Chicken with Noodles Pioneer Woman One Pot Chicken with Noodles, a classic dish made ultra simple to prep and cook in one pan. This is a great dish to take to parties because you don’t have to worry about cleaning multiple pots and pans.
Chicken with noodles is my family’s favorite dinner. It’s an easy dinner and there are so many ways you can modify it to your liking. It’s inexpensive, delicious, and comforting.
Pioneer Woman Chicken and Noodles
This Pioneer Woman Chicken and Noodles dish is a combination between chicken noodle soup and chicken pot pie. It is creamy, thick, and very hearty.
This easy Pioneer Woman Chicken and Noodles recipe combine chicken, noodles, and a variety of vegetables to make a creamy, cozy, traditional Pioneer Woman Chicken and Noodles meal that the entire family will appreciate. It’s the ideal substantial dish for cold evenings, and it’s fast and simple to prepare on weeknights.
Why You’ll Love This Recipe:
Pioneer Woman Chicken and Noodles is comfort food and the ideal dish for the autumn and winter months; if you’ve never tried it, I strongly advise you to do so. It is a thick, substantial chicken and noodles dish, not to be mistaken with a thinner, brothier chicken and noodles soup. It is so delicious and soul-satisfying.
When people eat Pioneer Woman Chicken and Noodles for the first time, the pioneer woman Chicken and Noodles dish will be comfortingly familiar but deliciously unique. Briefly, Pioneer Woman Chicken and Noodles is both tasty and simple to cook.
What Is The Origin Of Noodles?
The earliest noodle evidence goes back 4,000 years to China. In 2005, a team of archaeologists uncovered at the Lajia archaeological site a clay plate with four-thousand-year-old noodles.
Ingredients That You’ll Need:
- Shredded cooked chicken – this can be any leftover chicken. I used rotisserie chicken this time and it’s quick, easy, and convenient so use what you like.
- Extra virgin olive oil
- Onion – a large yellow onion, diced.
- Garlic – I like to use about 3 cloves for this recipe but you can increase or decrease depending on your preference.
- Carrots – I typically use about 3 large carrots. If you scrub the carrots well they don’t need to be peeled.
- Low sodium chicken stock or chicken broth – you can use either in this pioneer woman chicken and noodles recipe so use what you have on hand.
- Bay leaf – I love adding bay leaves to soups and stews and this one is no exception.
- Thyme – use one fresh sprig or 1 teaspoon of dried thyme. I grow this in my garden so I used fresh.
- Kosher salt or sea salt – for seasoning and flavor.
- Fresh ground black pepper – for seasoning and flavor.
- Celery – you’ll need about 1 cup diced which is typically about 2 to 3 stalks of celery.
- Dry wide egg noodles – or the noodles of your choice. You’ll need one pound.
- Whole milk – you’ll use half for the roux and the other half will be added directly to the pot.
- Frozen peas – I prefer frozen to canned but you can use canned in a pinch. Just add at the very last because otherwise, they will become mushy.
- Garnish – with fresh parsley, thyme, other herbs, parmesan cheese, smoked paprika, fresh ground black pepper, or all of the above.
For The Roux:
- Unsalted butter – this will be used to thicken the soup with the roux.
- All-purpose flour – the second component of the roux.
- Whole milk – half will be used for the roux, while the other half will be put immediately into the saucepan.
What Type Of Noodles Should Be Used In Pioneer Woman Chicken And Noodles?
Pioneer Woman Chicken and Noodles is classically made with egg noodles, but you can transform it dish into Amish Chicken and Noodles by replacing these delicious Amish noodles in place of the egg noodles. They are more strong in taste and texture and contribute significantly to the Pioneer Woman Chicken and Noodles recipe. These noodles are just perfect for preparing chicken and dumplings.
If you cannot locate these noodles or even egg noodles, almost any other variety of pasta will work in this Pioneer Woman Chicken and Noodles dish. Fettuccine is an excellent choice that will give Pioneer Woman Chicken and Noodles more depth. If desired, handmade noodles can elevate the flavor of this Pioneer Woman Chicken and Noodles dish.
How To Make Pioneer Woman Chicken And Noodles?
- In a large saucepan or Dutch oven, sauté chopped onion in olive oil over medium heat for approximately 5 minutes, or until transparent. Continue sautéing the garlic and carrots for a further minute, stirring constantly.
