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Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup with a deeply golden, butter-enriched broth and tender shredded chicken. Wide egg noodles cook until springy, while bright carrot coins and celery stay pleasantly tender.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken Use a 4-lb chicken.
Vegetables
  • 5 carrots Sliced into coins; set 2 carrots aside for the initial simmer and use the remaining 3 later.
  • 5 celery Sliced; set 2 stalks aside for the initial simmer and use the remaining stalks later.
  • 1 onion Quartered.
  • 4 garlic Crushed or minced cloves.
Soup base
  • 10 cup water
  • 2 bay leaves
  • 1 tsp black peppercorns
Finishing
  • 4 tbsp unsalted butter
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley Chopped.
  • 1 salt Season very generously to taste.
  • 1 pepper Season very generously to taste.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken in a large pot with water, onion, 2 sliced carrots, 2 sliced celery stalks, garlic, bay leaves, and peppercorns, then bring to a boil (high heat, 212°F/100°C).
  2. Skim off foam as needed, then reduce heat to maintain a gentle simmer and simmer for 1 hour until the chicken is very tender (about 195–205°F/90–96°C).
Shred and build the soup
  1. Remove the chicken from the pot, strain and reserve the broth, and shred all the chicken meat (keep warm).
  2. Return the strained broth to the pot, add the unsalted butter, and bring to a simmer (about 195–205°F/90–96°C).
  3. Add the remaining sliced carrots and celery and cook for 10 minutes until tender, stirring occasionally (maintain a steady simmer).
  4. Add the wide egg noodles and cook for 6-8 minutes, until tender but still springy, then stir once or twice during cooking.
  5. Add the shredded chicken and stir to combine, then fold in the fresh parsley until evenly distributed (simmer 1-2 minutes for flavors to meld).
  6. Season very generously with salt and pepper to taste, then give the soup a final stir and serve hot.

Notes

Pro tip: skim foam early and keep the simmer gentle so the broth stays clear and richly flavored. Refrigerate in a sealed container up to 4 days; the noodles will soften more over time, so reheat gently with a splash of water or broth. Freezing is not ideal because egg noodles can turn soft; for a freezer-friendly approach, cook chicken and broth first, then add noodles after thawing. For a lower-sodium option, use reduced-sodium chicken seasoning or add salt gradually and rely more on fresh pepper and herbs.