There’s something undeniably comforting about a bowl of chicken noodle soup. It’s the dish we crave when feeling under the weather, a warm hug on a chilly day, and a nostalgic reminder of childhood kitchens. When Ree Drummond, The Pioneer Woman herself, declared after her first taste of her own chicken noodle soup recipe, “Yup, everything is going to be okay,” it immediately piqued my interest. I knew I had to experience this comforting classic, Pioneer Woman style.
Like Ree, my own memories are intertwined with chicken noodle soup, particularly the canned variety. Growing up, whether I was coming in from building snow forts with frozen fingers or home sick from school, my mom always had a can of chicken noodle soup ready. It wasn’t always fancy, but with those soft noodles and savory broth, it was always comforting. If I was truly lucky, homemade chicken noodle soup with Grandma’s chewy egg noodles would appear – a taste of pure love in a bowl. This homemade version always felt like a close cousin to the best chicken noodle soup we’ve taste-tested and raved about. And even on busy days, the quick fix of canned chicken noodle soup was a comforting, warm meal, especially with a side of salty crackers.
The Pioneer Woman’s Twist: Retro Noodle Soup
Ree Drummond’s recipe, officially named “Retro Noodle Soup,” offers a unique spin on this classic. Interestingly, Ree shares a childhood preference that many can relate to: “As a girl, Ree used to love canned chicken noodle soup, but she would always leave behind the chicken.” This insight explains the surprising element of her Retro Noodle Soup: it’s a chicken noodle soup without the chicken. Instead, the chicken flavor is beautifully achieved through chicken bouillon cubes, creating a deeply savory broth that’s reminiscent of the canned soup flavor she loved, but elevated with fresh ingredients and homemade care. The addition of linguine noodles makes it a hearty and satisfying dish, truly embodying Ree’s perfect comfort food.
Initially, the idea of chicken-less chicken noodle soup might sound unusual. But thinking back to those childhood bowls, it wasn’t really about the chicken pieces. The magic was in the slurpy, soft noodles, the steaming savory broth, and those tender, buttery carrot slices – those were always the best part! Ree’s recipe cleverly focuses on these elements, amplifying the comforting flavors and textures we truly crave in chicken noodle soup.
Image alt text: A comforting bowl of Pioneer Woman’s Retro Noodle Soup, featuring linguine noodles, carrots, and parsley garnish, perfect for a cozy meal.
The rave reviews for Ree’s Retro Noodle Soup speak volumes. It boasts a five-star rating, with comments like “Perfect!!! I loved it so much and [it’s] so easy to make! I got sick, and it was truly healing.” and “This was the best no-chicken chicken noodle soup ever. It reminded me and my husband of the canned soup we grew up on. Making it again today.” The ease of preparation, clocking in at just 25 minutes, further adds to its appeal. For a quick, comforting, and deeply flavorful soup, Ree Drummond’s Retro Noodle Soup is a winner.
Making Pioneer Woman’s Retro Noodle Soup: Step-by-Step
Ready to make your own bowl of Pioneer Woman comfort? Here’s the recipe for Ree Drummond’s Retro Noodle Soup:
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 tablespoon lemon juice, fresh
- 2 tablespoons salted butter, cold
- 1 tablespoon chopped fresh parsley
Directions
- Sauté Aromatics: Heat olive oil in a medium pot over medium-high heat. Add diced onion, thinly sliced celery, canned sliced carrots, and minced garlic. Stir and cook until softened, about 2-3 minutes, releasing their fragrant aromas.
- Build the Broth: Pour in the low-sodium chicken stock and bring to a rolling boil. Crumble the chicken bouillon cube into the boiling stock, breaking it up to dissolve and infuse the broth with rich chicken flavor.
- Cook the Noodles: Add the linguine pasta to the pot and cook, stirring occasionally, until the noodles are al dente, approximately 7-8 minutes. Ensure the noodles are perfectly cooked but still have a slight bite.
- Finish and Season: Remove the pot from the heat. Stir in the black pepper, kosher salt to taste, fresh lemon juice for brightness, and cold salted butter for added richness and a silky texture. Stir until the butter is melted and incorporated.
- Serve: Taste and adjust seasoning as needed. Garnish each serving with fresh parsley before serving for a pop of color and fresh flavor.
My Verdict: Pioneer Woman’s Chicken Noodle Soup Delivers
Ree Drummond herself notes that this soup blurs the line between soup and pasta dish due to the generous amount of noodles. And she’s right! Taking my first spoonful, accompanied by the saltine crackers I managed to find, I understood exactly why Ree was so content. This Retro Noodle Soup is pure comfort in a bowl. It perfectly captures the nostalgic essence of classic chicken noodle soup while offering a lighter, yet equally satisfying, experience.
If you’re seeking a quick, easy, and deeply comforting soup that brings back those warm childhood memories, I highly recommend trying Ree Drummond’s Retro Noodle Soup recipe. And for more comforting soup inspiration, don’t forget to check out Grandma’s Chicken Noodle Soup and the fun Copycat Chicken Noodle-O Soup. These recipes, just like Pioneer Woman’s, are sure to warm you from the inside out, any time of year.
