Chicken Noodle Soup Casserole



4 chicken boneless skinless chicken breast

1 – 12 ounce package egg noodles (I prefer angel hair or homemade skinny noodles)

1 onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

3 -4 tablespoons olive oil

1/2 stick butter (1/4 cup)

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

salt and pepper

1 tablespoon dried parsley

1 sleeve crumbled Ritz crackers

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done.

  Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

  In a pot saute onion, garlic, carrots, and celery in butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.
Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.
Bake at 350 for 30 minutes or until bubbly.
Remove from oven, sprinkle with crackers and bake 5 – 10 more minutes.


  We LOVED this!  Forget 2nds, we went back for 4th’s!!!!!  This recipe came together very easily, but I did use a few shortcuts.  I had a jar of chicken and a bag of homemade noodles on hand, so I used those instead with great results!



I prefer my Chicken Noodle Soup with spaghetti noodles instead of egg noodles anyways, so I may always choose to use that type of pasta in this recipe.



Happy Cooking!  This really is delicious, you outta try it soon….


 This post linked to:

 Gooseberry Patch

Hammock Tracks

Almost Homemade Chicken Noodle Soup

  I am slow getting around this morning.  I am still recovering from a bout of the ol’ Flu bug going around my house.  Everyone but Destiny and Paxton took their turn with it.  Yuck!

Nothing sounded good but comfort food, like Mom’s Chicken and Rice soup, which I will share later, and this:

Almost Homemade Chicken Noodle Soup.

This soup uses homemade shortcuts……..the end result?  Chicken Noodle Soup like Grandma’s, but made in a third of the time! Which is super important when you can barely stand to make it.   

(Click the title below to be taken to a website where you can print it.)


chicken noodle soup

  • 1 jar Joyce’s Homestyle Canned Chicken
  • 1 bag Homemade Skinny Noodles From Your Local Bulk Food Store
  • 3 cartons Chicken Broth, Or Less Per Your Preference
  • 2 Tablespoons Celery Flakes
  • 1 Tablespoon Dried Minced Onion
  • 6 whole Baby Carrots, Finely Chopped
  • 4-6 garlic cloves pressed (Use fresh! Its so good for the immune system)
  • 2 Tablespoons Butter
  • Pinch Of Parsley
  • Dash Of Basil
  • Salt And Pepper, to taste

  Melt butter in large stock pot. Add chopped baby carrots, onion and minced garlic. Sautee until soft.    Add 2-3 cartons of chicken broth based on your personal preferences. Dump in can of chicken with juices. Next, add dried parsley, salt, pepper, and basil if desired. Bring to a boil. Add in your noodles. (Again, the amount depends on how brothy or noodley you like your chicken noodle soup to be.)

Simmer until noodles are soft.

This soup tastes so good! You won’t believe what a difference homemade noodles make!!!!! 

 The non-sickies in our family ate their Chicken Noodle soup with crackers, meat and cheese and Bread & Butter Pickles.  YUM, comfort food at it’s finest!