Pioneer Woman Chicken Noodle Soup Recipe
Need cozy comfort food fast? This Pioneer Woman Chicken Noodle Soup Recipe warms hearts and souls. Hearty chicken, noodles, and veggies in rich broth.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 4 garlic cloves minced
- 8 cups chicken broth low-sodium
- 2 pounds boneless chicken thighs or breasts
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces egg noodles
- 1/4 cup fresh parsley chopped
- 1 tablespoon lemon juice optional
Instructions
Sauté the Veggies Base
- Heat olive oil in large pot over medium heat. Add diced onion, carrots, and celery. Cook 8 minutes until soft and fragrant. Onions turn golden. This builds rich flavor foundation.
Add Garlic and Spices
- Stir in minced garlic, thyme, salt, and pepper. Cook 1 minute until garlic smells amazing. Don't let it brown. Spices wake up the whole dish. Quick step, big impact.
Pour in Broth and Chicken
- Add chicken broth and bay leaves. Nestle chicken pieces into pot. Bring to gentle boil. Reduce to simmer. Cover partially. Cook 20 minutes until chicken shreds easily.
Shred the Chicken
- Remove chicken with tongs to bowl. Let cool slightly. Shred with two forks. Discard bay leaves from broth. Rich flavor developed perfectly now.
Cook the Noodles
- Return shredded chicken to pot. Add egg noodles. Simmer uncovered 8-10 minutes until noodles tender. Stir occasionally. Soup thickens beautifully from starch release.
Finish with Freshness
- Stir in chopped parsley and lemon juice. Taste and adjust salt. Remove from heat. Let sit 5 minutes. Flavors marry. Ladle into bowls. Serve steaming hot.
Notes
- Chicken thighs stay juicier than breasts.
- Low-sodium broth prevents over-saltiness.
- Cook noodles separately for storage.
- Variation: Add frozen peas last 2 minutes.
- Spice boost: Dash of cayenne pepper.
- Gluten-free: Use rice noodles or gluten-free pasta.
- Creamy version: Stir in 1/2 cup cream at end.