How to Make the Perfect Chick-fil-A Chicken Noodle Soup at Home (Better Than the Original!)

Ever found yourself craving that comforting bowl of Chick-fil-A chicken noodle soup on a Sunday when they’re closed? Or maybe you’re just looking to save some money while still enjoying your favorite comfort food? I’ve got you covered! After trying countless recipes and tweaking ingredients, I’ve finally perfected a copycat version that many say is even better than the original.

Let me walk you through how to make Chick-fil-A chicken noodle soup right in your own kitchen. This recipe has become one of my most requested dishes when friends come over, especially during those cold winter months!

Why This Copycat Recipe Works

Before diving into the recipe, let’s talk about what makes this soup so special:

• Simple, fresh ingredients that you probably already have in your kitchen
• Hearty and comforting – perfect for cold days or when you’re feeling under the weather
• Easy to customize based on your preferences
• Ready in under an hour (some versions) or can be simmered longer for deeper flavor
• Budget-friendly – one pot feeds the whole family for less than the cost of restaurant soup

The key to nailing this recipe is capturing that nostalgic flavor that makes Chick-fil-A’s version so popular. I’ve found that using the right balance of herbs and taking time to build flavor with properly sautéed vegetables makes all the difference.

Ingredients You’ll Need

Here’s everything you’ll need to make your own delicious Chick-fil-A chicken noodle soup:

For the Soup Base:

• 3 Tbsp olive oil (or unsalted butter for richer flavor)
• 1 onion, diced (white or yellow works best)
• 3-4 celery stalks, diced
• 3-4 carrots, peeled and diced
• 2-3 cloves garlic, minced
• 12 cups water OR 4 cups chicken stock plus 8 cups water
• 2 chicken bouillon cubes (if using water)
• 2 bay leaves
• Salt and pepper to taste

For the Chicken:

• 1 whole chicken (about 5-6 lbs) OR
• 1 pound boneless, skinless chicken breasts

For Finishing:

• 2½ cups egg noodles
• 4 Tbsp fresh parsley, chopped
• 1 tsp dried thyme (optional but recommended)

Two Methods to Make Chick-fil-A Chicken Noodle Soup

I’m going to share two different approaches to making this soup. The first is a quicker version that’s ready in under an hour, while the second takes longer but develops even deeper flavors. Both are amazing!

Method 1: Quick Version (Ready in 45 Minutes)

This version is perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

1. Sauté the aromatics: In a large Dutch oven or heavy-bottomed soup pot, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery with a pinch of salt and pepper. Cook until vegetables are softened, about 5-6 minutes. Add minced garlic and cook for another minute.

2. Add liquid and chicken: Pour in chicken stock and bring to a boil. Add whole chicken breasts to the pot. Reduce heat to low, cover, and simmer for about 15-20 minutes until chicken is cooked through.

3. Shred the chicken: Remove chicken breasts from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces.

4. Cook the noodles: While the chicken is cooling enough to handle, add egg noodles to the simmering broth. Cook for 8-10 minutes until the noodles are tender.

5. Finish the soup: Return the shredded chicken to the pot. Add dried thyme and adjust seasonings with salt and pepper to taste. Stir in fresh parsley just before serving.

Method 2: Traditional Version (More Authentic Flavor)

This method takes longer but creates an incredibly rich broth that tastes just like (or better than!) the soup at Chick-fil-A.

1. Prepare the vegetables: Dice onion, celery, and carrots. Mince garlic cloves.

2. Sauté the vegetables: Heat olive oil in a large heavy-bottomed soup pan. Add onions, celery, and carrots along with a pinch of salt and pepper. Sauté until softened, about 5-6 minutes. Add garlic and cook for another minute.

3. Cook the whole chicken: Add 12 cups of water and a whole chicken to the pot (make sure there’s enough water to cover the chicken). Bring to a boil, then reduce heat to low and simmer for 2 hours.

4. Shred the chicken: After simmering, remove the chicken and let cool enough to handle. Remove the meat from the chicken, discarding skin, bones, and cartilage. Return the chicken meat to the soup.

5. Add seasonings and noodles: Add chicken bouillon cubes, bay leaves, and parsley. Bring soup to a boil again, then reduce heat and add egg noodles. Simmer for an additional 30 minutes.

6. Final seasoning: Add salt and pepper to taste before serving.

Pro Tips for the Best Results

After making this recipe dozens of times, I’ve learned a few tricks that really elevate the final result:

• Don’t rush the veggie sauté: Taking time to properly cook the vegetables until they’re soft and slightly caramelized creates a more flavorful base.

