Amy Jean’s Kitchen: Chicken Noodle Soup (Pioneer Woman: Dinnertime)



Personally I think chicken noodle soup is a soup you can eat year round. There

is just something about it that makes it such a strong comfort food that

I could seriously eat it on a hot summer day (call me crazy all you want, but

I stand by that. lol). I was super excited to try out this chicken noodle

soup recipe from the Pioneer Woman because I was expecting it to

just blow my freaking mind. However, I have to say that this soup

turned out to be pretty underwhelming and could have used a LOT more

seasoning. Maybe that is on me, but if given the option between this soup

and the canned Campbell’s soup I’d go with the Campbell’s. I’m sorry Ree!





1 whole fryer chicken, cut into 8 pieces

1 large onion, chopped

3 celery stalks, cut into thin slices

3 carrots, diced

3 parsnips, peeled and diced

1 bay leaf

4 cups unsalted (or low-sodium) chicken broth

½ tsp kosher salt, more to taste

¼ tsp black pepper

½ tsp ground thyme

½ tsp ground oregano

8 ounces cooked egg noodles, or ½ cup

cooked white rice (optional)

Chopped parsley, for garnish




1.) Throw the chicken, onion, celery, carrots, parsnips, and

bay leaf into a large pot.


2.) Pour in the broth and 4 cups of water.


3.) Bring the mixture to a boil over high heat, then reduce the

heat to low. Cover the pot and simmer the soup for 1 ½ to 2 hours, or

until the chicken is very tender.


4.) Remove the chicken from the pot and set it aside to cool slightly.


5.) Add the salt, pepper, thyme, and oregano and simmer the

soup for 15 minutes. Let the soup cool to room temperature, then

refrigerate (either in the pot or in a separate container) for several hours overnight. 


6.) Use two forks to shred the chicken until it’s all of the bones.

Transfer the chicken to a large plastic bag or container and refrigerate

it alongside the soup. 


7.) When you’re ready to reheat the soup, use a spoon to remove

as much as the hardened fat from the surface as you can. Discard the fat. 


8.) Return the soup to the stove, add the chicken, and heat the

soup until hot and simmering. Taste and adjust the seasonings as you

go. If you like, stir in cooked egg noodles or cooked rice.


9.) Sprinkle the top of each serving with chopped parsley. 




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