatory effect, which lessens the discomfort and symptoms of colds.

Lastly, because of its ingredients, simple chicken noodle soup is typically loaded with nutrients, which can help strengthen the immune system.

It appears that our grandmothers truly understood the healing powers of this soup, even though we might carry on the tradition in this home.

It wasn’t difficult to go from soup to a casserole—the traditional dish was practically screaming for a makeover.

To start, you’ll need to prepare the pasta.

Pasta should be cooked in chicken broth with a bay leaf added to the pot, as opposed to water.

Time-wise, cook it according to the package instructions.

To end the cooking process, rinse it under cold water afterward. Set aside.

Melt the butter in a big skillet over medium heat.

Carrots, celery, and onion should be added once the butter has melted.

Let the vegetable blend cook, stirring occasionally, just until tender.

Add the minced garlic and cook, stirring, for about 30 seconds, or until fragrant.

Evenly distribute the flour over all of the vegetables, then toss to coat.

It will combine to form a paste-like mixture, which is precisely what you want.

Add the milk or half-and-half gradually while whisking. I whisk it in 1/4 cup at a time.

Blend until all the ingredients are combined, then gradually add more, and continue until all the ingredients are added and the smooth, thickened mixture is achieved.

To avoid anything sticking, let this mixture simmer for two to three minutes while stirring once or twice.

Once the pasta is cooked, add the remaining ingredients (except the Parmesan cheese) to the skillet and stir everything until everything is evenly combined.

Grease a 9 x 13-inch baking dish with nonstick cooking spray, then pour the casserole mixture of chicken noodle soup into it.

Gently spread the mixture out evenly to fill the dish.

Spread the Parmesan cheese evenly out overtop of the casserole.

Bake at 375 degrees for 20 minutes.

After taking the casserole out of the oven, leave it sitting

Even when they’re not sick, my kids don’t always enjoy a bowl of soup for dinner.

The flavor, coziness, and benefits remain unchanged; the only thing missing is the excess broth.

Since it first appeared on our family table, this chicken noodle soup casserole has been a hit, and our affection for it has only increased with time.

  • Choose your favorite small-shaped pasta to try: rigatoni, medium shells, cavatappi, farfalle, or rotini.
  • Not having half
  • While the vegetables are sautéing, add a splash of white wine to give this a gourmet touch.
  • Add broccoli, asparagus, or any other vegetables you have on hand and sauté them with the other vegetables.


  • The noodles are cooked in chicken stock; I prefer to use just the base of the stock because it’s less expensive. So, I added about 6 teaspoons of stock to the boiling pasta water.
  • After making your roux (the part of the recipe where you’ve mixed in the flour and are about to pour in the milk), I tell you to slowly pour in the liquid, but I don’t mean to pour it slowly; rather, I mean to add about a tablespoon of liquid, stir it in vigorously, then add another tablespoon and stir some more. The only way to make the bad boy thicken is in that manner.
  • Nathan hates onions, so this casserole has no onions. It should have onions. Add a small diced one to your carrots and celery.
  • Once all of the milk has been added, taste the sauce to determine how much salt and pepper to add.

If you are looking for other great casseroles to make, be sure to try this Easy Shepherd’s Pie recipe,

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