• Use both white and dark meat if possible – this gives the soup more flavor complexity.

• Cook the noodles in the broth rather than separately so they absorb all that chicken-y goodness.

• Fresh herbs make a difference – especially parsley added at the end for brightness.

• Let the soup rest for about 15-20 minutes before serving – the flavors will develop even more.

• For meal prep: If you’re making this ahead of time, consider cooking and storing the noodles separately, then adding them when reheating to prevent them from getting mushy.

Customizing Your Soup

One of the best things about making this soup at home is that you can customize it to your preferences:

• For a thicker soup: Make a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water) and stir into the simmering broth before adding the shredded chicken back in.

• For extra veggies: Add diced zucchini, corn, or frozen peas during the last 15 minutes of cooking.

• For gluten-free: Simply substitute your favorite gluten-free noodles.

• For a time-saver: Use rotisserie chicken instead of cooking chicken from scratch.

What to Serve with Your Chicken Noodle Soup

To make this a complete meal, I love serving this soup with:

• Saltine crackers or oyster crackers
• A chunk of crusty bread for dipping
• A simple side salad
• Homemade biscuits (if you’re feeling ambitious!)

For the ultimate Chick-fil-A experience at home, pair this soup with my copycat Chick-fil-A sandwich or waffle fries!

Storing and Reheating Leftover Soup

This soup actually tastes even better the next day! Here’s how to properly store and reheat:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in freezer-safe containers for up to 3 months.
• Reheating: Warm on the stovetop over medium-low heat. You may need to add a splash of chicken broth or water as the noodles will continue to absorb liquid.

Why People Love This Recipe

I’ve shared this recipe with so many friends and family, and the feedback is always amazing. Here are some real comments I’ve received:

“This worked exactly as written, thanks!”

“My family loved this!”

“Made this tonight. It was delicious! Will definitely make this again.”

“Made this for my colleagues at work and it was a hit. Doubled the recipe and it is all gone.”

Final Thoughts

There’s something special about being able to recreate your favorite restaurant dishes at home. Not only do you save money, but you can adjust ingredients to suit your taste and dietary needs. This Chick-fil-A chicken noodle soup copycat recipe has become a staple in my home, especially during cold and flu season!

The beauty of this recipe is its simplicity – it uses basic ingredients but creates such a comforting, flavorful result. Whether you choose the quicker method or take your time with the traditional approach, I’m confident you’ll love this soup as much as we do.

So next time you’re craving that classic Chick-fil-A chicken noodle soup (especially on a Sunday!), give this recipe a try. Your taste buds – and your wallet – will thank you!

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Recipe card:

Chick-fil-A Chicken Noodle Soup (Copycat Recipe)

Prep Time: 15 minutes
Cook Time: 30 minutes to 2.5 hours (depending on method)
Total Time: 45 minutes to 3 hours
Servings: 6-8

Ingredients:

• 3 Tbsp olive oil or unsalted butter
• 1 onion, diced
• 3-4 celery stalks, diced
• 3-4 carrots, peeled and diced
• 2-3 cloves garlic, minced
• 12 cups water OR 4 cups chicken stock plus 8 cups water
• 1 whole chicken (5-6 lbs) OR 1 pound boneless skinless chicken breasts
• 2 chicken bouillon cubes (if using water)
• 2 bay leaves
• 2½ cups egg noodles
• 4 Tbsp fresh parsley, chopped
• 1 tsp dried thyme (optional)
• Salt and pepper to taste

Instructions:

See full recipe methods above.

Notes:

• For best results, use a whole chicken for the richest broth
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months
• When reheating, you may need to add additional broth as the noodles will absorb liquid over time

Chick-fil-A’s chicken noodle soup primarily contains shredded chicken breast, chopped carrots and celery, egg noodles, and a hearty chicken broth. Key flavor components include salt, pepper, garlic, and bay leaves, along with fresh parsley and served with saltine crackers.

For a classic homemade chicken noodle soup, gather ingredients like chicken, egg noodles, carrots, celery, onion, garlic, chicken broth, butter or olive oil, and herbs like thyme, bay leaves, and parsley. You’ll also need basic seasonings such as salt and black pepper.

No, Chick-fil-A chicken noodle soup is not dairy-free as it contains egg noodles and therefore milk is present.