Pioneer Woman Chicken and Noodles

This Pioneer Woman Chicken and Noodles dish is a combination between chicken noodle soup and chicken pot pie. It is creamy, thick, and very hearty.

This easy Pioneer Woman Chicken and Noodles recipe combine chicken, noodles, and a variety of vegetables to make a creamy, cozy, traditional Pioneer Woman Chicken and Noodles meal that the entire family will appreciate. It’s the ideal substantial dish for cold evenings, and it’s fast and simple to prepare on weeknights.

Why You’ll Love This Recipe:

Pioneer Woman Chicken and Noodles is comfort food and the ideal dish for the autumn and winter months; if you’ve never tried it, I strongly advise you to do so. It is a thick, substantial chicken and noodles dish, not to be mistaken with a thinner, brothier chicken and noodles soup. It is so delicious and soul-satisfying.

When people eat Pioneer Woman Chicken and Noodles for the first time, the pioneer woman Chicken and Noodles dish will be comfortingly familiar but deliciously unique. Briefly, Pioneer Woman Chicken and Noodles is both tasty and simple to cook.

What Is The Origin Of Noodles?

The earliest noodle evidence goes back 4,000 years to China. In 2005, a team of archaeologists uncovered at the Lajia archaeological site a clay plate with four-thousand-year-old noodles.

Ingredients That You’ll Need:

• Shredded cooked chicken – this can be any leftover chicken. I used rotisserie chicken this time and it’s quick, easy, and convenient so use what you like.
• Extra virgin olive oil
• Onion – a large yellow onion, diced.
• Garlic – I like to use about 3 cloves for this recipe but you can increase or decrease depending on your preference.
• Carrots – I typically use about 3 large carrots. If you scrub the carrots well they don’t need to be peeled.
• Low sodium chicken stock or chicken broth – you can use either in this pioneer woman chicken and noodles recipe so use what you have on hand.
• Bay leaf – I love adding bay leaves to soups and stews and this one is no exception.
• Thyme – use one fresh sprig or 1 teaspoon of dried thyme. I grow this in my garden so I used fresh.
• Kosher salt or sea salt – for seasoning and flavor.
• Fresh ground black pepper – for seasoning and flavor.
• Celery – you’ll need about 1 cup diced which is typically about 2 to 3 stalks of celery.
• Dry wide egg noodles – or the noodles of your choice. You’ll need one pound.
• Whole milk – you’ll use half for the roux and the other half will be added directly to the pot.
• Frozen peas – I prefer frozen to canned but you can use canned in a pinch. Just add at the very last because otherwise, they will become mushy.
• Garnish – with fresh parsley, thyme, other herbs, parmesan cheese, smoked paprika, fresh ground black pepper, or all of the above.

For The Roux:

• Unsalted butter – this will be used to thicken the soup with the roux.
• All-purpose flour – the second component of the roux.
• Whole milk – half will be used for the roux, while the other half will be put immediately into the saucepan.

What Type Of Noodles Should Be Used In Pioneer Woman Chicken And Noodles?

Pioneer Woman Chicken and Noodles is classically made with egg noodles, but you can transform it dish into Amish Chicken and Noodles by replacing these delicious Amish noodles in place of the egg noodles. They are more strong in taste and texture and contribute significantly to the Pioneer Woman Chicken and Noodles recipe. These noodles are just perfect for preparing chicken and dumplings.

If you cannot locate these noodles or even egg noodles, almost any other variety of pasta will work in this Pioneer Woman Chicken and Noodles dish. Fettuccine is an excellent choice that will give Pioneer Woman Chicken and Noodles more depth. If desired, handmade noodles can elevate the flavor of this Pioneer Woman Chicken and Noodles dish.

How To Make Pioneer Woman Chicken And Noodles?

1. In a large saucepan or Dutch oven, sauté chopped onion in olive oil over medium heat for approximately 5 minutes, or until transparent. Continue sautéing the garlic and carrots for a further minute, stirring constantly.
2. Add 1 1/2 cups chicken stock or broth, bay leaf, salt, pepper, and thyme, and simmer over medium heat. Cook until tender, about 5 to 7 minutes.
3. Add celery and the remaining chicken stock or broth, and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes.
4. While boiling the noodles, make the roux. In a small pan, heat butter before whisking in the flour. Cook for one minute before adding one cup of milk and simmering for two to three minutes until thickened. Remove from heat.
5. Incorporate the remaining one cup of milk, frozen peas, and made roux into the saucepan containing the noodles. Stir to mix.
6. Add the shredded chicken and continue simmering over medium heat until the sauce has reached the desired consistency.
7. Serve with fresh herbs, Parmesan, smoky paprika, or freshly ground black pepper.

