Imed Shili Creamy Chicken Noodle Soup Pioneer Woman is made with whole cut-up fryer chicken, carrots, celery, onion optional, salt, turmeric, white pepper, ground thyme, parsley flakes, frozen homemade egg noodles, and all-purpose flour. This hearty Creamy Chicken Noodle Soup Pioneer Woman recipe creates a comforting dinner that takes about 2 hours to prepare and can serve up to 6 people.
Creamy Chicken Noodle Soup Pioneer Woman Ingredients
- 1 whole cut-up fryer chicken
- 2 whole carrots, diced
- 2 stalks celery, diced
- 1/2 whole medium onion, diced (optional)
- 1 tsp. salt
- 1/2 tsp. turmeric
- 1/4 tsp. white pepper (more to taste)
- 1/4 tsp. ground thyme
- 2 tsp. parsley flakes
- 16 oz. frozen “homemade” egg noodles
- 3 Tbsp. all-purpose flour
Creamy Chicken Noodle Soup Pioneer Woman Instructions
- Cook the Chicken: Cover the cut-up fryer chicken in 4 quarts of water in a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Prepare the Chicken: Remove the chicken from the pot using a slotted spoon. Using two forks, remove as much meat from the bones as possible, slightly shredding the meat. Return the bones to the pot and continue simmering on low, covered, for another 45 minutes.
- Remove the Bones: After 45 minutes, remove the bones from the broth using a slotted spoon. Ensure all small bones are removed.
- Add Vegetables and Spices: Add the diced carrots, celery, and onions (if using) to the pot. Stir in the salt, turmeric, white pepper, ground thyme, and parsley flakes. Stir to combine and simmer for 10 minutes to meld the flavors.
- Add Noodles and Chicken: Increase the heat and add the frozen egg noodles and the shredded chicken. Cook for 8 to 10 minutes, or until the noodles are tender.
- Thicken the Soup: In a small bowl, mix the all-purpose flour with a little water until smooth. Pour this mixture into the soup, stirring to combine. Simmer for another 5 minutes, or until the broth thickens slightly.
- Final Adjustments: Taste the soup and adjust the seasonings if needed.
Recipe Tips
- Use Homemade Chicken Broth: If you have the time, use homemade chicken broth instead of water for simmering the chicken. It adds a richer flavor to the soup base.
- Seasoning Layers: Season the soup in layers. Start with seasoning the broth while simmering the chicken, then adjust seasoning again after adding vegetables and noodles. This ensures a well-balanced flavor throughout.
- Fresh Herbs: Consider using fresh herbs like thyme or parsley instead of dried flakes for a more vibrant taste. Add them towards the end of cooking for the freshest flavor.
How To Store Creamy Chicken Noodle Soup Pioneer Woman
Refrigerate: Once the Creamy Chicken Noodle Soup Pioneer Woman has cooled completely, transfer it into an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Allow it to cool completely before transferring to freezer-safe containers or bags. Ensure it is tightly sealed to prevent freezer burn. The soup can be frozen for up to 2 months. To enjoy later, thaw overnight in the refrigerator and reheat gently on the stove until heated through.
How To Reheat Leftover Creamy Chicken Noodle Soup Pioneer Woman
On the Stove: Pour the leftover Creamy Chicken Noodle Soup Pioneer Woman into a saucepan. Heat over medium heat, stirring occasionally, until it reaches a simmer. Allow it to simmer for a few minutes until heated through.
In The Microwave: Transfer a portion of the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or microwave-safe plate. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Creamy Chicken Noodle Soup Pioneer Woman
Creamy Chicken Noodle Soup Pioneer Woman pairs well with crusty bread, a fresh green salad, steamed vegetables, and garlic bread. It also can be served alongside crackers, cornbread, a cheese platter, and fruit salad for better savoring of the meal.
Frequently Asked Questions
Can I use store-bought egg noodles instead of homemade?
Yes, you can substitute store-bought egg noodles for the homemade version. Adjust cooking time according to package instructions.
What can I use instead of a whole cut-up fryer chicken?
You can use bone-in, skin-on chicken thighs or chicken breasts instead. Adjust cooking times accordingly, and consider using chicken broth for added flavor.
Can I freeze Creamy Chicken Noodle Soup Pioneer Woman?
Yes, you can freeze this soup. Cool it completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Creamy Chicken Noodle Soup Pioneer Woman
Description
Creamy Chicken Noodle Soup Pioneer Woman is made with whole cut-up fryer chicken, carrots, celery, onion optional, salt, turmeric, white pepper, ground thyme, parsley flakes, frozen homemade egg noodles, and all-purpose flour. This hearty Creamy Chicken Noodle Soup Pioneer Woman recipe creates a comforting dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the Chicken: Cover the cut-up fryer chicken in 4 quarts of water in a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Prepare the Chicken: Remove the chicken from the pot using a slotted spoon. Using two forks, remove as much meat from the bones as possible, slightly shredding the meat. Return the bones to the pot and continue simmering on low, covered, for another 45 minutes.
- Remove the Bones: After 45 minutes, remove the bones from the broth using a slotted spoon. Ensure all small bones are removed.
- Add Vegetables and Spices: Add the diced carrots, celery, and onions (if using) to the pot. Stir in the salt, turmeric, white pepper, ground thyme, and parsley flakes. Stir to combine and simmer for 10 minutes to meld the flavors.
- Add Noodles and Chicken: Increase the heat and add the frozen egg noodles and the shredded chicken. Cook for 8 to 10 minutes, or until the noodles are tender.
- Thicken the Soup: In a small bowl, mix the all-purpose flour with a little water until smooth. Pour this mixture into the soup, stirring to combine. Simmer for another 5 minutes, or until the broth thickens slightly.
- Final Adjustments: Taste the soup and adjust the seasonings if needed.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 80mg27%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