- Add 1 1/2 cups chicken stock or broth, bay leaf, salt, pepper, and thyme, and simmer over medium heat. Cook until tender, about 5 to 7 minutes.
- Add celery and the remaining chicken stock or broth, and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes.
- While boiling the noodles, make the roux. In a small pan, heat butter before whisking in the flour. Cook for one minute before adding one cup of milk and simmering for two to three minutes until thickened. Remove from heat.
- Incorporate the remaining one cup of milk, frozen peas, and made roux into the saucepan containing the noodles. Stir to mix.
- Add the shredded chicken and continue simmering over medium heat until the sauce has reached the desired consistency.
- Serve with fresh herbs, Parmesan, smoky paprika, or freshly ground black pepper.
What To Serve With Pioneer Woman Chicken And Noodles?
The Pioneer Woman Chicken and Noodles is a complete dinner in and of itself. You can Serve the Pioneer Woman Chicken and Noodles with dumplings, roasted veggies, chicken wings, biscuits with gravy, french fries, and pretzel rolls
How To Store The Pioneer Woman Chicken And Noodles In The Fridge?
Pioneer Woman Chicken and Noodles casserole can keep in the fridge for up to 4-5 days when properly stored. Simply wrap your Pioneer Woman Chicken and Noodles with plastic wrap and transfer it to the fridge or divide it into portions in airtight containers. You should also let your Pioneer Woman Chicken and Noodles cool to room temperature before you store them.
How To Store The Pioneer Woman Chicken And Noodles In The Freezer?
You can freeze this Pioneer Woman Chicken and Noodles for 3 to 4 months with no problem. It freezes best if you divide it into portions after allowing it to cool to room temperature. To freeze the Pioneer Woman Chicken and Noodles, place each portion in a freezer bag and try to remove as much air as possible from the bag.
Freezing the whole Pioneer Woman Chicken and Noodles is possible, but the portion-based method makes reheating and thawing easier. To serve, thaw overnight in the fridge and reheat on the stovetop or in the microwave at 50% power.
Recipe Variations
- 1.5 to 2 cups of leftover chicken may be substituted for fresh in the Pioneer Woman Chicken and Noodles recipe. The fond that forms on the bottom of the pan while frying fresh chicken enhances the taste of the sauce.
- Ensure the base of the sauce isn’t too hot when you add to cheese, otherwise, you can end up with a grainy consistency.
- Rotini pasta works well in this recipe instead of egg noodles if preferred.
- Mushrooms make a nice addition to this Pioneer woman Chicken and Noodles: I prefer to sauté them in a separate pan and stir them in at the end.
How To Thaw Frozen Pioneer Woman Chicken And Noodle?
The most effective approach to defrost a frozen Pioneer Woman Chicken and Noodles dish is to store it in the refrigerator for 24 hours.
Alternately, portions of The Pioneer Woman Chicken and Noodles may be thawed in a warm water bath. To do this, heat water in a saucepan without allowing it to boil. Then, insert the frozen parts of Pioneer Woman Chicken and Noodles in the warm water and let them defrost for 2 to 3 hours.
How To Reheat The Pioneer Woman Chicken And Noodles?
- In the Oven: Preheat the oven to 350 F. Place the Pioneer Woman Chicken and noodles leftover (cold, thawed) in the oven and heat for 20 to 25 minutes. Make sure the internal temperature reaches 165 F before serving. You can reheat the whole Pioneer Woman Chicken and Noodles or portions, and of course, reheating the portions will take less time.
- In the Microwave: Divide the Pioneer Woman Chicken and Noodles leftover into servings and place each serving on a microwave-safe plate. Reheat the portions for 2 to 3 minutes on medium power.
- In the Air Fryer: Set the air fryer to 350 F. Cover the Pioneer Woman Chicken and Noodles with aluminum foil and place it in the air fryer basket. Heat it for 5 minutes, and then for 3 minutes uncovered.
Recipe Tips
- Have fun with the noodles! This time, I used artisan egg noodles, but if we’re feeling ambitious, we’ll whip up a fast batch of handmade noodles. They need a shorter cooking time, so keep that in mind. You may also use Amish noodles or any other kind of pasta, such as fettuccine.
