Ree Drummond, The Pioneer Woman herself, knows a thing or two about comfort food. And when she declares a dish to be “okay” with a massive smile, you know it’s got to be more than just okay – it’s got to be delicious. That’s exactly what happened when she tasted her own Retro Noodle Soup, a dish inspired by childhood memories and designed to bring pure, unadulterated comfort.
On a chilly day, seeking solace in classic comfort food, I stumbled upon an episode of The Pioneer Woman highlighting childhood favorites. Chicken noodle soup instantly sprang to mind. Like many, my childhood was punctuated by bowls of warm chicken noodle soup, lovingly prepared by Mom. Whether it was to combat the winter blues after building snow forts or as a soothing remedy for sick days, homemade chicken noodle soup was the ultimate cure-all. If I was truly lucky, it would feature Mom’s homemade egg noodles, reminiscent of the chewy goodness found in many beloved family recipes. Even on busy days, a can of classic chicken noodle soup provided a comforting, warm embrace in a bowl, especially when paired with salty crackers.
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The Pioneer Woman’s Twist: Chicken Noodle Soup Without the Chicken
It turns out Ree Drummond shares a similar childhood fondness for canned chicken noodle soup. However, she revealed a playful secret: “As a girl, Ree used to love canned chicken noodle soup, but she would always leave behind the chicken.” This charming detail led to her creation of Retro Noodle Soup, a homemade version that captures the essence of chicken noodle soup without actually including any chicken meat. Instead, the “chicken” flavor is cleverly derived from chicken bouillon cubes, while linguine noodles take center stage.
Intrigued? I was. Thinking back to my own childhood canned soup memories, it wasn’t really about the chicken pieces. The true appeal lay in the comforting, slurpable noodles, the savory and steaming broth, and those tender, buttery-soft carrot slices – always my favorite part!
The online community seems to wholeheartedly agree with Ree’s chicken-less approach. Her Retro Noodle Soup recipe boasts a solid five-star rating and rave reviews. Home cooks praise its ease and comforting flavor, with comments like, “Perfect!!! I loved it so much and [it’s] so easy to make! I got sick, and it was truly healing.” Another reviewer shared, “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 recipe’s quick 25-minute cook time further fueled my curiosity. A peek into my pantry confirmed the presence of saltine crackers, sealing the deal. And discovering that Ree’s recipe is designed for just two servings? Perfect for a solo meal! Saltines or not, I was ready to dive into The Pioneer Woman’s unique take on chicken noodle soup.
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How to Make The Pioneer Woman’s Retro Noodle Soup Recipe
This recipe is surprisingly simple and fast, perfect for a weeknight meal or a comforting lunch. Here’s how to recreate Ree Drummond’s Retro Noodle Soup in your own kitchen:
Ingredients:
- 2 tablespoons olive oil
- ½ small white onion, diced
- 2 small stalks celery, thinly sliced
- One 8 ¼-ounce can sliced carrots (Drummond notes canned carrots “really speeds up the soup” as fresh carrots take longer to soften)
- 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 to taste
- Kosher salt to taste
- 1 tablespoon lemon juice, fresh
- 2 tablespoons salted butter, cold
- 1 tablespoon chopped fresh parsley, for garnish
Directions:
- Sauté the Vegetables: Heat olive oil in a medium pot over medium-high heat. Add the diced onion, sliced celery, canned carrots, and minced garlic. Stir and cook until the vegetables begin to soften, about 2 to 3 minutes.
- Build the Broth: Pour in the low-sodium chicken stock and bring the mixture to a boil. Crumble the chicken bouillon cube into the boiling stock, breaking it up as it dissolves.
- Cook the Noodles: Add the linguine pasta to the pot and cook, stirring occasionally, until the noodles are al dente, approximately 7 to 8 minutes.
- Finish and Season: Remove the pot from the heat. Stir in the black pepper, salt (to taste), fresh lemon juice, and cold butter. Stir until the butter is melted and incorporated into the soup. Taste and adjust seasoning as needed.
- Serve: Garnish with fresh parsley and serve immediately. Enjoy with saltine crackers for a truly retro experience!
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My Verdict: Pioneer Woman Retro Noodle Soup Review
Ree Drummond herself playfully questions, “is this soup, or is this a pasta dish?” when describing the finished Retro Noodle Soup, noting the generous amount of noodles. After trying it myself, I can confidently say it beautifully straddles both categories, delivering a comforting and satisfying bowl that truly delighted my inner child.
This recipe is a winner. It’s quick, easy, and delivers a comforting, nostalgic flavor that’s reminiscent of classic chicken noodle soup, even without the chicken. The bouillon cube provides a savory depth, while the lemon juice and butter add brightness and richness. The canned carrots are a genius shortcut, and the linguine noodles offer a pleasant texture.
To combat those lingering chilly days and bridge the gap to spring, I wholeheartedly recommend trying Ree Drummond’s Retro Noodle Soup. If you, like me, have a soft spot for comforting noodle soups, you might also enjoy classic Grandma’s Chicken Noodle Soup or the fun and nostalgic Copycat Chicken Noodle-O Soup. But for a uniquely comforting and speedy take on chicken noodle soup, The Pioneer Woman’s Retro Noodle Soup is a must-try.
