Pioneer Woman Creamy Chicken Noodle Soup

Name: Pioneer Woman Creamy Chicken Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 ribs celery (diced thinly); 2 medium carrots (diced thinly); 1 small sweet onion (diced thinly); 2 tablespoons butter; 2 cups rotisserie chicken (chopped); ⅛ teaspoon garlic powder; 1 teaspoon dried parsley; 32 ounces carton chicken broth; 8 ounces wide egg noodles; 3 tablespoons cornstarch (mixed with 3 tablespoons water until smooth); ½ cup heavy cream

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This Pioneer Woman’s recipe for Creamy Chicken Noodle Soup is the best chicken soup you’ll ever have. It’s easy to make, and the result is a bowl of homemade comfort food that’s sure to cure whatever ails you: tender, juicy chunks of chicken swimming in a rich, savory broth, surrounded by wide egg noodles.

Creamy Chicken Noodle Soup Pioneer Woman

Why This Recipe is a Favorite

This soup is hearty and satisfying. When you feel like it won’t get warmer, you’ll want to make it over and over again. One bite and you’ll be a believer!
According to myth, chicken noodle soup is healing. However, there are no condensed soups, preservatives, or “cream of chicken soup” in this dish!
A recipe that brings back sweet memories the moment its scent fills the air?

What’s The Best Pasta To Use In Creamy Chicken Noodle Soup?

This Creamy Chicken Noodle Soup can be made with any sort of noodle you have on hand. Pastas like macaroni, rotini, penne, and egg noodles are all excellent choices. Use maize pasta made with a 1:1 gluten-free flour substitute if you have a wheat allergy.

Ingredients That You’ll Need:

Celery: Enhances the savory flavor
Carrots: Tastes good and adds color
Onion: This adds depth to the soup
Butter: To sauté the vegetables
Rotisserie chicken: convenient shortcut
Garlic powder: Adds a kick to the recipe
Dried parsley: For color and flavor
Chicken broth: The base for this soup
Wide egg noodles: The best noodles to use for this recipe
Heavy cream: Provides the richness
Cornstarch mixed with water: A thickening agent

Can Milk Be Used Instead Of Cream?

Absolutely! If you want to minimize calories and fat, use milk or half-and-half instead of heavy cream in this recipe. Either way, the soup is tasty.

Does Chicken Noodle Soup Taste Better The Next Day??

Yes! This homemade chicken noodle soup is even better the next day, so make sure you have plenty of leftovers! Make sure the noodles are cooked al dente so they don’t turn mushy while reheated, or better yet, leave them out entirely if you’re feeding guests and add new noodles prepared on the side.

Can I Make Chicken Noodle Soup Gluten-free?

Chicken noodle soup can be modified to suit a gluten-free diet by using gluten-free flour and noodles. We’ve also tried making it with almond flour, and while it’s not quite as creamy, it’s still a tasty alternative.

How To Make Creamy Chicken Noodle Soup Pioneer Woman?

Prepare the celery, carrots, and onion by dicing them. Place them in the Dutch oven.
Next, you want to chop the chicken and set it aside.
Add butter to the vegetables in the pot and saute for 10 minutes over low heat until the vegetables are tender.
Add the chicken, garlic powder, and dried parsley. Stir well.
Now, stir in the chicken broth and bring to medium-low heat.
Cook soup for 20 minutes on low heat with the lid on.
Add your wide egg noodles to the pot and cook them for about 10 minutes until tender, stirring frequently on medium heat. If they are not tender, cook them a little longer.
Mix cornstarch with water into the soup and make sure to stir until thickened over medium heat.
At this point, you want to check the thickness of your soup. If it’s too thin, then you need to add more cornstarch and water. If it’s too thin, then add a little milk, water, or chicken broth until the soup is just the way you like it.
Remove the soup from the heat and stir in the heavy cream. Season with salt and pepper, as desired.
Finally, serve your Creamy Chicken Noodle Soup in bowls topped with crackers, if desired.

Recipe Tips

To further reduce prep time, dice the vegetables ahead of time. You can also buy pre-diced veggies at the grocery store.
A rotisserie chicken works well in this dish and speeds up the cooking process. Cooked chicken breast works as well.
This recipe does not contain salt since the chicken broth is high in sodium. If you would like to add salt and pepper, do so at the end, after tasting the soup.
If you plan to keep leftovers, cook pasta on the side.

Frequently Asked Questions

Can I Store Chicken Noodle Soup In The Freezer?

This Creamy Chicken Noodle Soup should not be frozen due to the use of cream; instead, it can be prepared ahead of time. You can keep it in the fridge for up to three days if you don’t finish it in one sitting.

What Are Some Other Vegetables I Can Add To Creamy Chicken Noodle Soup?

This Creamy Chicken Noodle Soup is delicious with green peas, but you can substitute any other vegetable, such as spinach, kale, or asparagus, if you like.

Can You Use Chicken Thighs In This Recipe?

This Creamy Chicken Noodle Soup can be made with either chicken thighs or chicken breasts. If you’re using thighs, you should poach them for at least 20 minutes.

How long does Chicken Noodle Soup keep?

If you’re looking for a chicken noodle soup recipe to prep for the week, look no further. This soup keeps well in the fridge for up to four days, and up to three months in the freezer. Soup that has been frozen should be thawed in the refrigerator overnight before being re-heated. Remember that freezing isn’t suggested.

How To Reheat Chicken Noodle Soup?

To reheat, cook the soup very slowly over low heat on the stovetop or in the microwave for three minutes. When pasta is reheated, it absorbs liquid, so you may want to add stock or water.

How to Thicken Up Chicken Noodle Soup

Sift half a cup of flour into half a cup of stock and whisk until smooth. Add a tiny amount of the flour mixture (about a quarter of a cup) to the liquid and noodles and whisk until smooth. For optimal thickening, add stock while it is still hot.