Kick off your cozy season with this heartwarming Ree Drummond-inspired chicken noodle soup that’ll have your family begging for seconds. Known for her down-home cooking style, this recipe captures that perfect balance of comfort and flavor that makes Pioneer Woman recipes so beloved. Nothing beats a steaming bowl of homemade soup when you need a little culinary hug!
Why This Recipe Works
- Using both chicken thighs and breasts creates layers of flavor and texture – the thighs add richness while the breasts keep it lean
- Simmering the broth with aromatic vegetables for at least 45 minutes extracts maximum flavor and creates a deeply satisfying base
- Adding the egg noodles during the final 8-10 minutes of cooking ensures they maintain perfect texture without becoming mushy
- The combination of fresh herbs added at different stages – some while simmering, some as garnish – builds complex herbal notes
- Finishing with a splash of lemon juice brightens all the flavors and cuts through the richness beautifully
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (for maximum flavor)
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons olive oil (divided)
- 1 large yellow onion (finely diced)
- 4 medium carrots (peeled and sliced into 1/4-inch rounds)
- 4 celery stalks (sliced into 1/4-inch pieces)
- 4 cloves garlic (minced)
- 8 cups chicken broth (preferably low-sodium)
- 4 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 12 ounces wide egg noodles
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons lemon juice
- Salt and black pepper (to taste)
Equipment Needed
- Large Dutch oven or heavy-bottomed stockpot
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Tongs
- Slotted spoon
- Ladle
- Soup bowls for serving
Instructions
Prepare and Brown the Chicken
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering but not smoking, about 2-3 minutes. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Carefully place them skin-side down in the hot oil – you should hear a satisfying sizzle. Cook without moving for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes until browned on the second side. Remove the thighs and set aside on a plate. Season the chicken breast pieces with salt and pepper and brown them in the same pot for 2-3 minutes per side until golden but not cooked through. Remove and set aside with the thighs. Pro tip: Don’t crowd the pot – brown in batches if necessary to ensure proper browning and avoid steaming the chicken.
Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrots, and celery, stirring to coat in the oil and chicken drippings. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. You’ll notice the carrots brighten in color and the celery becomes fragrant. Add the minced garlic and cook for another minute until fragrant but not browned – you should be able to smell the garlic clearly. This step builds the flavor foundation, so take your time and let the vegetables release their natural sugars and develop depth. The kitchen will start smelling absolutely incredible at this point!
Simmer the Broth
Return all the chicken to the pot along with any accumulated juices. Pour in the chicken broth and water, then add the bay leaves and dried thyme. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Partially cover the pot and let it simmer for 45 minutes to 1 hour. You want to maintain a temperature where small bubbles occasionally break the surface but it’s not rolling violently. During this time, the chicken will become fall-apart tender and the broth will develop rich, complex flavors. Skim off any foam or impurities that rise to the surface with a slotted spoon for a clearer broth.
Shred Chicken and Add Noodles
Using tongs, remove the chicken thighs and breasts from the broth and transfer to a cutting board. Let cool slightly until handleable, about 5 minutes. Remove and discard the skin and bones from the thighs, then use two forks to shred all the chicken into bite-sized pieces. While the chicken cools, increase the heat to medium-high and bring the broth back to a boil. Add the egg noodles and cook for exactly 8-10 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite – taste one at the 8-minute mark to check doneness. Pro tip: Undercook the noodles slightly as they’ll continue cooking in the hot broth.
Final Seasoning and Serving
Return the shredded chicken to the pot and reduce heat to low. Stir in the fresh parsley, dill, and lemon juice. Season with salt and pepper to taste – start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust after tasting. Let the soup heat through for 2-3 minutes until the chicken is warmed. Remove the bay leaves and discard. Ladle the soup into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. The soup should be steaming hot with visible herbs floating on top. Serve immediately while hot, with extra lemon wedges on the side for those who want more brightness.
Tips and Tricks
For the absolute best flavor, consider making your own chicken broth from scratch using the bones and vegetable scraps – it’s easier than you think and makes a remarkable difference. Simply simmer chicken bones with onion, carrot, celery, garlic, and herbs for 3-4 hours, strain, and you’ve got liquid gold. If you’re short on time, enhance store-bought broth by simmering it with extra onion, carrot, celery, and herbs for 30 minutes before starting the recipe. For a clearer broth, start with cold water when making your own stock and bring it slowly to a simmer rather than boiling rapidly – this helps impurities rise to the surface where you can skim them off easily.
When browning the chicken, make sure your oil is properly heated before adding the pieces – you can test this by dipping the edge of a chicken piece in the oil; if it sizzles immediately, it’s ready. Don’t move the chicken around once it’s in the pan – let it develop that beautiful golden crust that adds so much flavor. If you notice the chicken sticking, it means it’s not ready to be turned yet – properly browned chicken will release easily from the pan when it’s ready. For extra crispy skin on the thighs, you can pat them extra dry with paper towels and even let them air-dry in the refrigerator for an hour before cooking.
Vegetable preparation makes a difference in the final texture – try cutting your carrots and celery on a slight diagonal rather than straight across for more surface area and visual appeal. If you prefer softer vegetables, you can add them earlier in the cooking process, but I find the 8-10 minute sauté followed by the simmer gives them perfect texture – tender but still with some bite. For garlic lovers, you can add an extra clove or two, but be careful not to burn it as burned garlic becomes bitter. Adding the garlic just for the last minute of vegetable cooking ensures it perfumes the oil without burning.
