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Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup with a rich, butter-enriched farmhouse broth and wide egg noodles. Simmer a whole chicken until tender, then return the strained broth and cook carrots and celery before the noodles.
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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
  • 1 tsp black peppercorns
Broth
  • 10 cup water
Soup base and noodles
  • 4 tbsp unsalted butter
  • 12 oz wide egg noodles
Finishing
  • 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. You should see steady, rolling bubbles across the surface.
  2. Skim off foam, reduce heat to a gentle simmer, and simmer for 1 hour until the chicken is very tender. The chicken should pull apart easily when pierced with a fork.
Shred and strain
  1. Remove the chicken and strain the broth, reserving it for the soup. The liquid should look clear and free of solids.
  2. Shred all chicken meat and set it aside. Use long, even pulls so the pieces mix quickly into the soup.
Cook the vegetables and noodles
  1. Return broth to the pot, add butter, and bring to a simmer. Watch for small bubbles around the edges after the butter melts.
  2. Add remaining sliced carrots and celery and cook for 10 minutes until tender. The carrot coins should soften but still hold their shape.
  3. Add egg noodles and cook for 6–8 minutes. Look for noodles that are tender with a slight bite, not mushy.
Finish and season
  1. Return shredded chicken to the pot and stir until warmed through. The soup should look evenly filled with chicken strands.
  2. Stir in fresh parsley, then season very generously with salt and pepper. The final broth should taste bright and fully seasoned with a peppery finish.

Notes

Pro tip: Strain the broth after simmering so the soup stays clear and silky once the noodles go in. Store leftovers in the refrigerator up to 3 days; for best texture, reheat gently and consider adding a splash of water if noodles have thickened. Freezing is not recommended because wide egg noodles can soften and turn mealy when thawed; instead, cook noodles fresh when reheating. For a lower-sodium option, use reduced-sodium salt/seasoning and taste at the end to keep the flavor balanced.