The Ultimate pioneer woman chicken noodle soup recipe

When the weather turns chilly or you're feeling a bit under the weather, nothing hits the spot quite like a warm bowl of chicken noodle soup. It's the ultimate comfort food, a culinary hug in a bowl. But not all chicken noodle soups are created equal. Ree Drummond, the Pioneer Woman herself, has a take on this classic that's a little different, leaning towards a heartier, thicker version often called chicken and noodles.

What Makes the Pioneer Woman Chicken Noodle Soup Recipe Stand Out?

Alright, let's talk about what sets Ree Drummond's take on chicken noodle soup apart. If you're picturing a light, clear broth with a few noodles and chicken pieces floating around, you're thinking of a different dish entirely. The pioneer woman chicken noodle soup recipe isn't really a soup in the traditional sense; it's much closer to a hearty, creamy chicken and noodles. It uses a roux or a flour-and-liquid mixture to thicken the broth significantly, creating a rich, almost gravy-like consistency that coats the noodles and chicken. This makes it less of a starter or a light meal and more of a stick-to-your-ribs main course, the kind of comfort food that feels like a warm blanket on a cold day.

Gathering Your Ingredients for Ree Drummond's Version

Getting the Good Stuff

so you're ready to dive into Ree Drummond's take on chicken noodles. First things first: the ingredients. You're going to need a whole chicken. Seriously, none of that pre-cooked rotisserie stuff if you want the best flavor for your broth; boiling a whole bird adds depth you just can't fake. You'll also grab the usual suspects for building a flavor base: carrots, celery, and onions. Chop them up – size doesn't matter too much here since they'll simmer for a while to flavor the liquid. Now, for the noodles, Ree has a specific preference, and it's the frozen kind, like Reames. Don't scoff; they have a texture that holds up beautifully in that thick, creamy sauce, unlike some dried noodles that turn to mush. It's a little shortcut that actually makes the dish better, which, frankly, is a relief when you're aiming for comfort food without spending all day in the kitchen.

What You'll Need

• A whole fryer chicken (about 3-4 pounds)
• Carrots, celery, and onion (the classic aromatic base)
• Frozen egg noodles (Reames are the go-to for that authentic texture)
• Chicken broth or water (you'll get flavor from the chicken, too)
• Butter and flour (for building that signature thick sauce)
• Salt, pepper, and maybe a touch of poultry seasoning for taste

Cooking Up This Comforting Chicken and Noodles Dish

so you've got your ingredients ready to tackle the pioneer woman chicken noodle soup recipe. The first step is getting that chicken cooked and flavorful. Toss your whole chicken into a big pot – a Dutch oven works perfectly here – and cover it with water or chicken broth. Add a good sprinkle of salt and maybe some black pepper. You're essentially making a simple chicken stock while cooking the meat. Bring it to a simmer, skim off any foam that rises to the top (it's just impurities), and let it cook until the chicken is tender and cooked through. This usually takes about an hour or so, depending on the size of your bird. While that's simmering away, you can chop up your carrots, celery, and onion if you haven't already. Once the chicken is done, carefully lift it out of the pot and set it aside to cool a bit. Don't discard that liquid! That's your flavor foundation.

Tips and Tricks for Mastering the Pioneer Woman Chicken Noodle Soup Recipe

so you've got the basics down for the pioneer woman chicken noodle soup recipe. Now, let's talk about dialing it up a notch. One key tip is managing that thickening step. Don't just dump the flour mixture in; whisk it gradually into some of the hot broth first to create a smooth slurry before adding it back to the pot. This prevents lumps, which are the enemy of creamy goodness. Also, taste as you go! The amount of salt needed can vary depending on your broth and how salty the frozen noodles are. Start with a little, then add more until it tastes just right. And when you add the noodles, don't overcook them. They're frozen, so they'll need a bit more time than dried, but keep an eye on them; nobody wants mushy noodles.

Serving, Storing, and Variations on the Pioneer Woman Chicken Noodle Soup Recipe

Serving Up That Cozy Bowl

Alright, the masterpiece is complete! You've successfully navigated the waters of the pioneer woman chicken noodle soup recipe, and your kitchen smells amazing. Serving this dish is pretty straightforward. Ladle generous portions into bowls, making sure everyone gets a good mix of that thick, creamy sauce, tender chicken, and those perfectly cooked frozen noodles. Because it's so hearty, you really don't need much else alongside it. Maybe some crusty bread for dipping, or a simple green salad if you're feeling ambitious. Don't forget a sprinkle of fresh parsley on top for a little color, or even a dash of black pepper if someone likes an extra kick. This isn't the kind of soup you sip delicately; it's the kind you dive into headfirst on a cold evening.

Keeping the Leftovers

Got leftovers? Lucky you. This chicken and noodles dish actually holds up pretty well in the fridge. Let it cool completely before transferring it to an airtight container. It should be good for about 3 to 4 days. When you reheat it, the sauce might thicken up even more, almost like concrete. That's normal. You'll likely need to add a splash or two of extra chicken broth or even just water to thin it back out to your desired consistency. Heat it gently on the stovetop, stirring occasionally, or in the microwave. Avoid boiling it hard, as that can make the noodles mushy. It might not be *exactly* the same as fresh, but a bowl of leftover pioneer woman chicken noodle soup recipe is still miles better than most things you could grab on the fly.

Thinking about freezing it? Honestly, with this kind of thick, creamy base and those frozen noodles, it's not ideal. The texture can change quite a bit after freezing and thawing, often becoming grainy or separating. If you absolutely must freeze it, omit the noodles, freeze the thickened chicken mixture, and cook fresh noodles to add when you reheat. It's an extra step, sure, but saves you from a potentially disappointing bowl.

Switching Things Up

Now, while the pioneer woman chicken noodle soup recipe is fantastic as is, there's always room to play around. Want more veggies? Toss in some peas, corn, or even diced potatoes along with the carrots and celery. Feeling spicy? A pinch of red pepper flakes can wake things up. You could also experiment with different herbs; thyme or rosemary could add a nice twist. If you're not a fan of the thick, creamy sauce, you can simply reduce the amount of the flour/butter mixture you add, or skip it entirely for a more traditional, though less "Pioneer Woman," broth.

Wrapping Up Your Pioneer Woman Chicken Noodle Adventure

So there you have it. You've navigated the path to making Ree Drummond's take on chicken and noodles. It's not the thin, clear broth soup you might be used to, and that's kind of the point. This version is unapologetically thick, packed with noodles, and designed to stick to your ribs. It's the kind of dish that makes you feel taken care of, even if you're just making it for yourself. Forget the notion that comfort food has to be complicated or fancy. Sometimes, it's just about simmering some chicken and letting noodles do their thing in a creamy broth. Give it a shot next time you need a bowl of something real and satisfying.