“Yup, everything is going to be okay.” These reassuring words, uttered by Ree Drummond, The Pioneer Woman herself, after her first taste of this particular recipe, were enough to pique anyone’s interest. Watching an episode of The Pioneer Woman centered around the theme of “Childhood Comfort Classics” on a cold day immediately resonated. The idea of dishes designed to evoke warmth and nostalgia was incredibly appealing, and one recipe, in particular, stood out: Retro Noodle Soup.
For many, childhood comfort food often takes the form of a warm bowl of chicken noodle soup. Whether it was after a long day playing in the snow or a day spent sick at home, chicken noodle soup was a go-to remedy. The homemade version, especially with Grandma’s chewy egg noodles, holds a special place in many hearts, reminiscent of classic, comforting recipes. Even canned chicken noodle soup, a convenient alternative when time was short, offered a sense of warmth and well-being, especially when paired with saltine crackers.
The Pioneer Woman’s Twist on Nostalgic Noodle Soup
Ree Drummond seems to share this nostalgic connection to canned chicken noodle soup. As the Food Network team explains when introducing her Retro Noodle Soup recipe, “As a girl, Ree used to love canned chicken noodle soup, but she would always leave behind the chicken.” Her homemade version, Retro Noodle Soup, cleverly captures the essence of that childhood favorite but with a unique twist: it omits the chicken altogether. Instead, it focuses on the savory broth, enhanced with chicken bouillon, and abundant noodles – in this case, linguine. This simple yet brilliant adjustment transforms it into Ree’s personal “Childhood Comfort Classic.”
Ree Drummond, the Pioneer Woman, joyfully presents her Retro Noodle Soup, highlighting its comforting and nostalgic appeal, perfect for those seeking a taste of childhood classics.
The beauty of this recipe lies in its focus on the core elements of comfort: the slurpy noodles, the deeply flavorful, steaming broth, and the soft, buttery carrots. Indeed, the chicken was never the star of the show in those childhood memories of canned soup. It was all about the soothing broth and tender noodles.
The rave reviews from home cooks further validate this approach. Ree’s Retro Noodle Soup boasts a five-star rating and glowing testimonials. One reviewer exclaimed, “Perfect!!! I loved it so much and [it’s] so easy to make! I got sick, and it was truly healing.” Another 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.” These comments underscore the recipe’s success in tapping into that nostalgic comfort while delivering a delicious and easy-to-make homemade soup.
Intrigued by the positive feedback and the recipe’s quick 25-minute preparation time, the decision to try Ree Drummond’s Retro Noodle Soup became inevitable. And with a recipe designed for just two servings, it was perfectly suited for a comforting solo meal.
Crafting Your Own Pioneer Woman Retro Noodle Soup
Recreating this “Childhood Comfort Classic” at home is surprisingly straightforward. Here’s what you’ll need and how to bring it to life:
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 cold salted butter
- 1 tablespoon chopped fresh parsley
Step-by-Step Directions
- Sauté Aromatics and Carrots: Heat olive oil in a medium pot over medium-high heat. Add the diced onion, sliced celery, canned carrots, and minced garlic. Sauté, stirring occasionally, for 2 to 3 minutes until the vegetables begin to soften. Using canned carrots is a clever shortcut, as Ree Drummond notes, “carrots are such a hard vegetable, and they really do take quite a while to soften.”
Sautéing diced onion, celery, canned carrots, and minced garlic in olive oil as the initial step in preparing Pioneer Woman’s Retro Noodle Soup, setting the aromatic base for this comforting dish.
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Build the Broth: Pour in the chicken stock and bring it to a boil. Crumble the chicken bouillon cube into the boiling stock, stirring until dissolved. This bouillon is key to achieving that nostalgic “chicken noodle soup” flavor without any actual chicken.
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Cook the Noodles: Add the linguine to the pot and cook, stirring occasionally, for 7 to 8 minutes, or until the pasta is al dente.
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Finish and Season: Remove the pot from the heat. Stir in black pepper, salt to taste, lemon juice, and cold butter. The lemon juice adds a touch of brightness, while the cold butter enriches the broth, creating a silky and comforting texture. Taste and adjust seasoning as needed.
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Serve: Garnish with fresh parsley and serve immediately.
Recipe adapted from The Pioneer Woman on Food Network.
A Taste of Childhood in Every Spoonful
Ree Drummond herself playfully questions whether this dish is “soup, or is this a pasta dish?” due to the generous amount of noodles. Upon tasting, it becomes clear that it beautifully straddles both categories. Served with saltine crackers, just like those nostalgic childhood bowls, this Retro Noodle Soup is pure comfort in a bowl.
For anyone seeking a taste of childhood nostalgia and a genuinely comforting meal, The Pioneer Woman’s Retro Noodle Soup is highly recommended. If you appreciate the simple pleasure of savory noodle soups, you might also enjoy classic recipes like Grandma’s Chicken Noodle Soup or a fun Copycat Chicken Noodle-O Soup. These dishes, much like Ree’s Retro Noodle Soup, offer a warm embrace and a delicious trip down memory lane.