- The Pioneer Woman Chicken and Noodles soup get thicker the longer it cooks. In addition to the roux, the starch from the noodles will thicken the soup. Simply add extra milk or chicken stock if the Pioneer Woman Chicken and Noodles soup becomes too thick.
- Garnish options Include freshly grated Parmesan cheese, smoked paprika, and fresh herbs. Enjoy yourself and take advantage of this chance to add a bit extra flavor and flair to the Pioneer Woman Chicken and Noodles.
- Make sure to use a big Dutch oven or deep pot to avoid splashing or boiling over.
he Pioneer Woman’: Ree Drummond’s ‘Soul-Pleasing’ Chicken and Noodles Is a Family Friendly Recipe Passed Down From Her Grandmother
Back in the days when The Pioneer Woman star Ree Drummond homeschooled her four children before becoming one of the most recognizable faces on Food Network, she turned to beloved retro recipes to nourish her brood. One favorite dish was passed down from her grandmother. Chicken and noodles are not the consistency of a soup but rather, that of a stew. This comforting dish is excellent for a chilly winter day or when you want a meal that makes you feel good.
Ree’s family recipe was featured in a season 4 episode titled ‘School Day’
In the episode titled “School Day,” Drummond explained how she worked with her children Alex, Paige, Bryce, and Todd to ensure they completed their studies.
On this particular day, she chose to make them a favorite family recipe handed down from her grandmother.
Drummond discussed the difference in her recipe from that of a basic soup.
“It’s not to be confused with chicken noodle soup. It is more like a chicken stew, so delicious,” Drummond explained. “This is a pretty dish too, lots of bright colors.”
“There are a few steps, but none of them are complicated. You have to have a little time.
She admitted that she didn’t always cook complicated meals when she homeschooled her children or fed her cowboy husband, Ladd Drummond.
“Sometimes, we have peanut butter sandwiches. Sometimes we have leftovers from the night before,” Drummond shared.
Drummond explained that for this particular dish, she found frozen noodles worked best, “the same ones my grandmother used.”
How to make Ree Drummond’s chicken and noodles
Drummond called this recipe “soul-pleasing” on her Pioneer Woman website.
The recipe has several steps but couldn’t be easier.
First, Drummond boils a whole chicken until cooked, removing the meat and keeping the delicious broth. She adds the bones back to the broth and cooks it further to continue flavoring it. While this is happening, Drummond shreds the chicken removing the skin.
Diced carrots and celery are added to the pot once the bones are entirely removed.
Spices and flavorings are added to enhance the taste of the broth.
Frozen noodles are added, followed by shredded chicken. Then, as the ingredients continue to simmer, Drummond creates a slurry of water and flour. This mixture thickens the broth and turns it from the consistency of a soup to that of a stew. She finishes it off with a splash of heavy cream.
The Pioneer Woman star shares the memories this dish invokes
Drummond shared on her website, “This is a comfort food from my childhood on the golf course and something I highly recommend if you’ve never come across it in your life.”
“It’s beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It’s so perfectly yummy and soul-pleasing,” the Food Network star continued.
“While you could certainly go the homemade turbo route and make your own egg noodles frozen noodles are a quick and easy alternative that I think is just as good. You won’t believe how delicious such a simple dish can be,” Drummond claimed.
PIONEER WOMAN’S CHICKEN NOODLE CASSEROLE
Pioneer Woman’s chicken noodle casserole tastes like chicken noodle soup but in casserole form. Comprising chicken, vegetables, mushrooms, and egg noodles, this is a hearty meal perfect for a cold day.
PIONEER WOMAN’S CHICKEN NOODLE CASSEROLE
Pioneer Woman’s chicken noodle casserole is made with chicken, cooked noodles, onions, carrots, mushrooms, and celery. The vegetables are browned before being cooked with butter and flour to make a thick sauce.
After the vegetables are cooked and the noodles are boiled, you mix them together and transfer them to a baking dish. Then, you bake them until bubbly and browned on top brown, about 45 minutes.
To prepare the chicken, you can use leftover chicken or purchase a rotisserie chicken and shred it yourself. As an alternative, you can simply cook chicken breasts in a skillet or poach them, and then shred them into medium-sized pieces.
This recipe uses extra-wide egg noodles, but you may use any noodles you wish. Also, you may diversify the recipe and add other vegetables you like such as broccoli, butternut squash, and more.
