Chick Fil A Chicken Noodle Soup Recipe

There’s just something about a hearty bowl of chicken noodle soup that feels like a warm hug in a bowl, right? And when that soup is inspired by Chick-fil-A’s famously comforting recipe, it brings the coziness to a whole new level. I love this copycat version because it’s not just delicious but also incredibly simple to make—perfect for those chilly evenings or whenever you need a little TLC (tender loving care, in soup form). Let’s dive into the process of recreating this crowd-favorite at home, and I promise it’ll become a regular in your meal rotation.

Now, I have to admit, I stumbled upon this recipe out of pure craving. There was a cold afternoon where I couldn’t shake the idea of Chick-fil-A’s chicken noodle soup—it’s that perfect blend of tender chicken, soft noodles, and a flavorful broth that just hits the spot. And since Chick-fil-A doesn’t deliver to my doorstep (bummer!), I had to figure it out myself. After a few tweaks and tests, I got it just right, and now it’s my go-to whenever I’m in the mood for something warm and satisfying.

Chick Fil A Chicken Noodle Soup Recipe

A little story behind the soup

Chicken noodle soup has been around forever, with variations in almost every cuisine. In America, it’s often the go-to comfort food when someone’s feeling under the weather. What makes Chick-fil-A’s version stand out is how rich and hearty it is. They manage to balance the broth’s depth of flavor with just the right amount of chicken, vegetables, and noodles. While this isn’t a direct copy, the addition of Better Than Bouillon adds that extra umami punch, much like Chick-fil-A’s deliciously seasoned broth. It’s a recipe that takes an old favorite and elevates it, making it just a bit more special than your average bowl of soup.

Let’s talk ingredients: the essentials for perfect soup

Olive oil

This is your base for sautéing the veggies. I love olive oil because it adds a subtle richness. If you’re out of olive oil, you could use butter or even avocado oil—both work well!

Yellow onion

Onions form the backbone of any good soup. They add that sweet, savory flavor that blends perfectly with the other ingredients. If you’re short on yellow onions, you can substitute with white or even shallots for a slightly milder taste.

Carrots and celery

The classic veggie duo in almost every chicken noodle soup! The sweetness of the carrots complements the slight bitterness of the celery, making the broth well-rounded. And they bring in some fiber and vitamins, so it’s not just tasty but good for you, too.

Garlic

Garlic makes everything better, right? Three cloves minced into the pot bring a subtle depth that enhances all the other flavors. If you’re a garlic lover, feel free to toss in an extra clove!

Chicken broth

This forms the heart of your soup. Using a sodium-reduced chicken broth helps you control the salt levels. And here’s a little trick: adding a couple of teaspoons of Better Than Bouillon takes the flavor to the next level. It’s like a secret weapon in your soup-making arsenal.

Chicken breasts

Lean and tender, chicken breasts are perfect for this recipe. Once they’re simmered and shredded, they soak up all the flavors of the broth. You can use boneless, skinless thighs if you prefer a juicier, more flavorful cut.

Egg noodles

Ah, the noodles. There’s something about egg noodles that just works in chicken soup—they’re soft, a little chewy, and absorb all that delicious broth. If you don’t have egg noodles, don’t worry. You can use any pasta you have on hand, but I’d stick with shorter cuts like fusilli or farfalle.

Salt and pepper

These are essential for seasoning, and you can adjust them to taste. I’ve learned over time that soup always benefits from a little more salt than you think, so taste as you go.

Chick Fil A Chicken Noodle Soup Recipe

Must-have kitchen tools (and what you can improvise)

For this recipe, you won’t need anything too fancy, but there are a few tools that make things easier:

  • A large stockpot or Dutch oven: This is your go-to for soups. I prefer a Dutch oven because it retains heat well and cooks everything evenly. But any large pot will work as long as it can hold at least 6 cups of liquid.
  • Tongs: Great for removing the chicken breasts once they’ve cooked. If you don’t have tongs, a slotted spoon works fine.
  • Two forks: For shredding the chicken. It’s quick and easy, but if you want to save time, you can use a stand mixer with the paddle attachment for fast shredding.
  • A good chef’s knife: You’ll need this to chop up your veggies. Sharp knives make everything quicker and safer.

Step-by-step: My foolproof method

Let’s get cooking! I’m all about keeping things simple and stress-free, so here’s how I like to make this soup:

  1. Sauté the veggies. Heat up the olive oil in your pot over medium heat, then toss in the diced onions, carrots, celery, and minced garlic. Stir occasionally, letting the onions turn translucent—this takes about 5 minutes. (Pro tip: if you like your veggies on the softer side, sauté them for a few extra minutes).
  2. Add the broth and bouillon. Once the veggies are softened and fragrant, pour in the chicken broth and add the Better Than Bouillon. Stir everything to combine. The bouillon is optional, but trust me—it gives the soup that extra richness.
  3. Cook the chicken. Now, gently place your chicken breasts into the pot. Season with a good pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer for about 30 minutes.
  4. Shred the chicken. When the chicken is cooked through (it should easily fall apart with a fork), remove it from the pot and shred it into bite-sized pieces. I love this part—there’s something so satisfying about shredding tender chicken!
  5. Cook the noodles. While you’re shredding the chicken, bring the soup back to a boil and toss in your egg noodles. Cook them according to the package instructions or until they’re al dente. I like them to have a little bite to contrast with the soft chicken and veggies.
  6. Combine and serve. Once the noodles are done, return the shredded chicken to the pot. Give everything a good stir and taste for seasoning. Add more salt or pepper if needed. Ladle the hot soup into bowls, sprinkle with fresh parsley if you like, and serve with crackers or bread.
Chick Fil A Chicken Noodle Soup Recipe

Fun variations and tweaks

This recipe is super adaptable, so feel free to make it your own! Here are a few variations I’ve tried:

  • Gluten-free: Swap the egg noodles for your favorite gluten-free pasta. Rice noodles work well too, though they’ll change the texture a bit.
  • Low-carb: For a low-carb version, replace the noodles with zucchini noodles or even cauliflower rice.
  • Vegan twist: You can make a vegan version by using vegetable broth and replacing the chicken with chickpeas or tofu. Just be sure to sauté the tofu separately to get a nice crisp on it before adding it to the soup.
  • Seasonal veggies: In the fall, I’ve added cubed butternut squash, which adds a sweet and creamy element. In summer, try using fresh corn kernels or peas.

