This Chicken Noodle Soup Casserole Is Beige Comfort at Its Best

Hello and welcome back to Will It Casserole? , a column in which I take your delicious concepts and reimagine them as delicious casserole creations. Today we’ll take a soothing chicken noodle soup and turn it into a creamier, more scoop-friendly version of ourselves with a salty filling.

Chicken noodle soup is one of those dishes that has a lot of room for variation, and that quality extends to this casserole as well. As with soup, here you can manipulate chicken, broth, and vegetables. You can make this casserole with pre-cooked grilled chicken and store-bought stock, or you can create a lot more (delicious) work for yourself and make a whole chicken that will give you plenty of juicy meat and an incredibly delicious Custom Stock.

The broth is where this casserole gets most of its flavor, so it makes sense to cook it yourself. I chose a rather classic carrot / celery / onion situation – with some very tasty friends – but ginger, lemongrass, and even hot peppers would be welcome additions. Let your stomach be your guide; If you like it in chicken soup, you will love it in this casserole. I’ll tell you exactly what I put in mine, of course, but if you have shredded chicken, some good broth, a couple of cups of vegetables, and some noodles, you have a very warm and inviting dish. beige comfort food.

To make chicken and stock, you will need (if you have pre-cooked chicken and stock, skip this step):

  • 1 whole chicken without giblets
  • 2 celery stalks, cut into approximately 3-inch pieces
  • 2 carrots, cut into approximately 3-inch pieces
  • 2 small white onions, peeled and cut into quarters
  • 1 parsnip, cut into approximately 3-inch chunks
  • 1 Parmesan peel, if you have one
  • 6 garlic cloves, minced
  • 1 2-inch chunk of turmeric
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • About 15 fresh pepper hammers or 3 peppercorns

First read A.A. Newton’s guide on how to cook chicken . If the idea of ​​skipping the crispy chicken skin upsets you, simply peel the chicken breast and turn it into a giant crisp by cooking it on two parchment lined baking sheets at 350 ℉ for 35 minutes. (Let it drain onto a paper towel so it is completely crispy.) The chicken will look odd, but the poached chicken is not a presentation.

Let the chicken come to room temperature, then place it in a bowl in the sink and rub it with a handful of salt. Rinse it, place it in a large pot and fill the pot with water, after filling the cavity of the chicken to keep it submerged. Add vegetables and seasonings and bring to a boil. Once the water is boiling and boiling, reduce heat to bring it all to a boil and let sit for 35 minutes. Turn off heat – if using an electric stove, remove the pot from the stove, cover the pot, and let the chicken soak in its own tasty juice for two to four hours. Now is a good time to eat crispy chicken skin as a snack. When the soak time has elapsed and the chicken is cool enough, remove it from the pot, tear the meat off the chicken skeleton and strain the broth / broth / as you like. Now that you’ve got some extra juicy chicken and plenty of flavorful, meaty liquid, you’re ready to assemble the casserole.

To do this, you will need:

  • 8 ounce wide egg noodles
  • 2 rounded cups of chicken
  • 6 tablespoons butter or chicken fat
  • 3 carrots, diced
  • 2 celery stalks, diced (I didn’t use celery because I physically reject it, but you should if you like it).
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 6 tablespoons flour
  • 2 cups broth
  • 1 glass of milk
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper for flavor
  • At least half of a salt marsh arm
  • 2 tablespoons butter

Cook the noodles according to package directions, drain and set aside. Melt the chicken fat in a skillet over medium to high heat, add vegetables (not garlic), season with salt and pepper, and cook until tender and lightly browned. Add garlic and cook until golden and aromatic. Add tomato paste, stir in vegetables and cook until dark. Dust the vegetables with flour and stir until they are all covered with white powder. Cook for a minute to remove the raw flour flavor, reduce heat, then slowly add broth, stirring constantly, to make a gravy. Do the same with milk. Add Worcestershire sauce, season with salt and pepper if necessary and add chicken.

Add everything, including the noodles, to a baking dish and stir well. Grind these salted salts and mix them with two tablespoons of ghee (salted) butter. Sprinkle this on top. Place everything in a 375-degree oven and cook until the sauce starts bubbling around the edges and the salted sprinkles are golden and crispy. Serve with love and eat in your most comfortable sweatpants.


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