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Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup with a golden, farmhouse-style broth made from a whole chicken simmered until tender. Wide egg noodles and shredded chicken cook in the pot, with bright carrot coins and celery for a hearty, comforting bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken (4 pounds)
Vegetables and aromatics
  • 5 carrots, sliced
  • 5 celery, sliced
  • 1 large onion, quartered
  • 4 clove garlic
  • 2 bay leaves
Soup base
  • 10 cup water
  • 1 tsp black peppercorns
  • 4 tbsp unsalted butter
Noodles and finishing
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley, chopped
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Place whole chicken in a large pot with water, onion, 2 carrots, 2 celery stalks, garlic, bay leaves, and peppercorns, then bring to a boil.
  2. Skim foam, reduce heat, and simmer at a steady simmer for 1 hour until the chicken is very tender, with the surface showing small gentle bubbles.
Shred and simmer
  1. Remove the chicken, strain and reserve the broth, and shred all chicken meat, keeping it ready to add back to the soup.
  2. Return broth to the pot and add butter, then bring to a simmer so you see active steam and small bubbles around the edges.
Cook vegetables and noodles
  1. Add the remaining sliced carrots and celery and cook at a simmer for 10 minutes until tender, with vegetables brightening slightly in color.
  2. Add egg noodles and cook at a simmer for 6-8 minutes until tender, stirring occasionally so noodles don’t stick.
Finish and season
  1. Return shredded chicken to the pot and stir until warmed through and evenly distributed throughout the broth.
  2. Stir in fresh parsley and season very generously with salt and pepper, so the final broth tastes balanced and bold.

Notes

For extra clarity and flavor, strain the broth while it’s hot and skim any remaining foam after the first simmer. Refrigerate leftovers in a covered container for up to 4 days; for best texture, reheat gently since noodles soften further. Freezing is yes, but if you prefer firm noodles, freeze the broth and chicken mixture separately and cook fresh noodles when reheating. For a lower-sodium option, use reduced-salt butter and add seasoning in small increments.