Hamdi Saidani This Pioneer Woman Retro Noodle Soup is a quick and comforting recipe, which is made with linguine and canned carrots. It’s the perfect 30-minute meal, ready in about 20 minutes.
Pioneer Woman Retro Noodle Soup Ingredients
- 2 tablespoons olive oil
- 1/2 small white onion, diced
- 2 small stalks celery, sliced thin
- One 8.25-can sliced carrots
- 2 cloves garlic, minced
- 3 cups low-sodium chicken stock
- 1 chicken bouillon cube
- 6 ounces linguine
- 1/2 teaspoon freshly ground black pepper, or more as needed
- Kosher salt
- 1 lemon, juiced
- 2 tablespoons salted butter, cold
- 1 tablespoon chopped fresh parsley
How To Make Pioneer Woman Retro Noodle Soup
- Sauté the vegetables: Heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, canned carrots, and garlic. Stir and cook for 2 to 3 minutes, until the vegetables have softened slightly.
- Build the broth: Pour in the chicken stock and bring the mixture to a boil. Add the bouillon cube, lightly breaking it up as you add it.
- Cook the pasta: Add the linguine to the boiling broth and cook, stirring, for 7 to 8 minutes, or until the noodles are al dente.
- Finish and serve: Remove the pot from the heat. Stir in the black pepper, a pinch of salt, the lemon juice, and the cold butter until the butter is melted and incorporated. Taste and adjust the seasoning if needed. Garnish with fresh parsley to serve.
Recipe Tips
- How to make it heartier? For a more substantial soup, you can add 1-2 cups of shredded rotisserie chicken at the end with the butter and lemon juice.
- Can I use a different pasta? Yes. If you don’t have linguine, this soup works well with spaghetti or fettuccine, broken into smaller pieces. You could also use small pasta shapes like ditalini or elbow macaroni.
- Can I make this vegetarian? Absolutely. To make a vegetarian version, simply substitute the chicken stock and bouillon with a good quality vegetable stock and bouillon.
- Why add lemon juice and butter at the end? The final squeeze of lemon juice brightens up all the savory flavors of the broth, while the cold butter stirred in off the heat adds a touch of richness and a silky texture to the soup.
What To Serve With Retro Noodle Soup
This comforting soup is a classic for a reason and pairs perfectly with simple sides.
- A classic grilled cheese sandwich for dipping
- Warm, crusty bread with butter
- Saltine or oyster crackers
- A simple green salad
How To Store Retro Noodle Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the broth, so the soup will be much thicker the next day. You can thin it with a splash of water or broth when reheating.
Retro Noodle Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use canned carrots?
Using canned carrots is a classic shortcut that gives this soup its u0022retrou0022 feel, reminiscent of quick and easy pantry meals. They are already tender, which cuts down on the cooking time.
Can I use fresh carrots instead?
Yes, you can. If using fresh carrots, add them with the onion and celery and cook them for a few extra minutes to soften before adding the stock.
Is this soup very salty?
The saltiness will depend on the brand of chicken stock and bouillon you use. It’s a good idea to use low-sodium stock and taste the soup at the end before adding more salt.
Try More Pioneer Woman Recipes:
- Pioneer Woman 8 Can Taco Soup Recipe
- Pioneer Woman White Lasagna Soup Recipe
- Pioneer Woman Collard Green Soup Recipe
Pioneer Woman Retro Noodle Soup Recipe
Description
A quick and comforting one-pot noodle soup with a savory broth, tender vegetables, and a bright, fresh finish.
Ingredients
Instructions
- In a medium pot, sauté the onion, celery, carrots, and garlic in olive oil for 2-3 minutes until softened.
- Add the stock and bouillon cube and bring to a boil.
- Add the linguine and cook for 7-8 minutes until al dente.
- Remove the pot from the heat.
- Stir in the pepper, salt, lemon juice, and cold butter until the butter is melted.
- Garnish with fresh parsley and serve immediately.
Notes
- u003cliu003eThis is a fantastic one-pot meal, which makes for very easy cleanup.u003c/liu003eu003cliu003eThe final squeeze of lemon juice is not just a garnish; it adds a burst of amazing freshness that lifts the whole dish.u003c/liu003eu003cliu003eFor the best texture, be careful not to overcook the pasta.u003c/liu003eu003cliu003eThis soup is a perfect, quick meal for a chilly day.u003c/liu003e