What To Serve With Pioneer Woman Chicken And Noodles?

The Pioneer Woman Chicken and Noodles is a complete dinner in and of itself. You can Serve the Pioneer Woman Chicken and Noodles with dumplings, roasted veggies, chicken wings, biscuits with gravy, french fries, and pretzel rolls. We also prefer to offer buns or bread with the Pioneer Woman Chicken and Noodles in order to scoop up any remaining creamy sauce, so here are some of our favorites:

• Pumpkin Dinner Rolls
• Homemade Crescent Rolls
• Red Potato Salad
• The Best Dinner Rolls
• No-knead Cheddar Rolls
• Tuna Salad Nicoise
• Butternut Squash Salad
• Quinoa Salad
• Greek Salad

How To Store The Pioneer Woman Chicken And Noodles In The Fridge?

Pioneer Woman Chicken and Noodles casserole can keep in the fridge for up to 4-5 days when properly stored. Simply wrap your Pioneer Woman Chicken and Noodles with plastic wrap and transfer it to the fridge or divide it into portions in airtight containers. You should also let your Pioneer Woman Chicken and Noodles cool to room temperature before you store them.

How To Store The Pioneer Woman Chicken And Noodles In The Freezer?

You can freeze this Pioneer Woman Chicken and Noodles for 3 to 4 months with no problem. It freezes best if you divide it into portions after allowing it to cool to room temperature. To freeze the Pioneer Woman Chicken and Noodles, place each portion in a freezer bag and try to remove as much air as possible from the bag.

Freezing the whole Pioneer Woman Chicken and Noodles is possible, but the portion-based method makes reheating and thawing easier. To serve, thaw overnight in the fridge and reheat on the stovetop or in the microwave at 50% power.

Recipe Variations

• 1.5 to 2 cups of leftover chicken may be substituted for fresh in the Pioneer Woman Chicken and Noodles recipe. The fond that forms on the bottom of the pan while frying fresh chicken enhances the taste of the sauce.
• Ensure the base of the sauce isn’t too hot when you add to cheese, otherwise, you can end up with a grainy consistency.
• Rotini pasta works well in this recipe instead of egg noodles if preferred.
• Mushrooms make a nice addition to this Pioneer woman Chicken and Noodles: I prefer to sauté them in a separate pan and stir them in at the end.

How To Thaw Frozen Pioneer Woman Chicken And Noodle?

The most effective approach to defrost a frozen Pioneer Woman Chicken and Noodles dish is to store it in the refrigerator for 24 hours.

Alternately, portions of The Pioneer Woman Chicken and Noodles may be thawed in a warm water bath. To do this, heat water in a saucepan without allowing it to boil. Then, insert the frozen parts of Pioneer Woman Chicken and Noodles in the warm water and let them defrost for 2 to 3 hours.

How To Reheat The Pioneer Woman Chicken And Noodles?

• In the Oven: Preheat the oven to 350 F. Place the Pioneer Woman Chicken and noodles leftover (cold, thawed) in the oven and heat for 20 to 25 minutes. Make sure the internal temperature reaches 165 F before serving. You can reheat the whole Pioneer Woman Chicken and Noodles or portions, and of course, reheating the portions will take less time.
• In the Microwave: Divide the Pioneer Woman Chicken and Noodles leftover into servings and place each serving on a microwave-safe plate. Reheat the portions for 2 to 3 minutes on medium power.
• In the Air Fryer: Set the air fryer to 350 F. Cover the Pioneer Woman Chicken and Noodles with aluminum foil and place it in the air fryer basket. Heat it for 5 minutes, and then for 3 minutes uncovered.

