Ultimate chicken noodle soup recipe by pioneer woman

When you hear "chicken noodle soup," you probably picture that clear, brothy stuff with limp noodles your mom made when you were sick. It's fine, it serves a purpose. But then there's Ree Drummond, the Pioneer Woman. She doesn't do 'fine.' Her take on chicken and noodles is less soup, more a hug in a bowl – thick, rich, and undeniably comforting. It's the kind of meal that sticks to your ribs and makes you forget about whatever nonsense the day threw at you. Forget the watery broth; this is a substantial dish, a true comfort food champion straight from the ranch kitchen. If you've been searching for *that* specific, soul-soothing dish, you've likely landed here looking for the authentic chicken noodle soup recipe by Pioneer Woman. This isn't your average sick-day soup; it's a destination meal. We're going to walk you through exactly how Ree makes her iconic version, from the initial chicken simmer to that final, perfect bowl. Get ready to ditch the can and embrace the homemade goodness.

Is This Really Chicken Noodle Soup? Understanding Ree Drummond's Dish

Breaking Down the Soup vs. Noodles Debate

let's get one thing straight right off the bat. When Ree Drummond talks about "Chicken and Noodles," she's usually not talking about the clear, watery broth kind of soup you grab from a can when you're feeling under the weather. That's the standard definition, right? Chicken, broth, maybe some sad-looking carrots, and those thin, curly noodles. Ree's version? It's a whole different animal. Think less soup, more a thick, rich, almost gravy-like base loaded with tender chicken and substantial noodles. It's the kind of dish that feels like a full meal, not just a starter or something to sip when your throat hurts. It's comfort food elevated, a hearty bowl that defines cozy.

Why Ree's Version Stands Apart

What makes Ree's Chicken and Noodles unique comes down to a few key things. First, the base isn't just plain chicken broth; it's often thickened, creating that luxurious, stick-to-your-ribs texture. This isn't an accident; it's a deliberate choice to make it a more substantial dish. Second, the noodles themselves play a big role. She often opts for frozen egg noodles, which cook up thicker and chewier than dried pasta. They absorb the rich broth beautifully, becoming plump and flavorful. It's this combination of a thick, flavorful base and hearty noodles that sets her recipe apart from the standard chicken noodle soup you might be familiar with.

• Traditional Chicken Noodle Soup: Clear broth, light, often uses thin noodles.
• Ree Drummond's Chicken & Noodles: Thickened broth/gravy, rich, uses hearty egg noodles.
• Purpose: Often for illness/light meal vs. a substantial comfort meal.

Gathering Your Goods for The Pioneer Woman's Chicken and Noodles

Starting with the Star: The Chicken

Alright, let's talk turkey... or rather, chicken. For The Pioneer Woman's Chicken and Noodles, you're going to need some chicken. This isn't the time for boneless, skinless breasts unless you absolutely have to. Ree often calls for a whole cut-up fryer chicken. Why? Because cooking chicken on the bone adds so much more flavor to your broth, and that broth is the foundation of this dish. You'll simmer the chicken, pull the meat off the bones, and then shred or dice it. Don't toss those bones just yet, they've done their job flavoring the liquid. Using a whole bird gives you a mix of dark and white meat, which keeps things interesting texture-wise and flavor-wise. It’s a bit more work than grabbing pre-cooked rotisserie chicken, sure, but the depth of flavor you get is worth it. Trust me on this one.

Think of the chicken as the main event. It's not just protein; it's contributing significantly to the overall richness of the dish. Getting this part right is crucial for achieving that signature Pioneer Woman taste profile. It’s simple, but effective.

Essential Veggies and Flavor Boosters

Beyond the chicken, you need some standard soup aromatics. Carrots, celery, and onion are the usual suspects, and they provide that essential base flavor. Ree keeps it straightforward here; you're not looking for fancy vegetables, just the workhorses that build a savory foundation. Dice them up fairly uniformly so they cook down nicely. Some recipes might call for garlic, but the core three are non-negotiable for that classic, comforting taste. These vegetables soften as they simmer in the chicken broth, lending their sweetness and savory notes to the liquid, which will eventually become that thick, luscious base for your noodles.

