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Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup with a deeply rich farmhouse-style broth made by simmering a whole chicken, then shredding it and adding wide egg noodles until tender. This hearty American soup features butter-enriched flavor with bright carrot coins and celery for a classic comforting texture.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1 whole chicken 4 pounds
  • 10 cup water
  • 1 bay leaves 2
  • 1 black peppercorns 1 teaspoon
  • 1 unsalted butter 4 tablespoons
  • 1 large onion 1 large, quartered
  • 4 cloves garlic 4 cloves
Vegetables and noodles
  • 5 carrots 5, sliced
  • 5 celery 5 stalks, sliced
  • 12 oz wide egg noodles 12 oz
  • 1 fresh parsley 1/4 cup, chopped
  • 1 salt to taste
  • 1 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 over high heat; you should see steady bubbles across the surface.
  2. Skim foam, reduce the heat to maintain a gentle simmer, and simmer for 1 hour until the chicken is very tender and easily pulls apart.
Finish the soup
  1. Remove the chicken from the pot, strain and reserve the broth, then shred all chicken meat into bite-size pieces.
  2. Return broth to the pot, add butter, and bring to a simmer until the butter is fully melted and the surface looks silky.
  3. Add remaining sliced carrots and celery and cook for 10 minutes at a steady simmer until the vegetables are tender.
  4. Add egg noodles and cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender with a slight bite.
  5. Return shredded chicken to the pot and stir in fresh parsley until evenly distributed and bright green flecks appear throughout.
  6. Season very generously with salt and pepper to taste, tasting near the center of the pot so the seasoning is balanced.

Notes

Pro tip: skim foam thoroughly at the start for a clearer, richer broth. Refrigerate leftovers in an airtight container up to 3 days; the noodles will soften further, so add a splash of water when reheating. Freezing is not recommended because wide egg noodles can turn mushy after thawing. For a lighter option, use 1–2 tablespoons butter (instead of 4) and add an extra ladle of broth to keep the soup flavorful.