Recipe Tips

• Have fun with the noodles! This time, I used artisan egg noodles, but if we’re feeling ambitious, we’ll whip up a fast batch of handmade noodles. They need a shorter cooking time, so keep that in mind. You may also use Amish noodles or any other kind of pasta, such as fettuccine.
• The Pioneer Woman Chicken and Noodles soup get thicker the longer it cooks. In addition to the roux, the starch from the noodles will thicken the soup. Simply add extra milk or chicken stock if the Pioneer Woman Chicken and Noodles soup becomes too thick.
• Garnish options Include freshly grated Parmesan cheese, smoked paprika, and fresh herbs. Enjoy yourself and take advantage of this chance to add a bit extra flavor and flair to the Pioneer Woman Chicken and Noodles.
• Make sure to use a big Dutch oven or deep pot to avoid splashing or boiling over.

Pioneer Woman Chicken and Noodles Nutrition Facts

Amount Per Serving

• Calories 315
• Total Fat 7g
• Saturated Fat 1g
• Cholesterol 104mg
• Sodium 555mg
• Potassium 402mg
• Total Carbohydrate 32g
• Dietary Fiber 2g
• Sugars 3g
• Protein 31g

Pioneer Woman Chicken and Noodles

Author: Erin Table for Seven Cooking Method:Stir-frying Cuisine:American Courses:Main, Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:315 kcal Best Season:Suitable throughout the year

Description

This Pioneer Woman Chicken and Noodles dish is a combination between chicken noodle soup and chicken pot pie. It is creamy, thick, and very hearty.
This easy Pioneer Woman Chicken and Noodles recipe combine chicken, noodles, and a variety of vegetables to make a creamy, cozy, traditional Pioneer Woman Chicken and Noodles meal that the entire family will appreciate. It’s the ideal substantial dish for cold evenings, and it’s fast and simple to prepare on weeknights.

Ingredients

• 3 cups shredded cooked chicken (I used rotisserie chicken)
  
• 2 tablespoons extra virgin olive oil
  
• 1 onion diced
  
• 3 cloves garlic minced
  
• 2 cups diced carrots about 3 large carrots
  
• 2 1/2 cups low sodium chicken stock or chicken broth, divided
  
• 1 bay leaf
  
• 1 fresh thyme sprig or 1 teaspoon dried thyme
  
• 1 teaspoon Kosher salt or sea salt
  
• 1 teaspoon fresh ground black pepper
  
• 1 cup diced celery
  
• 1 pound dry wide egg noodles or noodles of your choice
  
• 3 tablespoons unsalted butter
  
• 3 tablespoons all-purpose flour
  
• 2 cups whole milk divided
  
• 1 cup peas frozen

Garnish:

• fresh herbs (parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Instructions

1. In a large saucepan or Dutch oven, sauté chopped onion in olive oil over medium heat for approximately 5 minutes, or until transparent. Continue sautéing the garlic and carrots for a further minute, stirring constantly.
   
2. Add 1 1/2 cups chicken stock or broth, bay leaf, salt, pepper, and thyme, and simmer over medium heat. Cook until tender, about 5 to 7 minutes.
3. Add celery and the remaining chicken stock or broth, and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes.
   
4. While boiling the noodles, make the roux. In a small pan, heat butter before whisking in the flour. Cook for one minute before adding one cup of milk and simmering for two to three minutes until thickened. Remove from heat.
   
5. Incorporate the remaining one cup of milk, frozen peas, and made roux into the saucepan containing the noodles. Stir to mix.
   
6. Add the shredded chicken and continue simmering over medium heat until the sauce has reached the desired consistency.
   
7. Serve with fresh herbs, Parmesan, smoky paprika, or freshly ground black pepper.

Notes

• Have fun with the noodles! This time, I used artisan egg noodles, but if we’re feeling ambitious, we’ll whip up a fast batch of handmade noodles. They need a shorter cooking time, so keep that in mind. You may also use Amish noodles or any other kind of pasta, such as fettuccine.
• The Pioneer Woman Chicken and Noodles soup get thicker the longer it cooks. In addition to the roux, the starch from the noodles will thicken the soup. Simply add extra milk or chicken stock if the Pioneer Woman Chicken and Noodles soup becomes too thick.
• Garnish options Include freshly grated Parmesan cheese, smoked paprika, and fresh herbs. Enjoy yourself and take advantage of this chance to add a bit extra flavor and flair to the Pioneer Woman Chicken and Noodles.
• Make sure to use a big Dutch oven or deep pot to avoid splashing or boiling over.

Keywords:Pioneer Woman Chicken and Noodles