Campbell's Chunky Chicken Noodle contains artificial flavor enhancers (disodium inosinate, disodium guanylate), modified cornstarch, yeast extract, and soy protein concentrate. Fortunately it contains no seed oils. This DIY version eliminates all artificial additives and uses real bone broth, organic vegetables, and clean ingredients for superior nutrition and flavor.
Based on: Classic Chicken Noodle
· Makes approximately 10 servings
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial Classic Chicken Noodle from Campbell's Chunky often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Classic Chicken Noodle may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic chicken bone broth
2000ml (about 8.5 cups) · Kettle & Fire Organic Chicken Bone Broth or homemade
Provides the mineral-rich base with natural collagen and amino acids
Organic pasture-raised chicken breast
450g (1 lb), cubed · Mary's Free Range Organic Chicken or similar
Main protein source, provides the authentic chicken flavor and texture
Healthy fat for sautéing vegetables and adding richness
Real sea salt
5g (1 teaspoon), or to taste · Redmond Real Salt
Natural sodium and mineral enhancement
Organic black pepper
2g (1/2 teaspoon) · Simply Organic Ground Black Pepper
Adds warmth and enhances other flavors
Organic bay leaves
2 leaves · Simply Organic Whole Bay Leaves
Provides depth and traditional soup aromatics
Organic thyme
2g (1/2 teaspoon dried) · Simply Organic Thyme
Adds herbaceous notes that complement chicken
Instructions
Step 1. Heat the ghee in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (this is your mirepoix base). Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and vegetables start to soften. This step builds the flavor foundation that replaces the artificial flavoring in the commercial version.
Step 2. Add the cubed chicken breast to the pot and cook for 3-4 minutes per side until lightly browned on all surfaces. Season with half the salt and pepper. The browning creates natural flavor compounds through the Maillard reaction, which provides the savory depth that commercial soups achieve through yeast extract and flavor enhancers.
Step 3. Pour in the organic bone broth, add the bay leaves and thyme. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cover and cook for 15-20 minutes until the chicken is fully cooked (internal temperature 165°F) and vegetables are tender. The natural collagen in bone broth provides body and richness.
Step 4. Remove the chicken pieces temporarily and shred them into bite-sized chunks using two forks. Return the shredded chicken to the pot. This mimics the chunky texture of the commercial soup but with real whole chicken instead of processed chicken protein.
Step 5. Add the egg noodles to the simmering soup and cook according to package directions, typically 6-8 minutes, until tender but still with slight bite. Stir occasionally to prevent sticking. The noodles will absorb some broth and release starch, naturally thickening the soup without need for modified cornstarch.
Step 6. Remove bay leaves and season with remaining salt and pepper to taste. Start conservatively with salt since bone broth already contains natural sodium. Let the soup rest off heat for 5 minutes before serving to allow flavors to meld. Store leftovers in refrigerator for up to 4 days, or freeze for up to 3 months.
Storage
Store in refrigerator for up to 4 days in airtight containers. Can be frozen for up to 3 months. Noodles may soften further upon reheating. Add a splash of additional broth when reheating if needed.
Cost Comparison
Cost per serving (homemade)$1.85
Cost per serving (store-bought)$2.29
Savings19%
Higher upfront cost due to quality organic ingredients, but the bulk spices and ghee will last for many batches. Long-term savings increase significantly with ingredient reuse, plus you avoid all artificial additives and get superior nutrition from real bone broth and pastured chicken.