Amazing chicken noodle soup recipe ree drummond: Easy!

When you picture chicken noodle soup, you might see a clear broth with delicate noodles and small bits of chicken and veg. That's fine, perfectly respectable. But then there's *this* version. It's less a soup you sip and more a hearty, stick-to-your-ribs meal that feels like a warm blanket on a miserable day. Think thick, rich gravy hugging substantial egg noodles and chunks of tender chicken. It's the kind of dish my grandma swore could cure anything from a common cold to a broken heart, and honestly, she wasn't entirely wrong.

Why Ree Drummond's Chicken and Noodles Isn't Your Mama's Soup

Forget the watery, translucent broth you might remember from childhood sick days. Why Ree Drummond's Chicken and Noodles isn't your mama's soup comes down to one glorious, defining characteristic: thickness. This isn't a soup you politely ladle; it's a substantial, gravy-like concoction where the noodles and chicken are suspended in a rich, opaque sauce. It leans more towards a chicken and dumplings vibe, but with noodles taking center stage instead of doughy puffs. It's comfort food, yes, but dialed up to eleven, a hearty meal that coats your spoon and warms you from the inside out in a way a simple broth never could.

Gathering Ingredients for This Chicken Noodle Soup Recipe (Ree Drummond Style)

Starting with the Stars: Chicken and Veggies

let's talk ingredients. You're not just tossing some pre-cooked chicken into a can of soup here. For this chicken noodle soup recipe Ree Drummond recommends, you start with a whole cut-up fryer chicken. Yes, a whole chicken. This isn't just for show; simmering a whole bird builds a depth of flavor in the broth that you just can't fake with store-bought stock. You'll also need your classic soup veggies: carrots, celery, and onion. Dice them up reasonably small so they soften nicely during the cook time and meld into that luxurious, thickened base.

Noodles, Flour, and the Flavor Makers

The noodles are non-negotiable for this specific chicken noodle soup recipe. Ree Drummond calls for frozen egg noodles, and frankly, they're key. Their texture is different from dried noodles – they're thicker, chewier, and hold up beautifully in the thick gravy without turning to mush. You'll also need all-purpose flour to create the roux that thickens the soup. Don't skip this; it's what transforms it from thin broth to hearty comfort. For seasoning, think simple but effective: salt, pepper, perhaps some poultry seasoning or a bay leaf if you're feeling fancy. The chicken and vegetables do a lot of the heavy lifting flavor-wise, but these additions round it out.

• Whole cut-up fryer chicken
• Carrots
• Celery
• Onion
• Frozen egg noodles
• All-purpose flour
• Salt
• Black pepper
• Water (about 4 quarts)
• Optional: Poultry seasoning, bay leaf

Cooking Up Comfort: StepbyStep Ree Drummond Chicken Noodle Soup Recipe

Simmering the Foundation of Flavor

Alright, let's get this pot bubbling and build that incredible flavor base for your chicken noodle soup recipe, Ree Drummond style. You'll need a big, heavy pot or Dutch oven. Place your whole cut-up fryer chicken inside and cover it with about four quarts of cold water. Toss in your diced carrots, celery, and onion. This is where the magic starts. Bring the water to a boil, then immediately drop the heat down to low. You want a gentle simmer, just enough to see a few bubbles break the surface. Let this cook, covered, for at least an hour, maybe even 1 ½ hours. This slow simmer extracts all that wonderful chicken flavor and starts to soften the vegetables, creating a deeply savory broth.

Chicken Out, Noodles In

After your chicken has simmered and is cooked through, it's time for the next crucial step in this chicken noodle soup recipe. Ree Drummond's method involves carefully removing the chicken pieces from the pot. Don't toss those bones just yet! Set the chicken aside to cool slightly. While the chicken cools, add your frozen egg noodles directly into the simmering broth with the vegetables. Make sure they're submerged. Let them cook according to the package directions, usually around 8 to 10 minutes, until they are tender but still have a nice bite. The texture of these frozen noodles is key to the dish's success.

• Start with cold water and whole chicken.
• Add diced carrots, celery, and onion.
• Bring to a boil, then reduce to a low simmer.
• Simmer, covered, for 1-1.5 hours.
• Remove chicken carefully.
• Add frozen egg noodles to the simmering broth.
• Cook noodles until tender (8-10 mins).

Thickening Up the Goodness

While the noodles cook, shred or dice the cooled chicken meat, discarding the bones and skin. Set the meat aside. Now for the thickening agent. Take about a cup of the hot broth from the pot and whisk it together with your all-purpose flour in a separate bowl until you have a smooth slurry, free of lumps. This is your roux, essentially. Pour this flour mixture back into the pot with the noodles and vegetables. Stir constantly as you pour to prevent clumps. The broth will start to thicken almost immediately. Add the shredded chicken back to the pot. Continue to stir and simmer for another 5-10 minutes, or until the soup reaches your desired, gravy-like consistency. Season generously with salt and pepper to taste. This is where the chicken noodle soup recipe Ree Drummond serves gets its signature, comforting heft.

