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Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup simmers chicken breasts, vegetables, and wide egg noodles in a savory broth with turmeric. Tender shredded chicken and fresh parsley finish this comforting Dutch oven soup.
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Prep Time 15 minutes
Cook Time 32 minutes
resting 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 carrots medium, sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground turmeric
  • 8 cups low-sodium chicken broth
  • 2 lb chicken breasts boneless, skinless
  • 1 bay leaf
  • 12 oz wide egg noodles
  • 0.5 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat, then add the onion, carrots, celery, garlic, salt, pepper, and turmeric and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the broth, chicken breasts, and bay leaf; bring to a boil, then reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, until the thickest part of the chicken reaches 165°F.
  3. Transfer the chicken to a plate.
  4. Add the egg noodles to the pot and simmer for 6 to 8 minutes, or according to the package directions, until tender, while the chicken rests for 5 minutes.
  5. Shred the chicken with two forks.
  6. Return the chicken to the pot and stir in the parsley.
  7. Remove and discard the bay leaf.
  8. Serve.

Notes

For tender noodles, cook them just until tender and serve promptly. Refrigerate leftovers for 3–4 days; freeze for up to 3 months, though the noodles may soften. For a gluten-free option, use gluten-free noodles.