Herb management is crucial – dried herbs like thyme need time to rehydrate and release their flavors, which is why they go in during simmering. Fresh herbs like parsley and dill are more delicate and should be added at the end to preserve their bright flavor and color. If you don’t have fresh herbs, you can use 1 tablespoon of dried parsley and 1 teaspoon of dried dill, but add them during the simmering stage instead. The lemon juice at the end is non-negotiable – it brightens all the flavors and makes the soup taste fresher. Always taste and adjust seasoning at the end, as the saltiness of broths can vary dramatically.
For make-ahead options, you can prepare the soup through the simmering stage, then cool completely and refrigerate for up to 3 days. When ready to serve, reheat gently, then add the noodles and cook until tender. Alternatively, cook the noodles separately and add them to individual bowls before ladling hot soup over them – this prevents them from becoming mushy if you have leftovers. Speaking of leftovers, the noodles will continue to absorb liquid, so you may need to add more broth when reheating. The soup freezes well without noodles – freeze the broth with chicken and vegetables, then cook fresh noodles when ready to serve.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or whole milk during the last 5 minutes of cooking. You can also make a roux by melting 3 tablespoons of butter with 3 tablespoons of flour, cooking for 1 minute, then gradually whisking in 2 cups of the hot broth before adding it back to the pot. This creates a velvety, comforting texture that’s perfect for extra cold days. Finish with a sprinkle of grated Parmesan cheese on top for added richness.
- Make it spicy by adding 1 teaspoon of red pepper flakes when sautéing the vegetables, or stir in 2 tablespoons of prepared horseradish at the end. For a more complex heat, add 1 diced jalapeño (seeds removed for milder heat) with the other vegetables. You can also serve with hot sauce on the side for individual customization. This variation is particularly great when you’re feeling under the weather and need that sinus-clearing effect.
- Transform it into a chicken and dumpling soup by omitting the egg noodles and instead dropping spoonfuls of biscuit dough onto the simmering soup during the last 15 minutes of cooking. Cover and simmer until the dumplings are cooked through. For the dumplings, mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, and 2 tablespoons melted butter. Drop by spoonfuls onto the simmering soup, cover, and cook for 15 minutes without peeking.
- Create a vegetable-packed version by adding 1 cup of frozen peas during the last 5 minutes of cooking, or stir in 2 cups of fresh spinach during the last 2 minutes until wilted. You can also add 1 cup of corn kernels, 1 diced zucchini, or 1 cup of green beans cut into 1-inch pieces. This boosts the nutritional content and adds color and texture variety. Perfect for getting extra veggies into picky eaters.
- For a Asian-inspired twist, substitute the egg noodles with rice noodles or ramen noodles, and add 2 tablespoons of soy sauce and 1 tablespoon of grated fresh ginger with the garlic. Garnish with sliced green onions and a drizzle of sesame oil instead of the parsley and dill. You can also add mushrooms sautéed separately for extra umami flavor. This variation creates a completely different flavor profile while maintaining the comforting qualities of chicken noodle soup.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead of bone-in?
Absolutely! While bone-in, skin-on thighs provide more flavor due to the collagen-rich bones and crispy skin, you can certainly use boneless, skinless thighs. You’ll want to reduce the initial browning time to about 3-4 minutes per side since they cook faster. The broth might be slightly less rich, so you could compensate by using a high-quality broth or adding a tablespoon of gelatin to mimic the body that bones provide. The cooking time remains largely the same, but keep an eye on the chicken as boneless thighs can become dry if overcooked.
How can I make this soup gluten-free?
Making this recipe gluten-free is simple with a few substitutions. Use gluten-free egg noodles or alternative pasta like brown rice noodles, which are widely available in most grocery stores. Ensure your chicken broth is certified gluten-free, as some brands may contain hidden gluten. The rest of the ingredients are naturally gluten-free. Cook the gluten-free noodles according to package directions, as they often have different cooking times than traditional egg noodles. You might want to cook them separately and add to bowls to prevent them from becoming too soft.
Can I make this in a slow cooker or Instant Pot?
Yes to both! For slow cooker: Brown the chicken and sauté vegetables as directed, then transfer everything except noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, then add back with uncooked noodles and cook on high for additional 20-30 minutes. For Instant Pot: Use sauté function to brown chicken and vegetables. Add broth and seasonings, pressure cook on high for 15 minutes, quick release, then shred chicken. Add noodles and use sauté function to simmer for 8-10 minutes until noodles are tender.
How long will leftovers keep in the refrigerator?
The soup will keep well in the refrigerator for 3-4 days when stored in an airtight container. The noodles will continue to absorb liquid, so when reheating, you may need to add additional broth or water to reach your desired consistency. For best results, reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling vigorously as this can make the noodles mushy. If you know you’ll have leftovers, consider storing the noodles separately from the broth and combining when reheating to maintain better texture.
Can I freeze this chicken noodle soup?
You can freeze the soup, but with one important caveat: freeze it without the noodles. Cooked noodles become mushy and unpleasant when frozen and thawed. Prepare the soup through the simmering stage, cool completely, then freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat on the stove, and cook fresh noodles separately to add at the end. Alternatively, you can freeze the broth with chicken and vegetables, then cook noodles when reheating. The soup may separate slightly when frozen – just give it a good stir after reheating.
Summary
This Ree Drummond-inspired chicken noodle soup combines tender chicken, hearty vegetables, and perfect egg noodles in a richly flavored broth. With pro tips for maximum flavor and multiple variations, it’s the ultimate comfort food that’s both nourishing and delicious. Perfect for chilly days or when you need a bowl of warmth and comfort.
