Ree Drummond, the Pioneer Woman, is beloved for her comforting, home-style recipes that bring families together. Among her repertoire of crowd-pleasing dishes, chicken noodle soup stands out as a timeless classic. Inspired by childhood memories and a desire for simple, flavorful meals, Ree’s “Retro Noodle Soup” offers a unique twist on this beloved soup. While it playfully omits the chicken, focusing instead on a rich, savory broth and satisfying noodles, it captures the essence of ultimate comfort food, reminiscent of Italian-style brothy pasta dishes.
For those seeking a warm and inviting bowl, Ree Drummond’s version is a delightful option. On a chilly day, craving a taste of nostalgia, I decided to try Ree’s recipe, drawn in by the promise of a quick and easy comfort food fix. Like many, my childhood memories are intertwined with chicken noodle soup, a go-to remedy for colds or a comforting treat after winter play. My mother’s homemade version, with its rich broth and tender noodles, was the gold standard. Even on busy days, a can of chicken noodle soup offered a familiar warmth.
The Pioneer Woman’s Take on Chicken Noodle Soup: Simplicity and Flavor
Ree Drummond’s Retro Noodle Soup recipe is rooted in a relatable childhood experience. As the Food Network team notes, Ree herself preferred canned chicken noodle soup as a child, but often left the chicken behind. This observation sparked the creation of her unique recipe, which prioritizes the flavorful broth and noodles, echoing the satisfying simplicity of some Italian pasta soups. By using chicken bouillon to infuse a deep chicken flavor without any meat, and incorporating linguine noodles, Ree elevates the humble canned soup experience into a comforting homemade dish.
The appeal of this recipe lies in its focus on the essential elements of chicken noodle soup: the savory broth, the tender noodles, and the soft, sweet carrots. These elements, especially the broth and pasta combination, resonate with the heart of many simple Italian soups that emphasize flavor over heavy ingredients. Drummond’s recipe cleverly captures these comforting aspects in a streamlined and approachable way.
The enthusiastic reviews from home cooks further validate the recipe’s success. Many praise its ease of preparation and deeply satisfying flavor. One reviewer described it as “healing,” while another noted its nostalgic resemblance to the canned soup of their childhood, highlighting its ability to evoke those comforting memories. The recipe’s quick 25-minute cook time and small serving size (two servings) make it particularly appealing for a quick and comforting meal for individuals or small households. Intrigued by its simplicity and the positive feedback, I decided to recreate Ree’s Retro Noodle Soup myself.
Crafting Your Own Pioneer Woman Italian-Style Noodle Soup
Ree Drummond’s Retro Noodle Soup recipe is incredibly straightforward, utilizing pantry staples and fresh ingredients to create a flavorful and comforting bowl. The recipe itself is a testament to simple cooking, much like many beloved Italian “cucina povera” dishes which maximize flavor with minimal ingredients.
Ingredients:
- 2 tablespoons olive oil
- ½ small white onion, diced
- 2 small stalks celery, thinly sliced
- One 8 ¼-ounce can sliced carrots
- 2 cloves garlic, minced
- 3 cups low-sodium chicken stock
- 1 chicken bouillon cube
- 6 ounces linguine
- ½ teaspoon freshly ground black pepper, or more as needed
- Kosher salt to taste
- 1 lemon, juiced
- 2 tablespoons salted butter, cold
- 1 tablespoon chopped fresh parsley
Directions:
- Begin by heating olive oil in a medium pot over medium-high heat. Add the diced onion, sliced celery, canned carrots, and minced garlic. Sauté the vegetables for 2 to 3 minutes, stirring occasionally, until they begin to soften. This step builds a flavorful base for the soup, similar to the “soffritto” in Italian cooking.
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, add the chicken bouillon cube, breaking it up as it dissolves into the broth. The bouillon intensifies the chicken flavor, creating a rich and savory base.
- Add the linguine pasta to the boiling broth. Cook, stirring occasionally, for 7 to 8 minutes, or until the noodles are al dente. Linguine, a flat, narrow pasta, cooks quickly and provides a satisfying texture in the soup.
- Remove the pot from the heat. Stir in the black pepper, salt to taste, lemon juice, and cold butter. The lemon juice adds a bright, zesty note, while the cold butter enriches the broth, creating a smooth and velvety texture. Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving. The parsley adds a fresh, herbaceous finish to the soup.
Savoring the Pioneer Woman’s Italian-Inspired Comfort
Ree Drummond herself acknowledges the noodle-heavy nature of this soup, playfully questioning if it’s soup or pasta. Upon tasting it, I found it to be a delightful combination of both, perfectly hitting the spot for a comforting and satisfying meal. The absence of chicken is hardly noticeable, as the bouillon and flavorful broth create a rich and savory experience. The linguine noodles are perfectly tender, and the carrots add a touch of sweetness and familiar chicken noodle soup essence.
This Retro Noodle Soup is a testament to the power of simple ingredients and clever flavor combinations. It’s a quick, easy, and deeply satisfying dish that captures the essence of comfort food, with subtle hints of Italian-style simplicity in its brothy, noodle-centric approach. If you’re looking for a comforting and flavorful bowl of “chicken” noodle soup that’s ready in minutes, Ree Drummond’s recipe is a must-try. For other comforting soup ideas, you might also enjoy exploring recipes like Grandma’s Chicken Noodle Soup or Copycat Chicken Noodle-O Soup for more inspiration.
