Chicken Noodle Soup Pasta
All the Comfort of Homemade Chicken Noodle Soup, but in Pasta Form.
This Chicken Noodle Soup Pasta combines juicy chicken, buttery celery and carrots, savory gravy, and egg noodles for the ultimate cozy weeknight dinner. Basically a one pot meal that is perfect for cooler weather.
The other day I was craving Chicken Noodle Soup with an emphasis on the noodles. I was thinking about how I am always fighting off the noodles absorbing all the broth.
Then I thought to myself… why fight this? Why not make a cream Chicken Noodle Soup Pasta and forget the broth all together!
It was then that this recipe was born!
I tested this out on both Mister Tipsy and my best friend and both of them gave this recipe a thumbs up! I have to admit, it is cold and rainy here in Chicago today and it is hitting the spot!
The best way I can describe this recipe is Hamburger Helper but in Chicken Noodle Soup form. As a lover of Hamburger Helper, this recipe was right up my alley!
What is better than a creamy chicken pasta that is also an easy comfort food dinner?
Don’t Overcook The Noodles
These egg noodles are a favorite in my house. I always have them on hand to make our favorite baked noodles.
That recipe is a fan favorite for sure with us and Tipsy Housewife fans! The only thing you need to know about these noodles is to be sure to undercook them a little bit.
They will finish cooking in the sauce, so you don’t want to overcook them.
Be Gentle With The Celery Salt
The recipe card tells you to season the chicken and veggies with celery salt. Use sparingly because you will be adding the chicken gravy packets and those, too, have salt.
I like to season the chicken and the vegetables to help draw out the liquid when you sauté them. This also helps the flavors bloom.
I also use a lot of celery seed since I love the flavor of celery. Remember that you can adjust all the seasonings to your preference and the recipe will still turn out great!
It is not baking, you do not have to be exact.
Leftovers For All
This recipe does make a lot, but you can easily cut the recipe in half. I will tell you that this dish reheats beautifully.
You can meal prep this for your week and it’s a good meal to put in your kid’s lunch box as well.
I only used carrots, celery, and onions. You can add any veggies you like if you want to make this more veggie heavy!
Chicken Noodle Soup Pasta Recipe
A creamy, hearty twist on chicken noodle soup made with tender chicken breast, sautéed vegetables, egg noodles, and rich chicken gravy. Perfect for blustery fall days!
Ingredients
- 2 lbs cubed chicken breast
- 3 celery stalks, finely diced (or more if you prefer)
- 3–4 medium carrots, finely diced
- 1 medium to large yellow onion, finely diced
- 8 tbsp butter, melted
- 2–4 tsp celery seed, divided
- 1–2 tsp black pepper, divided
- 2 tsp celery salt, divided
- ½ tbsp dried parsley
- 3 tsp poultry seasoning
- 6 cups water
- 1 eight ounce brick of cream cheese
- 2 packets chicken gravy mix
- 1 package egg noodles, uncooked (12 ounce bag)
Instructions
- In a bowl, add cubed chicken and season with part of the celery seed, celery salt, black pepper, and all the poultry seasoning. You will use the rest of the seasoning on the vegetables. Toss to coat and set aside.
- Finely dice the celery, onion, and carrots. Melt the butter in the microwave. Pour half over the chicken and toss to coat.
- In a large skillet, add the remaining melted butter. Sauté celery, onions, and carrots until soft and golden. Season lightly with the remaining celery seed, celery salt, and black pepper. (go easy on the celery salt, it can get salty fast once the gravy mix is added.)
- Add the seasoned chicken to the pan and sauté for about 15 minutes, until fully cooked.
- Add 6 cups of water to the skillet. Bring to a simmer, cover, and cook for 25 minutes.
- Meanwhile, in a separate pot, bring 6 to 8 cups of water to a boil. Cook the egg noodles until al dente, then drain and rinse to stop the cooking process. (You want them slightly underdone, they’ll finish in the sauce.)
- After the chicken mixture has simmered for 25 minutes, cube the cream cheese into small cubes and add to the simmering pot. Whisk well until creamy and incorporated into the mixture. Then add in the chicken gravy packets. Whisk again until smooth. Simmer for 15 more minutes until slightly thickened.
- Gradually stir in the cooked noodles while the mixture simmers. Simmer for about 10 to 15 minutes more and let the liquid absorb. Toss to coat evenly.
- Stir in the dried parsley, turn off the heat, and let the pasta rest for 10 minutes before serving. The liquid will absorb more as this rests.
Additional Tips:
- For a creamier version, stir in a splash of heavy cream or half-and-half before adding noodles.
- Garnish with extra parsley or cracked black pepper for a peppery kick.
- You can also add corn or peas to the pan for more veggies, add this in between steps five and six.