Close-up of Rustic Chicken and Noodles, as seen on The Pioneer Woman, Season 34.
Recipe courtesy of Ree Drummond

Rustic Chicken and Noodles

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr
  • Yield: 4 to 6 servings
For her rustic chicken dish, Ree likes to make her own noodles. She believes that homemade noodles have a unique texture that can’t be replicated with store-bought. They are perfect for adding to stews and soups.


Homemade Egg Noodles:


  1. Add the chicken thighs to a large pot, then cover with water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, skimming any foam from the top as needed.
  2. Remove the chicken from the pot and set aside.
  3. Return the stock to a boil and add the Noodles to cook until al dente, 3 to 4 minutes (if using frozen noodles, cook according to the package directions). Remove the noodles using a slotted spoon or smaller spider to a sheet pan. Drizzle with the oil and toss to coat. Set aside.
  4. Shred the chicken and return to the pot along with the carrots, celery, onion, garlic and sage. Season with the salt, pepper and turmeric. Return to a simmer and cook for 10 minutes.
  5. Splash in the half-and-half, then stir. Taste and the adjust seasoning as needed.
  6. To serve, add the desired amount of noodles to a bowl. Ladle over the chicken and vegetables, then garnish with the parsley.

Homemade Egg Noodles:

  1. Add the flour, eggs and salt to the bowl of a stand mixer fitted with the paddle attachment.
  2. Turn the mixer on low and allow the ingredients to mix and start to come together, 3 to 4 minutes. If needed, add 1 tablespoon water to help bring the dough into a ball. Once in a ball, allow the mixer to continue to knead for 30 seconds.
  3. Tip onto a floured surface and form a loose rectangle. Using a rolling pin, roll the dough to 1/8-inch thick.
  4. Using a pizza cutter, cut the dough into strips approximately 1/4-inch-wide by 3-inches long. (You might have some that are not perfect in shape, but that is fine.)
  5. Dust the tops of the noodles with a little flour and toss to coat. Let them sit on the counter while you boil your water.
  6. Cook the noodles until tender, 3 to 4 minutes. Remove and use in your favorite dishes, such as soups and stews.