You'll also need butter and flour for thickening, and of course, salt and pepper. Sometimes a little poultry seasoning or a bay leaf makes an appearance, but the magic really happens with the chicken, veggies, and the thickening process. Gathering your goods for The Pioneer Woman's Chicken and Noodles is less about exotic spices and more about good, honest ingredients doing their job.

• Whole cut-up fryer chicken (or bone-in pieces)
• Carrots
• Celery
• Onion (optional for some, but recommended for depth)
• Butter
• All-purpose flour
• Salt
• Black Pepper
• Chicken broth (sometimes needed to supplement)

The Noodle Question and Thickening Secrets

Here’s where things often diverge from standard soup: the noodles and the thickener. Ree is a big fan of frozen egg noodles, specifically brands like Reames. These aren't your dried pasta aisle finds; they're thicker, denser, and have a wonderful chewiness that holds up in the thick sauce. They absorb the liquid beautifully without falling apart into mush. If you can't find frozen egg noodles, you *can* make your own homemade egg noodles, but that adds another layer of effort. The frozen ones are a convenient shortcut that doesn't sacrifice much in terms of texture for this specific dish. Avoid thin, dried pasta if you want the authentic texture.

Then there's the thickening. This is key to turning that flavorful broth into the rich sauce that coats everything. It's typically done with a simple butter and flour roux, or sometimes just a flour and water slurry stirred in at the end. This step is what elevates it from a soup to a "chicken and noodles" dish. It binds the liquid, chicken, and noodles together into a cohesive, comforting meal. Mastering this part is essential when preparing the chicken noodle soup recipe by Pioneer Woman.

Cooking Up Comfort: Making Your Chicken Noodle Soup Recipe by Pioneer Woman

Simmering Your Way to Flavorful Chicken

you've got your chicken, your veggies, and that feeling of anticipation. The first real step in creating this chicken noodle soup recipe by Pioneer Woman magic is getting that chicken cooked just right. You'll put your cut-up bird (or pieces) into a big pot and cover it with water. Add some salt and maybe a bay leaf if you're feeling fancy. Bring it to a gentle simmer, not a rolling boil that beats the chicken into submission. You want it to cook through slowly, releasing all that good chicken flavor into the water, which is essentially becoming your future sauce base. This usually takes about 45 minutes to an hour, depending on the size of your chicken pieces. You know it's ready when the meat pulls away from the bone easily. Once cooked, carefully remove the chicken to a plate or cutting board to cool slightly. Don't dump that liquid! That's liquid gold.

Building the Base: Veggies and Broth

While the chicken cools, fish out any bones or weird bits from your broth. Now it's time for the veggies. Add your diced carrots, celery, and onion to the pot with the chicken broth. Let these simmer until they're tender, which usually takes about 10-15 minutes. This step infuses the broth with their earthy sweetness and savory notes. Meanwhile, shred or dice the cooked chicken. Some folks like big chunks, others prefer smaller pieces. It's your call, but remember this dish is thick, so smaller pieces integrate better. Once the veggies are tender, add the chicken meat back into the pot. Give it a stir and let everything hang out together for a few minutes, allowing the chicken to warm through and the flavors to meld. This is where the foundation of your chicken noodle soup recipe by Pioneer Woman really starts to come together.

Thickening Up and Adding Those Noodles

Here's the crucial part that makes this dish different: thickening the broth. In a separate small bowl, whisk together some flour and water until you have a smooth slurry. Make sure there are absolutely no lumps, or you'll regret it later. Slowly pour this slurry into the simmering pot, stirring constantly. You'll see the broth start to transform, becoming thicker and more opaque almost immediately. Let it simmer gently for a few minutes, stirring, to cook out the raw flour taste and allow it to reach your desired consistency. Don't make it too thick too fast; you can always add a little more slurry if needed. Finally, add your frozen egg noodles. Stir them in, making sure they're submerged in the liquid. Cook according to the package directions, usually around 20 minutes, stirring occasionally to prevent them from sticking. They'll plump up and absorb the rich sauce. Season generously with salt and pepper. Taste it! Does it need more salt? A pinch of black pepper? This is the moment to adjust. Once the noodles are tender, you've officially made The Pioneer Woman's chicken noodle soup recipe – well, her chicken and noodles, anyway.

