Chicken and Noodles - Pioneer Woman

"Talk about Yummy!! You won't regret investing the time to make this recipe, I promise. Do try this with egg noodles, it is a night and day difference from the boxed variety found in your supermarket eisle. I have modified Ree's recipe slightly by increasing the carrots, celery, and adding chicken base to this recipe and omitting the salt because of the saltiness of the chicken base. I also doubled the amount of flour for thickening based off my own experience and preference. Please feel free to modify it based off your own preferences. I hope you enjoy this as much as we have. :)"
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by Johnsdeere photo by Johnsdeere
photo by Pam C. photo by Pam C.
Ready In:
1hr 10mins




  • Cover Chicken in 4 quarts of water. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  • Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process.
  • Add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base. Stir to combine and simmer for ten minutes to meld flavors.
  • Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
  • Mix flour and some of the broth. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Questions & Replies

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  1. Judy H.
    What is "chicken base"?
  2. Judy H.
    What is "chicken base"?


  1. lolablitz
    Wow PERFECTION! I made this today and followed her blog recipe but wanted to rate it here so I could remember what I did differently :) There is one step missing from the original that is important for me - after removing the meat from the bones you add the bones back to the broth and simmer for 45 minutes before adding the veggies (remove the bones before adding veg). This will add flavor and calcium to the broth. I also added Penzey's Ruth Anne's chicken seasoning to the chopped deboned chicken before I put it back in the soup. That and a nice amount of salt added just the right touch of flavor for us. I didn't thicken the soup, personal preference. I loved the color the turmeric gave! Also couldn't find frozen or refrigerated egg noodles so I used amish egg noodles and they were great. Thanks for posting this, it will be my go-to chicken noodle soup recipe! *update I made this yesterday and used my stockpot, but I added too much water and had to add chicken base to compensate. Next time I'll use my dutch oven.
  2. lhuntermason2
    This soup was really good.
  3. Beth W.
    I made this and loved it.... however, it didn't thicken up as much as I would have liked and the receipe does not mention the half and half. I just watched a rerun of this very show and she puts in half and half, this receipe omits it.
  4. LizP5885
    This was amazing great! My entire family went back for seconds.....those of you with teenagers know how hard it is to keep them all I was ecstatic. I did find it needed salt, no biggie. I used the frozen egg noodles and they really made the dish. I don't think it would be as yummy with dried egg noodles. I used bone in chicken breasts, rather than a cut up chicken. Chicken was moist and delicious. I also love that it is done so quickly. Many chicken and noodle/dumpling recipes take forever. This is definitely going in my favorite dinner recipes folder!
  5. Muffin Goddess
    I must agree -- this is delicious! I love things like chicken and dumplings and chicken noodle soup, so this was right up my alley. I didn't have a whole chicken, or even any bone-in chicken, so I just defrosted about 4lbs of boneless skinless chicken thighs for the meat. In hindsight, I probably would've been fine with half that amount, but DH liked having the extra chicken in it. I added an extra carrot and celery stalk because I love the veggies (that, and I just had them in the fridge). I couldn't find the frozen egg noodles, so I used a bag of "homemade" dried egg noodles instead. Before I added the flour, I was worried that the finished dish would have a floury taste, but I was totally off. I actually think I could've added a couple more spoonfuls of it, because the sauce didn't thicken up quite as much as I was expecting (I was thinking gravy, but it was more like a hearty thick chicken noodle soup). No matter, though, because it's yummy! This would be great for a cold-weather family dinner with some warm biscuits, since it makes a huge pot (maybe because of the extra chicken I added?). I'll definitely be using this recipe again, thanks for posting! Made for PAC Spring 2011


  1. Jennifer B.
    I absolutely love this recipe and have made it numerous times. In fact, my dad requested a copy of this one because it is his favorite version of chicken noodle soup. I use Reams frozen noodles and usually a chicken bouillon cube to flavor it up some. We pressure cook chicken and add that broth to the soup, which is Heavenly. In fact, I have a pot on the stove right now making some more and it freezes well too. God bless!


I'm always on the look out for new tried and true recipes and love to share the recipes that I enjoy making. Growing up as a child my mom taught me how to cook/bake and I later entered food competitions at our local fair. I hope to some day share my love of cooking with my children. I love to cook casseroles..I'm not a huge fan of meat but will toss it in casseroles for my meat and potato husband. :)
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