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Pioneer Woman Chicken Noodle Soup

Hearty Pioneer Woman Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into thin rounds
  • 3 celery ribs, sliced
  • 3 garlic cloves, minced
  • 8 cups low sodium chicken broth
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
  • 2 lb bone-in skinless chicken thighs
  • 8 oz wide egg noodles
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened.
  2. Stir in the garlic and cook for 1 minute. Pour in the chicken broth, add the bay leaves, thyme, 1/2 tsp salt, and a few grinds of pepper. Bring to a boil.
  3. Add the chicken thighs, reduce to a simmer, cover partially, and cook for 30 minutes until the chicken is done.
  4. Remove the chicken to a cutting board and discard the bay leaves and thyme. Shred the meat off the bones, discard the bones, and set the chicken aside.
  5. Return the broth to a boil, stir in the egg noodles, and cook for 8 to 10 minutes until tender. Stir the shredded chicken back in and warm through. Season to taste with more salt and pepper.
  6. Remove from the heat, stir in the parsley, and ladle into bowls. Serve hot with extra black pepper at the table.

Notes

If you plan to have leftovers, cook and store the noodles separately from the soup base; otherwise they will keep drinking up the broth and turn soft overnight. The soup tastes even better the next day once the flavors settle, so it’s a great make ahead option as long as you hold back the noodles.