Chicken Noodle Soup Ree Drummond Recipe

Chicken noodle soup is a timeless comfort food. Whether it’s a chilly winter day or a soothing remedy for a cold, this dish has the power to wrap you in warmth, both literally and emotionally. When it comes to making a hearty, flavorful chicken noodle soup, Ree Drummond, also known as The Pioneer Woman, delivers a recipe that is simple yet packed with layers of comforting flavors. Known for her straightforward, approachable recipes, Ree makes cooking feel like a fun, no-stress activity. Her take on chicken noodle soup is no exception-it’s cozy, delicious, and guaranteed to become a favorite in your household.

Ree’s chicken noodle soup is the perfect balance of tender chicken, savory broth, and perfectly cooked noodles. It’s not overly complicated, but it’s full of depth, thanks to the combination of fresh vegetables, herbs, and seasonings. If you’ve been craving a bowl of homemade soup that makes you feel like you’re getting a warm hug from the inside out, this recipe will check all the boxes.

Chicken Noodle Soup Ree Drummond Recipe

Ree Drummond’s chicken noodle soup is an all-around crowd-pleaser, offering just the right amount of richness and lightness. What makes her recipe stand out is the way she enhances the broth to perfection, using fresh ingredients that infuse it with a satisfying depth of flavor. The soup features a simple base of chicken, carrots, celery, onions, and garlic, but it’s the balance of seasonings that truly elevates it.

Not only is it a hearty meal that warms the soul, but it’s also practical for meal prepping, easily stored for leftovers, and even better the next day. The flexibility of the recipe allows you to adjust it to suit your tastes and dietary needs, making it versatile for anyone who needs a quick dinner solution that feels like home.

Ingredients Needed

To bring this soup to life, you don’t need anything too fancy. Most of the ingredients are pantry staples, and the fresh ingredients like chicken and vegetables can be found at your local grocery store. Here’s what you’ll need:

• Chicken: Bone-in, skin-on chicken thighs (for more flavor) or boneless, skinless chicken breasts (for leaner meat). You can also use a whole chicken, but it will require a bit more effort.
• Vegetables: Carrots, celery, and onions. These vegetables form the aromatic base that makes the soup taste so delicious.
• Garlic: Fresh garlic, finely chopped, to add an extra layer of flavor.
• Chicken Broth: High-quality, low-sodium chicken broth is key to making a rich and savory soup.
• Egg Noodles: The classic noodle choice for chicken noodle soup. You can also use any other pasta you prefer, but egg noodles are traditional and absorb the broth beautifully.
• Herbs: Fresh thyme and parsley bring a burst of freshness and an herbal note that compliments the savory chicken and vegetables.
• Seasonings: Salt, pepper, and a pinch of red pepper flakes (for a slight kick, optional).
• Olive oil: To sauté the vegetables at the start.
• Lemon juice (optional): For a little brightness to balance the richness of the soup.

Cooking Instructions

Making Ree’s chicken noodle soup is straightforward and doesn’t take a lot of time, even though it feels like you’re serving up something that took hours to make. Here’s how to do it:

1. Cook The Chicken

   • Start by heating a bit of olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs (or breasts) with salt and pepper.
   • Brown the chicken on both sides, about 3-4 minutes per side, until golden brown. If you’re using bone-in, skin-on thighs, this will render out some fat and flavor. If using boneless breasts, it’ll be quicker.
   • Remove the chicken from the pot and set it aside to cool slightly. Shred it once it’s cool enough to handle.

2. Sauté The Veggies

   • In the same pot, add a bit more oil if needed. Sauté the diced carrots, celery, and onions for about 5 minutes, until they soften and become fragrant. This forms the foundation of the soup’s flavor.
   • Add garlic and cook for another minute, until aromatic.

3. Add The Broth And Noodles

   • Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pot-this is where the flavor is!
   • Once simmering, add the egg noodles and cook until they are tender, about 7-10 minutes, depending on the brand of noodles.

4. Finish The Soup

   • Stir in the shredded chicken, fresh thyme, and parsley. Let it all heat through for another 5 minutes. Season the soup with salt, pepper, and red pepper flakes to taste.
   • If you want an extra zing, a squeeze of lemon juice at this point will brighten up the entire dish.

5. Serve And Enjoy

   • Ladle the soup into bowls and garnish with a little extra parsley for a fresh pop of color. Serve it with some crusty bread, crackers, or a side salad.

Ingredient Insights

• Chicken: The choice of chicken is important because it directly impacts the soup’s flavor. Bone-in, skin-on chicken thighs not only have more flavor but also contribute to a richer broth. Bone-in chicken releases collagen, which makes the soup slightly thicker and more velvety. If you want a lighter option, boneless, skinless chicken breasts will work too, but you might need to season the broth a bit more.
• Noodles: Egg noodles are traditional because they hold up well in broth and absorb the flavors of the soup without getting mushy. However, feel free to swap for other types of pasta-just keep in mind that cooking times may vary.
• Herbs: Fresh thyme and parsley are the unsung heroes in this dish. Thyme adds an earthy, aromatic depth, while parsley provides a fresh, herby kick that complements the richness of the broth.

Expert Tips

1. Make Ahead: This soup keeps well in the fridge for up to 3 days, and it actually tastes better the next day as the flavors continue to meld. For the best texture, store the noodles and broth separately if you plan on keeping leftovers-noodles can become too soft and soggy if left in the broth for too long.
2. Add More Vegetables: If you want to boost the nutritional value of the soup, add some leafy greens like spinach or kale in the last few minutes of cooking. They’ll wilt into the soup and add a pop of color and vitamins.
3. Season to Taste: Because chicken broth can vary in sodium, taste your soup before adding salt. You may want to go light on the salt and adjust as needed.
4. Use Rotisserie Chicken: For a quicker version of the recipe, you can use store-bought rotisserie chicken. Just shred it up and add it to the soup after the broth has come to a simmer. It will save you time while still delivering that rich chicken flavor.

Recipe Variations

• Creamy Chicken Noodle Soup: Add a splash of heavy cream or half-and-half for a creamy version of the soup. It’ll turn the broth into a silky, luxurious base that’s rich but not too heavy.
• Spicy Chicken Noodle Soup: To add a bit of heat, you can toss in some diced jalapeños, a few dashes of hot sauce, or increase the amount of red pepper flakes.
• Vegetarian Chicken Noodle Soup: Substitute the chicken with tofu or even tempeh for a plant-based version. You can also use vegetable broth instead of chicken broth for a fully vegetarian option.
• Gluten-Free Version: Use gluten-free noodles, and be sure to check your broth to ensure it’s gluten-free. This variation still provides all the cozy goodness without the gluten.

Final Words

Ree Drummond’s chicken noodle soup is more than just a simple recipe-it’s a way to bring warmth, comfort, and nourishment into your kitchen and home. It’s versatile, easy to make, and perfect for any occasion, whether you’re looking for a quick weeknight meal or something to serve to a crowd. The combination of tender chicken, rich broth, and soft noodles makes it a universally loved dish, and with Ree’s tips and tricks, you can take your homemade soup to the next level.