The Noodle KnowHow: Getting That Perfect Texture in Your Chicken and Noodles

Why Frozen Egg Noodles Rule This Dish

let's talk noodles. This isn't the time for those wispy, dried egg noodles you might use in a lighter soup. For Ree Drummond's chicken and noodles, the texture of the noodle is just as important as the thick sauce and tender chicken. She famously leans towards frozen egg noodles, and there's a solid reason for that. They're denser, they have a chewiness that dried noodles simply can't replicate, and they hold up incredibly well in that thick, rich sauce without disintegrating into regrettable mush. Think of them as little sponges ready to soak up all that glorious flavor. Using frozen means you skip the whole mixing-rolling-cutting drama of homemade, which is a win in my book when you're craving comfort food *now*. They provide that satisfying bite that makes this dish the hearty meal it is.

Cooking Them Just Right: Avoiding Noodle Catastrophe

Just because you're using frozen doesn't mean you can just dump them in and walk away. Noodle texture is critical. You want them tender, but not dissolving into the sauce. Read the package directions on your frozen egg noodles – they'll give you a cooking time, usually around 20 minutes. Add them to the simmering, thickened sauce, making sure they're fully submerged. Stir them occasionally, especially in the first few minutes, to prevent them from clumping together or sticking to the bottom of the pot. Keep an eye on them; overcooked noodles are a sad, sad thing. Taste one after the recommended time. It should be tender all the way through, but still have a pleasant chew. This step is the final frontier in mastering The Pioneer Woman's chicken noodle soup recipe texture.

• Frozen Egg Noodles: Thick, chewy, hold shape well.
• Dried Egg Noodles: Thinner, can get mushy faster.
• Homemade Egg Noodles: Require more effort, but offer control over thickness.

Serving and Savoring Your Homemade Chicken Noodle Soup Recipe by Pioneer Woman

Dish It Up: The Best Way to Serve This Hearty Meal

Alright, you've done the work. The pot is full of that thick, comforting goodness – your very own chicken noodle soup recipe by Pioneer Woman, or rather, her chicken and noodles. This isn't a delicate consommé; it's a substantial dish that deserves a proper bowl. Ladle generous portions into deep bowls. You want plenty of that rich, thick sauce coating the tender chicken and those glorious, chewy noodles. Don't be shy. This is stick-to-your-ribs food, perfect for a chilly evening or when you just need a serious dose of comfort. Serve it hot, steaming, letting the aroma fill the kitchen. It’s a simple presentation because the dish itself is the star. No need for fancy garnishes unless you really want to.

Optional Additions to Elevate Your Bowl

While the dish is perfect as is, sometimes a little something extra makes it even better. A sprinkle of fresh parsley or chives adds a touch of color and freshness, cutting through the richness slightly. Some people like a crack of black pepper right before diving in. If you're feeling particularly indulgent, a dollop of sour cream or a tiny swirl of heavy cream stirred in can add another layer of richness, though honestly, it probably doesn't need it if you nailed the thickening. And don't underestimate the power of a good piece of crusty bread or warm biscuits on the side for dipping. It's the perfect vehicle to soak up every last bit of that incredible sauce from your chicken noodle soup recipe by Pioneer Woman.

• Fresh parsley or chives (chopped)
• Extra black pepper
• Crusty bread or biscuits
• Sour cream or heavy cream (optional, for extra richness)

Leftovers and Storage: Keeping the Comfort Going

If by some miracle you have leftovers (it's rare, trust me), this chicken and noodles dish stores surprisingly well. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheating can be done gently on the stovetop or in the microwave. Be aware that the noodles will continue to absorb liquid as it sits, so it might thicken up even more. If it becomes too thick when reheating, you can add a splash of chicken broth or even just water to loosen it back up to your preferred consistency. It might not be *exactly* the same as the fresh batch, but it's still a heck of a lot better than most things you could pull out of the fridge on day two or three. Enjoying your homemade chicken noodle soup recipe by Pioneer Woman doesn't have to stop after the first meal.

Your Bowl of Comfort Awaits

So there you have it. Not your grandma's thin, watery chicken noodle soup, but Ree Drummond's substantial, stick-to-your-ribs chicken and noodles. It takes a bit more effort than opening a can, sure, but the payoff is a bowl of pure, unadulterated comfort. That thick, flavorful broth clinging to those hearty noodles, tender chicken bits throughout – it's a different animal entirely. This is the kind of meal that makes you feel taken care of, even if you're the one who did the cooking. Go ahead, make a big pot. You've earned it.