Progresso Chicken Noodle contains concerning additives like modified food starch, hydrolyzed corn protein, soy protein isolate, and artificial flavors, plus excessive sodium (3550mg per can). The good news is it contains no seed oils - the fat comes from natural chicken fat. A DIY version uses organic bone-in chicken for rich broth, clean vegetables, and real herbs while eliminating all processed additives.
Based on: Chicken Noodle
· Makes approximately 8 servings (4 quarts)
· Serving: 1.5 cups (360ml) - equivalent nutritional density to commercial version
Why This Recipe is Seed Oil Free
Commercial Chicken Noodle from Progresso 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 Chicken Noodle may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole chicken
1.4kg (3 lbs) · Mary's Free Range Organic Whole Chicken
Provides both the meat and bones for creating rich, gelatinous bone broth naturally high in protein and minerals
Organic egg noodles
340g (12 oz) · Eden Foods Organic Traditional Pasta Ribbons
Main carbohydrate source that provides the classic texture and substantial feel of chicken noodle soup
Organic carrots
450g (1 lb) - about 6-8 large carrots, diced · Whole Foods 365 Organic Carrots
Adds natural sweetness, beta carotene for color, fiber, and classic chicken soup flavor
Provides warm spice heat and enhances nutrient absorption
Organic bay leaves
3 leaves · Simply Organic Bay Leaf Whole
Adds subtle earthy complexity and traditional soup aromatics during the long simmering process
Instructions
Step 1. Place the whole organic chicken in a large 6-8 quart slow cooker or heavy-bottomed stockpot with 3.5 quarts (14 cups) of filtered water. Add 1 teaspoon of sea salt and the bay leaves. If using stovetop, bring to a gentle boil then reduce to barely simmering; if using slow cooker, set to low. Cook for 2.5-3 hours until chicken is fully cooked and falling off the bone. This slow cooking extracts maximum collagen from bones and creates a rich, gelatinous broth that provides the body and mouthfeel of commercial soup without additives.
Step 2. Carefully remove the chicken from the broth using tongs and set aside to cool on a cutting board. Strain the broth through a fine mesh strainer to remove any bone fragments or impurities, then return the clear broth to the pot. You should have approximately 12-13 cups of rich golden broth. When the chicken is cool enough to handle, remove and discard skin and bones, then shred the meat into bite-sized pieces - you should get about 450g (1 lb) of shredded chicken meat.
Step 3. In a small bowl, whisk the organic tapioca starch with 60ml (1/4 cup) of cold water until completely smooth with no lumps - this is your slurry. Heat the strained broth over medium heat. While heating, prepare your vegetables: dice the organic carrots into 6mm (1/4 inch) pieces, dice the celery into similar-sized pieces, finely dice the onion, and mince the garlic. The uniform cutting ensures even cooking and proper texture in each spoonful.
Step 4. Add the diced vegetables to the simmering broth and cook for 15-20 minutes until carrots are tender but still have slight bite. Season with 1-2 teaspoons of sea salt (start with less - you can always add more), freshly ground black pepper, dried parsley, and chives. Stir in the tapioca starch slurry gradually while whisking to prevent lumps, then simmer for 3-4 minutes until the soup thickens slightly to coat the back of a spoon.
Step 5. Add the shredded chicken back to the pot and let it heat through for 2-3 minutes. In a separate pot, cook the organic egg noodles according to package directions until al dente (usually 6-8 minutes), then drain thoroughly. Important: Cook noodles separately to prevent them from becoming mushy in the soup. Add the cooked noodles to individual serving bowls rather than the main pot to maintain optimal texture.
Step 6. To serve: Place about 85g (3/4 cup) of cooked noodles in each bowl, then ladle 275ml (generous 1 cup) of the hot soup over the noodles. This method keeps noodles from absorbing too much liquid and becoming soggy. Taste and adjust seasoning with additional sea salt and pepper if needed. Store leftover soup and noodles separately in the refrigerator for up to 4 days - the soup will develop even more flavor overnight as the herbs meld.
Step 7. For reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add noodles to individual bowls and ladle hot soup over them. If the soup becomes too thick after refrigeration (due to natural gelatin), thin with a little hot water or additional broth. The soup can be frozen for up to 3 months, but cook fresh noodles when ready to serve rather than freezing them with the soup.
Storage
Store soup and noodles separately in refrigerator for up to 4 days. Soup becomes more gelatinous when cold due to natural collagen - this is normal and healthy. Reheat gently on stovetop. Can freeze soup (without noodles) for 3 months in glass containers.
Cost Comparison
Cost per serving (homemade)$0.84
Cost per serving (store-bought)$2.89
Savings71%
Initial investment in herbs and seasonings creates significant long-term value. The organic chicken provides both meat and rich bone broth, maximizing nutritional density. Bulk herb purchases serve 50+ batches, dramatically reducing per-serving costs over time.