Tips and Tricks for Your Ree Drummond Chicken Noodle Soup

Getting It Just Right: Tips for Success

Making this chicken noodle soup recipe Ree Drummond style isn't rocket science, but a few pointers can elevate it from good to "oh my word, what is this magic?" First off, don't skimp on the simmer time for the chicken and veggies. That low, slow cook is where the foundational flavor develops. Rushing it means a less rich broth, and nobody wants that. When you're shredding the chicken, try to get a mix of white and dark meat for better flavor and texture. And about that flour slurry – whisk it *really* well. Lumpy gravy is a crime against comfort food. Stir constantly as you add it to the pot to prevent clumps from forming on the bottom. Seasoning is crucial; taste and adjust with salt and pepper at the end. It might need more than you think, especially after adding the noodles and thickener.

Making It Your Own: Variations on the Ree Drummond Chicken Noodle Soup Recipe

Amping Up the Aromatics and Veggies

Once you've mastered the basic chicken noodle soup recipe Ree Drummond provides, you might start thinking, "What else can I toss in there?" Good. Get creative. While the classic is solid, adding more vegetables isn't just for health points; it layers flavor. Think about throwing in some diced potatoes or sweet potatoes along with the carrots, celery, and onion at the start. They'll soften and add body. Or maybe some frozen peas or corn in the last 10-15 minutes of cooking for a pop of color and sweetness. A clove or two of minced garlic sautéed with the initial vegetables before adding the chicken and water? Absolutely. It builds a deeper base.

Fresh herbs can also make a significant difference. A sprig of fresh thyme or rosemary tied with kitchen twine and simmered with the chicken adds a lovely earthy note. Stirring in some fresh chopped parsley or dill right at the end brightens everything up. Don't be afraid to experiment beyond the basic salt and pepper. A pinch of dried sage or a dash of smoked paprika can lend a whole new dimension to this comforting dish.

Playing with Proteins and Pastas

While the chicken is central to this chicken noodle soup recipe Ree Drummond style, the beauty of comfort food is its flexibility. If you don't have a whole chicken on hand, boneless, skinless chicken thighs or breasts work too, though you'll lose some of that bone-in flavor depth. You could even use leftover cooked chicken or a rotisserie chicken for a quicker version, adding it towards the end. Just know the broth won't be as rich unless you supplement with some good quality chicken stock.

And the noodles! While frozen egg noodles are the signature here, what if you're feeling rebellious? You could try wide, dried egg noodles, but adjust the cooking time and be mindful they might break down more in the thick sauce. Some folks even use homemade noodles, which is a noble pursuit if you have the time and patience. Just ensure whatever noodle you choose can stand up to the thick, hearty sauce without turning into paste.

• Use boneless chicken for speed (adjust broth source).
• Try leftover or rotisserie chicken.
• Experiment with different noodle shapes (wide egg noodles, homemade).
• Consider adding sliced mushrooms or bell peppers during the initial veggie simmer.
• Stir in fresh spinach or kale at the very end until wilted.

Adjusting Consistency and Heat

The defining feature of this Ree Drummond chicken noodle soup recipe is its thickness, but maybe you want it slightly looser or even thicker. If it's too thick after adding the flour slurry, simply whisk in a little more hot water or chicken stock until it reaches your preferred consistency. If it's not thick enough, you can make another small slurry with flour and a bit more hot broth and whisk it in, simmering until it thickens. Just go slow; you can always add more thickener, but you can't easily take it away.

Craving a little heat? A pinch of red pepper flakes added with the vegetables can give it a subtle kick. A dash of hot sauce stirred in at the end is also an option. Don't go crazy unless you want to mask all that lovely chicken and vegetable flavor. The point is comfort, not a five-alarm fire. Taste as you go, adjust the salt, pepper, and any other seasonings. It's your pot of gold; make it taste exactly how *you* want it.

Wrapping Up Your Hearty Chicken and Noodles

So there you have it – the lowdown on Ree Drummond's chicken and noodles, a dish that redefines comfort food beyond the standard soup bowl. It's robust, it's filling, and it sticks with you long after the last bite. While it might take a little more effort than opening a can, the result is miles away from anything store-bought. This isn't just a meal; for many, it's a taste of nostalgia, a simple pleasure that reminds you sometimes the best things are the ones made slowly, with care. Give it a shot next time you need a serious dose of comfort.