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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup is a clear, golden-broth style soup with tender vegetables and egg noodles simmered in chicken broth. This copycat recipe keeps the chicken finely diced (not shredded) for a clean, restaurant-like texture in every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 2 cup cooked chicken breast, finely diced (not shredded) Use finely diced chicken for the signature texture.
  • 3 carrots, diced small
  • 3 celery, diced small
  • 0.5 cup corn kernels
  • 6 cup chicken broth
  • 1 cup water
  • 0.5 onion, diced small
  • 3 garlic cloves, minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 6 oz egg noodles or small pasta Cook 6–8 minutes until tender.
  • salt and pepper to taste Season at the end to avoid over-salting.

Equipment

  • 1 Dutch oven

Method
 

Make the broth base
  1. Bring the chicken broth and water to a boil in a large pot over high heat, stirring once to combine. Keep it at a steady boil before adding vegetables, and watch for active bubbling across the surface.
  2. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder. Reduce to a simmer and cook for 10 minutes until the vegetables are just tender.
Cook the chicken and noodles
  1. Add the finely diced chicken and corn, then return to a simmer. Cook for 5 minutes, keeping the broth gently bubbling around the chicken pieces.
  2. Add the egg noodles (or small pasta) and cook for 6–8 minutes until tender. Stir occasionally so the noodles don’t stick, and keep the simmer consistent.
  3. Season with salt and pepper to taste. Taste after the noodles are tender, then adjust so the broth stays clean and flavorful.

Notes

Pro tip: finely diced chicken (not shredded) keeps the soup’s texture from turning grainy and helps the broth stay clear. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until steaming. Freezing is not recommended because egg noodles can soften and become mushy—swap to an alternate pasta if you plan to freeze.