Hearty Chicken Noodle Soup

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Chicken Noodles Soup being served in a soup bowl accompanied by Organic Valley Ghee.

This chicken noodle soup is a family favorite that delivers both comfort and nourishment. Made with our ghee for rich, buttery flavor, it combines tender chicken, hearty noodles and fresh vegetables. Perfect for cozy dinners or supporting health with simple, real ingredients.

15 min Prep25 min Cook40 min Total

15 min Prep•25 min Cook•40 min Total

6 Servings

15 min Prep25 min Cook40 min Total

15 min Prep•25 min Cook•40 min Total

6 Servings

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

1 ½ pounds raw boneless/skinless chicken thighs, cubed
2 teaspoons Italian seasoning, divided
1 medium onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
8 cups water
4 teaspoons chicken bouillon
¼ teaspoon black pepper
2 cups dry egg noodles
Optional: parsley

Directions

To a large pot, add the Organic Valley® Ghee and heat over medium heat. Add the cubed chicken along with 1 teaspoon Italian seasoning and sauté, stirring occasionally, until cooked through to 165 F. Once cooked, transfer to a plate and set aside.
To the same pot, add the diced onion, carrots and celery and cook for 4-5 minutes, until the vegetables are softened. Add the minced garlic and sauté for another minute.
Add the water, chicken bouillon, remaining Italian seasoning and black pepper to the pot and stir to combine. Bring the soup to a boil over high heat. Once boiling, reduce to a simmer, add the dry egg noodles, and simmer for 10 minutes.
Remove from heat and add the chicken back to the pot. Stir to combine, then serve garnished with parsley if desired.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

To a large pot, add the Organic Valley® Ghee and heat over medium heat. Add the cubed chicken along with 1 teaspoon Italian seasoning and sauté, stirring occasionally, until cooked through to 165 F. Once cooked, transfer to a plate and set aside.
To the same pot, add the diced onion, carrots and celery and cook for 4-5 minutes, until the vegetables are softened. Add the minced garlic and sauté for another minute.
Add the water, chicken bouillon, remaining Italian seasoning and black pepper to the pot and stir to combine. Bring the soup to a boil over high heat. Once boiling, reduce to a simmer, add the dry egg noodles, and simmer for 10 minutes.
Remove from heat and add the chicken back to the pot. Stir to combine, then serve garnished with parsley if desired.

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.

Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.

Our ghee is clarified organic butter, slowly simmered to coax out water, leaving rich, nutty, caramel flavors. This process creates a shelf-stable, lactose- and casein-free product from our butter. A centuries-old tradition, ghee is loved for its high smoke point and taste.

Frequently Asked Questions

Add chopped spinach, kale, or 1 cup of peas on step 3 to add even more vegetables!

Egg noodles are the most traditional for chicken noodle soup, but you can also use bowtie, shells, macaroni noodles or even gluten-free noodles instead! However, you may have to adjust cook time to avoid under or overcooking your noodles.

If you'd like to use chicken or bone broth, simply omit the water and chicken bouillon and use 8 cups of broth.

Rotisserie chicken works great in this recipe. Simply skip step 1, sauté the veggies in the 2 tablespoons ghee, then add 2 cups rotisserie chicken on step 4.

For a plant-based soup, use mushrooms or tofu instead of chicken.

To freeze, simply transfer the soup to a freezer-safe container and freeze for up to 3 months.

Store in the fridge in an airtight container for up to 3 days.

To reheat without overcooking the noodles, you have to reheat it slowly. Place the soup in a microwave-safe bowl and heat fin 30-second intervals until hot. Overheating the soup will result in mushy noodles.

To make this recipe dairy-free, omit the ghee and use avocado oil or coconut oil instead.