organic chicken noodle soup recipe

Written ByEmma Smyth Updated on
organic chicken noodle soup recipe
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The Best organic chicken noodle soup recipe

I’ve been making this organic chicken noodle soup for years, and it’s one of those recipes that just never gets old. There’s something about the simplicity of it—the way the tender chicken, fresh vegetables, and hearty noodles come together in a light but flavorful broth—that makes it feel like a warm hug in a bowl. My kids request it at least once a week, especially when they’re feeling under the weather or just need something comforting after school. It’s the kind of meal that works for busy weeknights but also feels special enough for a cozy Sunday dinner with the family. What I love most about this version is that it’s packed with real, wholesome ingredients. I always use organic chicken, which not only tastes better but also gives me peace of mind knowing it’s free from antibiotics and hormones. The carrots, celery, and onions add natural sweetness and nutrients, while the whole wheat or egg noodles make it filling without being heavy. Plus, the homemade broth is loaded with immune-boosting properties, which is a huge bonus during cold and flu season. It’s a recipe that’s as good for you as it is delicious, and that’s a win in my book.
Organic Chicken Noodle Soup

Organic Chicken Noodle Soup

4.6 from 1512 votes

A comforting and nourishing organic chicken noodle soup made with fresh, wholesome ingredients. This classic recipe is perfect for chilly days or when you need a soothing meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth
  • 1 whole organic chicken (3-4 lbs), cut into pieces
  • 8 cups filtered water
  • 1 large organic onion, quartered
  • 2 organic carrots, roughly chopped
  • 2 organic celery stalks, roughly chopped
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • 1 tsp sea salt
For the Soup
  • 2 tbsp organic olive oil
  • 1 medium organic onion, diced
  • 2 organic carrots, diced
  • 2 organic celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz organic egg noodles
  • 2 tbsp fresh organic parsley, chopped
  • 1 tbsp fresh organic thyme leaves
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1 In a large stockpot, combine the chicken, water, quartered onion, roughly chopped carrots, celery, smashed garlic, bay leaf, peppercorns, and sea salt. Bring to a boil over high heat.
  2. 2 Reduce heat to low, cover, and simmer for 30 minutes, skimming off any foam that rises to the surface.
  3. 3 Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat, discarding the skin and bones. Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.
  4. 4 Wipe the stockpot clean and heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  5. 5 Add the minced garlic and cook for an additional 1 minute, stirring constantly.
  6. 6 Pour the strained broth back into the stockpot and bring to a simmer. Add the egg noodles and cook for 8-10 minutes, or until al dente.
  7. 7 Stir in the shredded chicken, parsley, and thyme. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat through.
  8. 8 Ladle the soup into bowls and serve hot.

🔧Equipment

  • Large stockpot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Fine-mesh strainer
  • Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 600mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

Tips: For a richer broth, roast the chicken bones at 400°F for 20 minutes before simmering. You can also add a splash of apple cider vinegar to the broth to help extract more nutrients from the bones. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Organic Chicken Noodle Soup Works

This organic chicken noodle soup is the kind of recipe that just works, no matter the occasion. It’s simple enough for a weeknight dinner but hearty and comforting enough to feed a crowd at family gatherings. I always keep the ingredients on hand because it’s nourishing, easy to customize, and never fails to bring everyone together around the table.

❓ Frequently Asked Questions About Organic Chicken Noodle Soup

1. What makes this chicken noodle soup “organic”?

This recipe is considered organic because it uses ingredients that are certified organic, such as free-range organic chicken, organic vegetables (like carrots, celery, and onions), and organic herbs and spices. Organic chicken is raised without antibiotics or synthetic hormones, and organic produce is grown without synthetic pesticides or fertilizers. Using organic ingredients ensures a cleaner, more natural flavor and aligns with health-conscious and environmentally friendly cooking. —

2. Can I use store-bought chicken broth instead of making my own?

Yes, you can use store-bought organic chicken broth to save time. Look for a high-quality, low-sodium option to control the saltiness of your soup. If you prefer homemade broth, you can simmer organic chicken bones, vegetables, and herbs for a richer flavor. Either way, the soup will still turn out delicious—just adjust seasoning to taste. —

3. How long does this organic chicken noodle soup last in the fridge?

When stored in an airtight container, this soup will keep in the refrigerator for 3–4 days. The noodles may absorb some of the broth over time, so you might need to add a little water or extra broth when reheating. For longer storage, freeze the soup (without noodles) for up to 3 months—add fresh noodles when reheating. —

4. Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, add all ingredients (except noodles) and cook on low for 6–8 hours or high for 3–4 hours. Add the noodles during the last 30 minutes of cooking. For an Instant Pot, use the sauté function to cook the vegetables, then add the rest of the ingredients (except noodles) and pressure cook for 8–10 minutes. Release the pressure, add the noodles, and let them cook in the residual heat for 5–10 minutes. —

5. What are some healthy variations I can try with this recipe?

Here are a few easy and nutritious tweaks: – Gluten-free: Use gluten-free noodles or substitute with spiralized zucchini or sweet potato noodles. – Low-carb: Skip the noodles and add extra vegetables like mushrooms, spinach, or kale. – Creamy version: Stir in a splash of coconut milk or cashew cream for a richer texture. – Extra protein: Add lentils, chickpeas, or shredded turkey for a heartier meal. – Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for warmth.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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