How to serve it up!

When serving this soup, I love to keep things casual. A sprinkle of freshly ground black pepper and a few sprigs of parsley on top make it look extra inviting. Pair it with some crusty bread or classic Saltine crackers like Chick-fil-A does. You can even throw in a side salad if you’re feeling fancy.

Drinks that pair perfectly

This soup pairs beautifully with light drinks. I usually go for something simple like an iced tea (very Chick-fil-A, right?), or if you’re serving it for dinner, a crisp white wine like a Sauvignon Blanc or Pinot Grigio would be lovely. For something non-alcoholic, try sparkling water with a squeeze of lemon for a refreshing contrast.

Storing and reheating tips

This soup stores beautifully! Pop any leftovers into an airtight container and keep them in the fridge for 4 to 6 days. When you’re ready to reheat, you can warm it up in the microwave or on the stovetop over medium heat. Just be sure to stir occasionally so the noodles don’t stick.

If you’re making a big batch to freeze, I’d recommend leaving the noodles out and adding them fresh when you reheat the soup. Otherwise, they might get mushy after freezing.

Adjusting for different servings

This recipe makes enough for about 6 servings, but it’s easy to scale up or down. If you’re making it for a crowd, double the ingredients and use a larger pot. Just be mindful of the salt—when you scale up, the flavors intensify, so taste as you go!

Possible hiccups (and how to avoid them)

  • Too salty? This can happen if you use regular chicken broth instead of sodium-reduced. If it happens, just add a bit more water or toss in a raw potato while simmering—it’ll soak up some of the salt.
  • Noodles too soft? If you’re not serving the soup right away, hold off on adding the noodles until just before you’re ready to eat. This way, they won’t overcook and turn mushy.

Give it a try!

I can’t wait for you to try this recipe. It’s warm, comforting, and hits all the right notes—just like the real thing, but even better because it’s homemade! Feel free to tweak it to your taste and make it your own. Let me know how it turns out in the comments, and happy cooking!

Chick Fil A Chicken Noodle Soup Recipe

FAQs:

  1. Can I use rotisserie chicken instead of cooking chicken breasts?
    Absolutely! Just shred the rotisserie chicken and add it to the pot when the noodles are cooking to heat through.
  2. What’s a good substitute for egg noodles?
    You can use any pasta you have on hand, but short pasta like rotini or bowties works best.
  3. Can I freeze this soup?
    Yes! Just leave out the noodles if you plan to freeze it, and add them fresh when you reheat.
  4. How can I add more veggies to this soup?
    Feel free to throw in spinach, kale, or even diced zucchini for an extra veggie boost!
  5. How long does this soup last in the fridge?
    Stored in an airtight container, this soup will last 4-6 days in the fridge
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Chick Fil A Chicken Noodle Soup Recipe

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Cozy up with this delicious Chick-fil-A Chicken Noodle Soup copycat recipe! It’s simple, hearty, and perfect for chilly nights.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 6 cups / 1.4 l / 48 fl oz sodium-reduced chicken broth
  • 2 tsp better than bouillon base chicken flavor (optional)
  • 1 1/2 lb / 700 g boneless, skinless chicken breast, trimmed of excess fat
  • 8 oz / 225 g egg noodles
  • 1 tsp salt, or to taste
  • 1 tsp ground black pepper, or to taste

Instructions

  • Sauté the veggies. Heat up the olive oil in your pot over medium heat, then toss in the diced onions, carrots, celery, and minced garlic. Stir occasionally, letting the onions turn translucent—this takes about 5 minutes. (Pro tip: if you like your veggies on the softer side, sauté them for a few extra minutes).
  • Add the broth and bouillon. Once the veggies are softened and fragrant, pour in the chicken broth and add the Better Than Bouillon. Stir everything to combine. The bouillon is optional, but trust me—it gives the soup that extra richness.
  • Cook the chicken. Now, gently place your chicken breasts into the pot. Season with a good pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let everything simmer for about 30 minutes.
  • Shred the chicken. When the chicken is cooked through (it should easily fall apart with a fork), remove it from the pot and shred it into bite-sized pieces. I love this part—there’s something so satisfying about shredding tender chicken!
  • Cook the noodles. While you’re shredding the chicken, bring the soup back to a boil and toss in your egg noodles. Cook them according to the package instructions or until they’re al dente. I like them to have a little bite to contrast with the soft chicken and veggies.
  • Combine and serve. Once the noodles are done, return the shredded chicken to the pot. Give everything a good stir and taste for seasoning. Add more salt or pepper if needed. Ladle the hot soup into bowls, sprinkle with fresh parsley if you like, and serve with crackers or bread.

Notes

How to serve it up!

When serving this soup, I love to keep things casual. A sprinkle of freshly ground black pepper and a few sprigs of parsley on top make it look extra inviting. Pair it with some crusty bread or classic Saltine crackers like Chick-fil-A does. You can even throw in a side salad if you’re feeling fancy.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Lunch

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