Chick-fil-A Chicken Noodle Soup Copycat Recipe

This Chick-fil-A chicken noodle soup recipe brings the chain’s cozy, golden broth and tender egg noodles into your own kitchen on any weeknight. It comes together in about 45 minutes and costs a fraction of what you’d spend at the drive-through.

The soup is simple in the best way: a clear, well-seasoned broth with soft carrots and celery, big chunks of chicken, and thick egg noodles that soak up every bit of flavor. Once you make it at home, the drive-through version starts to feel like an unnecessary detour.

Why I Love This Recipe

The broth is what keeps me making this one. It’s savory and clean without being heavy, and fresh thyme makes it taste like it simmered all afternoon even though it hasn’t.

The egg noodles are thick enough to hold their shape, which means leftovers the next day are still good instead of mushy. That’s rare for a noodle soup.

This is the version I keep coming back to on cold nights when I want something that actually feels like food.

Recipe Ingredients

• 1.5 lbs boneless, skinless chicken breasts – Can swap for thighs; they add a richer flavor
• 8 cups chicken broth – Use low-sodium so you can control the saltiness yourself
• 3 medium carrots, sliced into coins – Slice them roughly the same thickness so they cook evenly
• 3 celery stalks, sliced – Adds mild savory depth; don’t skip it
• 1 small yellow onion, diced – Yellow onion melts into the broth and doesn’t overpower
• 3 garlic cloves, minced – Fresh is worth it here
• 2 cups wide egg noodles (dry) – Wide noodles hold up better than thin ones; this is the Chick-fil-A look
• 2 tbsp olive oil – For sautéing the aromatics
• 1 tsp fresh thyme leaves – Or 1/2 tsp dried; thyme is what gives the broth that herby backbone
• 1 tsp salt – Adjust at the end once the broth has reduced slightly
• 1/2 tsp black pepper – Freshly ground if you have it
• 1 tbsp fresh parsley, chopped – For garnish; adds a little brightness at the end

Variations / Substitutions

• Chicken thighs instead of breasts – The soup will taste slightly richer and the meat will be a little more forgiving if it overcooks.
• Rotisserie chicken – Stir 2 cups of shredded rotisserie chicken in during the last 5 minutes instead of poaching raw chicken; cuts the total time down noticeably.
• Gluten-free pasta – Use a rice-based egg noodle alternative; add it a couple minutes later than the recipe says since it can get soft quickly.
• No egg noodles on hand – Any short pasta like ditalini or small shells works; the soup will taste the same with a slightly different texture.
• Extra heat – Add a small pinch of red pepper flakes to the pot with the garlic for a mild background warmth.
• Dairy-free – This soup is already dairy-free as written, so no swaps needed.

If you enjoy this kind of weeknight soup, you might also like a Panera Bread Chicken Noodle Soup Copycat Recipe.

How To Make Chick-fil-A Chicken Noodle Soup

Step 1: Soften the Aromatics

Warm the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, sliced carrots, and sliced celery. Cook for about 6 minutes, stirring occasionally, until the onion is translucent and the carrots have started to soften around the edges.

Add the 3 minced garlic cloves and the 1 tsp fresh thyme leaves. Stir and cook for 1 more minute. The garlic will smell fragrant almost immediately, which is your cue to move on before it browns.

Don’t rush this step by cranking the heat. Softening the vegetables low and slow builds the base flavor of the broth, and a scorched garlic will make the whole pot taste bitter.

Step 2: Simmer the Chicken

Pour in the 8 cups chicken broth and nestle the 1.5 lbs whole chicken breasts into the pot. Add the 1 tsp salt and 1/2 tsp black pepper. Raise the heat to bring the broth to a gentle boil, then reduce to a low simmer. Cook uncovered for 18 to 20 minutes, until the chicken is cooked through and reads 165°F (74°C) on an instant-read thermometer.

The broth should be a steady, gentle simmer with small bubbles breaking the surface, not a rolling boil. A hard boil will cloud the broth and make the chicken tough.

If you don’t have a thermometer, cut the thickest chicken breast in half at the 18-minute mark. The inside should be completely white with no pink, and the juices should run clear.