PIONEER WOMAN’S CHICKEN NOODLE CASSEROLE INGREDIENTS
- 6 tbsp unsalted butter, divided, and 2 tbsp more for greasing
- Kosher salt, to taste
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms, diced
- Freshly black ground pepper, to taste
- ⅓ cup all-purpose flour
- 1 ½ cups frozen pearl onions, thawed
- 1 medium carrot, sliced thinly
- 1 large stalk celery, sliced thinly
- 2 sprigs of fresh thyme
- ½ cup vinegar
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken
- 2 tbsp chopped parsley
- 1 cup shredded Gouda
HOW TO MAKE PIONEER WOMAN CHICKEN NOODLE CASSEROLE
- Preheat the oven to 375 F.
- Grease a 3-quart casserole dish with some butter.
- Bring a large pot of salted water to a boil.
- Boil the egg noodles until al dente, about 5 to 6 minutes.
- While the noodles are boiling, heat 2 tbsp of the unsalted butter in a large skillet set over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes.
- Season the mushrooms with ½ tsp kosher salt and black pepper to taste.
- Transfer the cooked mushrooms to a small bowl and set them aside.
- Melt the remaining 4 tbsp butter in the same skillet set over medium heat.
- Add the flour and whisk until it forms a paste.
- Season with ½ tsp salt and black pepper to taste; stir in the onions, carrots, celery, and thyme.
- Cook the vegetables until softened, about 5 minutes; add the vinegar and simmer it to reduce.
- Add the heavy cream and chicken broth; bring the mixture to a boil, reduce heat, and simmer for 10 minutes.
- Remove the thyme sprigs; add the noodles, mushrooms, chicken, and parsley to the skillet.
- Season with salt and pepper to taste.
- Place the noodle mixture into the buttered casserole and top with the Gouda cheese.
- Bake the chicken noodle casserole at 375 F until the casserole is golden and bubbly, about 40 to 45 minutes.
- Allow the casserole to rest at room temperature for 5 minutes.
- Serve with your favorite sides.
HOW TO STORE CHICKEN NOODLE CASSEROLE
- In the Fridge: Chicken noodle casserole can keep in the fridge for up to 5 days when properly stored. You can simply wrap the casserole with plastic wrap and transfer it to the fridge or divide it into portions in airtight containers. You should also let your casserole cool to room temperature before you store it.
- In the Freezer: You can freeze this chicken noodle casserole for 3 to 4 months with no problem. It freezes best if you divide it into portions after allowing the casserole to cool to room temperature. To freeze the casserole, place each portion in a freezer bag and try to remove as much air as possible from the bag. Freezing the whole casserole is possible, but the portion-based method makes reheating and thawing easier.
HOW TO THAW FROZEN CHICKEN NOODLE CASSEROLE
The best way to defrost a frozen chicken noodle casserole is to place it in the fridge so that it completely thaws after 24 hours.
The other method is to thaw portions of the casserole in a warm water bath. To do this, heat some water in a pot and make sure it doesn’t boil. Then, place the frozen chicken noodle casserole potions in the warm water and allow them to thaw for 2 to 3 hours.
HOW TO REHEAT CHICKEN NOODLE CASSEROLE
- In the Oven: Preheat the oven to 350 F. Place the leftover chicken noodle casserole (cold, thawed) in the oven and heat for 20 to 25 minutes. Make sure the internal temperature reaches 165 F before serving. You can reheat the whole casserole or portions, and of course, reheating the portions will take less time.
- In the Microwave: Divide the leftover chicken noodle casserole into servings and place each serving on a microwave-safe plate. Reheat the portions for 2 to 3 minutes on medium power.
- In the Air Fryer: Set the air fryer to 350 F. Cover the chicken noodle casserole with aluminum foil and place it in the air fryer basket. Heat it for 5 minutes, and then for 3 minutes uncovered.
WHAT TO SERVE WITH CHICKEN NOODLE CASSEROLE
Chicken noodle casserole can be served with dumplings, roasted vegetables, chicken wings, biscuits with gravy, fries, and pretzel rolls. You can also serve the chicken noodle casserole with a fresh salad such as a cucumber salad or a Julianne salad or roast some vegetables like carrots, asparagus, and/or broccoli.