We’re in the thick of fall, and that means one thing: It’s officially soup season! The first chill in the air always calls for something warm and cozy, and Ree Drummond never misses the chance to pull out her biggest soup pot. One of her family’s go-to recipes is her classic chicken noodle soup—something she says she always makes when one of her kids isn’t feeling their best. (And of course she serves it the old-fashioned way, with a sleeve of saltines on the side!)
Ree calls her version “a twist on the classic” because it’s heartier and richer than most. The real secret, though, comes down to one unexpected ingredient: frozen egg noodles. “It’s a revelation!” she says. “I adore the frozen egg noodles you can find in the grocery store freezer section.”
If you’ve only ever used dried noodles in soup, Ree’s method might just change your kitchen habits for good. The noodles stay tender but never mushy, and they soak up all that delicious broth without losing their shape. They also give the soup a homemade feel that’s closer to the hand-rolled noodles your grandmother might have made from scratch. The rest of the recipe stays simple: tender chicken, sautéed onions and carrots, plenty of broth, and a good sprinkle of salt and pepper.
Ree’s go-to soup stays good for up to three days in the fridge, so make a big pot and enjoy for a few days to come! It’s the perfect thing to get you in the fall mood, and if your family’s anything like the Drummonds, it’ll be a meal that everyone can agree on. And did we mention the soup only takes 10 minutes to prep? It’s a no brainer.