Step 3: Shred the Chicken

Use tongs to transfer the cooked chicken breasts to a cutting board. Let them sit for 2 to 3 minutes, then use 2 forks to shred the meat into rough, bite-sized pieces. You want some bigger chunks here, not fine strings. Return the shredded chicken to the pot.

The chicken will shred easily once it’s had a minute to rest. If it’s fighting you, it may need another minute or two in the broth.

Step 4: Cook the Noodles

Bring the broth back up to a medium boil over medium-high heat. Stir in the 2 cups dry wide egg noodles. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender but still have a little bite. Taste the broth now and adjust the salt if needed.

The noodles will absorb some of the broth as they cook, which is normal. If the soup looks thicker than you want, add a splash of water or an extra half cup of broth to loosen it.

Step 5: Ladle and Garnish

Ladle the soup into bowls, making sure each one gets a good amount of chicken, noodles, and vegetables. Scatter the 1 tbsp fresh chopped parsley over the top of each bowl and serve right away.

Recipe Tips

• Buy the broth with the most flavor you can find. The broth is the whole soup. A watery broth will give you a watery result no matter how carefully you season everything else.
• Slice the carrots and celery to a similar thickness. Aim for roughly 1/4-inch coins. Too thin and they’ll get mushy; too thick and they’ll still be hard when the noodles are done.
• Don’t add the noodles until the very end. If you add them too early, they’ll absorb too much broth and turn soft. They only need 8 to 10 minutes.
• Store noodles separately if you’re making this ahead. Noodles left in the broth overnight will soak up the liquid and get bloated. Cook them fresh when you’re ready to eat.

Cook times vary slightly depending on how large your chicken breasts are:

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 4 days. The noodles will continue to absorb broth in the fridge, so the soup will be thicker the next day.
• Reheating – Warm on the stovetop over medium-low heat, adding a splash of broth or water to bring it back to the right consistency. The microwave works too; heat in 90-second intervals, stirring between each.

What To Serve With Chick-fil-A Chicken Noodle Soup

A thick slice of crusty bread or a warm dinner roll is the most natural pairing because you’ll want something to drag through the broth at the bottom of the bowl. A simple green salad with a sharp vinaigrette cuts through the richness of the broth nicely and keeps the meal from feeling too heavy. If you want to lean into the Chick-fil-A theme, homemade waffle fries on the side make a fun weeknight dinner that kids tend to be very enthusiastic about.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Add everything except the noodles and parsley to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then cook the egg noodles separately on the stovetop and stir them in right before serving.

Can I freeze this soup?

Freeze it without the noodles. The broth and chicken freeze well for up to 3 months, but cooked noodles turn mushy after freezing. Cook fresh noodles when you reheat.

My broth tastes flat. How do I fix it?

Add salt a little at a time and taste after each addition. A small squeeze of lemon juice (about 1 tsp) at the end also lifts the flavor without making the soup taste like lemon.

Can I double the recipe?

Yes, as long as your pot is large enough. Keep the simmer time for the chicken the same and use the internal temperature (165°F / 74°C) as your guide rather than a fixed time, since a fuller pot will take slightly longer to come up to temperature.

Chick-fil-A Chicken Noodle Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 3 medium carrots, sliced into coins
• 3 celery stalks, sliced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 cups wide egg noodles (dry)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Method

 

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 6 minutes until softened, then add 3 minced garlic cloves and 1 tsp thyme. Stir and cook 1 more minute.
2. Pour in 8 cups chicken broth and add the 1.5 lbs whole chicken breasts, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 18 to 20 minutes until the chicken reaches 165°F (74°C).
3. Remove the chicken and shred it into rough, bite-sized pieces using 2 forks. Return the shredded chicken to the pot.
4. Bring the broth back to a medium boil and stir in 2 cups dry wide egg noodles. Cook for 8 to 10 minutes until tender. Taste and adjust salt.
5. Ladle into bowls, scatter 1 tbsp fresh chopped parsley over the top, and serve immediately.

Notes

This soup is best eaten the day it’s made because the noodles keep absorbing liquid as it sits. If you’re planning ahead, make the broth and chicken up to 2 days in advance and cook the noodles fresh when you’re ready to serve. Wide egg noodles are the closest match to what Chick-fil-A uses, so it’s worth seeking them out rather than substituting a thin pasta.