Pioneer Woman Chicken Noodle Soup Recipe

Honestly? This Pioneer Woman Chicken Noodle Soup is that one bowl you crawl toward when you feel like garbage or the world’s just… loud. Classic, cozy, brothy — but thick enough to feel like it cares. And yeah, it’s budget-friendly, good for leftovers, and feeds a small army if needed.

Ingredients Needed:

• 1 whole fryer chicken, cut up – meat + bones = better flavor, trust.
• 2 whole carrots, diced – the sweeter backbone.
• 2 stalks celery, diced – for crunch and vibe.
• ½ medium onion, diced (optional) – not everyone wants onion breath.
• 1 tsp salt – don’t skimp, soup needs it.
• ½ tsp turmeric – gives that golden look. Not just a trend.
• ¼ tsp white pepper – it’s got a sneaky kick.
• ¼ tsp ground thyme – don’t ask why, just adds something.
• 2 tsp parsley flakes – green flecks make it feel legit.
• 16 oz frozen egg noodles – thick “homestyle” kind. Feels like grandma.
• 3 tbsp flour – for a touch of body. Optional but I do it.

How To Make Pioneer Woman Chicken Noodle Soup Recipe :

Boil the chicken
Chuck the cut-up chicken in a big pot. 4 quarts of water. Bring it up to a boil, then turn it low and let it do its thing for 30 mins.

Shred the meat
Pull out the chicken, and yeah, it’s hot. Fork it apart — don’t overthink it. Get the meat off. Then toss those bones back in. Simmer them for 45 more mins. Flavor comes from the bones, don’t skip this part.

Strain it (kinda)
Use a slotted spoon, get those bones out. Check for tiny sneaky ones. Nobody likes a surprise bone.

Build the soup
Throw in the chopped carrots, celery, onion if you’re doing it. Add all the seasonings. Stir and let it simmer, like 10 mins — the smell will make you feel better already.

Add the good stuff
Now dump in the noodles and the shredded chicken. Simmer again, 8–10 mins. Don’t walk too far away.

Thicken it up (optional)
Mix flour with a splash of water. Stir it into the soup. Just makes it a bit more… hug-in-a-bowl-ish. Let it go for another 5 mins. Adjust salt if you need to.

Recipe Tips:

• Use rotisserie chicken in a pinch. Not the same, but still soup.
• Frozen noodles > dry ones here. They soak up flavor better.
• Don’t skip simmering the bones. Trust me.
• Add lemon juice or hot sauce in your bowl if you’re feeling wild.

How to Store & Reheat:

Room Temperature: 2 hours max, then fridge it.
Fridge: Keeps 4 days. Airtight container.
Freezer: Freeze up to 3 months. Noodles might soften, but still good. Reheat gently.

Nutrition Facts (Approx. per serving):

Calories: 270
Sodium: 510mg
Protein: 22g
Fat: 10g
Carbs: 20g
Fibre: 2g
Sugar: 3g

FAQs:

Can I use boneless chicken?
Yeah, but you’ll lose some flavor. The bones make the broth.

Is it gluten-free?
Not as written. Use GF noodles + skip flour or sub cornstarch.

Can I use fresh herbs instead?
Absolutely. Double the amount if you’re using fresh.

What if I don’t have turmeric?
Skip it. Just for color and slight earthy note. Not essential.

Can I make this in a slow cooker?
Totally. Low 6–8 hrs, then follow same steps after meat’s done.