Mohamed Shili Pioneer Woman Creamy Chicken Noodle Soup is made with a whole cut-up fryer chicken, carrots, celery, onion, and homemade-style egg noodles. This comforting Creamy Chicken Noodle Soup recipe is a hearty dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Pioneer Woman Creamy Chicken Noodle Soup Ingredients
- 1 whole cut-up fryer chicken
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 medium onion, diced (optional)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon white pepper, plus more to taste
- 1/4 teaspoon ground thyme
- 2 teaspoons dried parsley flakes
- 16 ounces frozen “homemade” egg noodles
- 3 tablespoons all-purpose flour
How To Make Pioneer Woman Creamy Chicken Noodle Soup
- Prepare the broth: Place the cut-up fryer chicken in a large pot and cover with 4 quarts of water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 30 minutes.
- Remove the chicken: Using a slotted spoon, carefully remove the chicken from the pot. When cool enough to handle, shred the meat using two forks, removing and discarding the bones.
- Enhance the soup base: Return the bones to the pot, cover, and simmer over low heat for 45 minutes to enrich the broth.
- Prepare vegetables and seasonings: Remove the bones with a slotted spoon, ensuring to catch any loose small bones. Add the diced onions, carrots, and celery to the pot. Stir in the salt, turmeric, white pepper, thyme, and parsley flakes, mixing well. Cook for 10 minutes to blend the flavors.
- Cook the noodles: Increase the heat to medium-high and add the shredded chicken and frozen egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender.
- Thicken the soup: In a small bowl, whisk together the flour with enough water to make a smooth paste. Stir this mixture into the soup, ensuring there are no lumps. Continue to cook for another 5 minutes, or until the soup slightly thickens.
- Final seasoning: Taste and adjust the seasoning with additional salt and white pepper, if needed. Serve hot.
Recipe Tips
- Boost flavor with broth: Replace the water with chicken or vegetable broth for a richer, more flavorful soup base.
- Fresh is best: Opt to use fresh herbs instead of dried ones if available, as they can lend a brighter flavor to the soup.
- Enhance with cream: For an even creamier texture, stir in a half cup of heavy cream or whole milk during the last five minutes of cooking.
- Add a splash of acidity: A teaspoon of lemon juice or white wine vinegar added at the end can brighten the flavors of the soup.
- Vegetable variety: Feel free to include other vegetables like potatoes, peas, or mushrooms to diversify the texture and nutritional content.
What To Serve Creamy Chicken Noodle Soup Leftovers
Serve your comforting Creamy Chicken Noodle Soup with crusty sourdough bread, a crisp apple salad, roasted Brussels sprouts, garlic sautéed spinach, and a plate of assorted cheeses.
You can also pair it with a refreshing cucumber dill salad or pickled vegetables for a touch of brightness.
How To Store Creamy Chicken Noodle Soup Leftovers
Refrigerate: Cool the soup completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To ensure freshness, keep it at the back of the fridge where it’s coldest.
Freeze: This soup can be frozen for up to 2 months. Freeze it in portions for easy thawing and reheating. Do not freeze if cream was added during cooking as it may separate when thawed.
How To Reheat Creamy Chicken Noodle Soup Leftovers
In The Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes, or until hot. Stir occasionally to heat evenly.
In The Microwave: Pour the soup into a microwave-safe bowl. Cover with a lid or vented microwave cover. Heat on high for 2-3 minutes, stir, then heat for another 2-3 minutes or until thoroughly warm.
In The Air Fryer: Transfer the soup into an air fryer-safe container. Set the air fryer to 300°F (150°C) and heat for 8-10 minutes, or until piping hot. Stir halfway through to ensure even heating.
Pioneer Woman Creamy Chicken Noodle Soup Nutrition Facts
Amount Per Serving
- Calories 227.2
- Total Fat 4.5g
- Saturated Fat 14g
- Cholesterol 36.2mg
- Sodium 289.9mg
- Potassium 453.9mg
- Total Carbohydrate 30.1g
- Dietary Fiber 1g
- Sugars 5.5g
- Protein 16g
- Vitamin A 8.6%
- Vitamin C 4.3%
- Calcium 26%
- Iron 8.9%
Frequently Asked Questions
Can I use a different type of chicken instead of a whole fryer chicken?
Yes, you can use other types of chicken such as bone-in breasts or thighs. These cuts will still provide the rich flavor needed for the soup but may cook faster, so adjust the simmering time accordingly.
What can I substitute for homemade-style egg noodles?
You can substitute with any wide pasta like tagliatelle or pappardelle if homemade-style egg noodles are unavailable. Alternatively, dried egg noodles can be used but may have a different texture and cooking time.
How can I prevent the noodles from becoming too soft?
To prevent the noodles from becoming too soft, add them to the soup only during the last 8-10 minutes of cooking. This ensures they retain some bite and texture without overcooking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Asparagus Soup
- Pioneer Woman Chicken Tortilla Soup
- Pioneer Woman Slow Cooker Potato Soup
Pioneer Woman Creamy Chicken Noodle Soup
Description
Pioneer Woman Creamy Chicken Noodle Soup is made with a whole cut-up fryer chicken, carrots, celery, onion, and homemade-style egg noodles. This comforting Creamy Chicken Noodle Soup recipe is a hearty dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the broth: Place the cut-up fryer chicken in a large pot and cover with 4 quarts of water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 30 minutes.
- Remove the chicken: Using a slotted spoon, carefully remove the chicken from the pot. When cool enough to handle, shred the meat using two forks, removing and discarding the bones.
- Enhance the soup base: Return the bones to the pot, cover, and simmer over low heat for 45 minutes to enrich the broth.
- Prepare vegetables and seasonings: Remove the bones with a slotted spoon, ensuring to catch any loose small bones. Add the diced onions, carrots, and celery to the pot. Stir in the salt, turmeric, white pepper, thyme, and parsley flakes, mixing well. Cook for 10 minutes to blend the flavors.
- Cook the noodles: Increase the heat to medium-high and add the shredded chicken and frozen egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender.
- Thicken the soup: In a small bowl, whisk together the flour with enough water to make a smooth paste. Stir this mixture into the soup, ensuring there are no lumps. Continue to cook for another 5 minutes, or until the soup slightly thickens.
- Final seasoning: Taste and adjust the seasoning with additional salt and white pepper, if needed. Serve hot.
