The Pioneer Woman

The Pioneer Woman

The Pioneer Woman's Chicken Noodle Soup

  • prep time35 min
  • total time 35 min
  • serves 4 - 6

A classic soup with egg noodles and tender morsels of chicken.

414 Ratings
Directions for: The Pioneer Woman's Chicken Noodle Soup


Olive oil, for frying

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

2 carrots, peeled, halved and sliced crosswise

2 stalks celery, thinly sliced

1 medium onion, finely diced

1 clove garlic, grated

¾ tsp ground thyme

2 cups low-sodium chicken broth

2 chicken bouillon cubes

4 cups cooked egg noodles

2 - 3 Tbsp finely minced fresh parsley


1. Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.

2. Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.

3. Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.

4. Serve piping hot with a sprinkling of parsley over each bowl.

See more: Chicken, Soup, Vegetables

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