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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup is a simple stovetop recipe with a clear golden broth, finely diced chicken, and tender egg noodles. You simmer vegetables until just tender, then cook the noodles right in the same pot for a clean, comforting bowl.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 cup cooked chicken breast, finely diced (not shredded) Use finely diced chicken for the signature texture.
Vegetables
  • 3 carrots, diced small
  • 3 celery, diced small
  • 0.5 cup corn kernels
  • 0.5 onion, diced small
Broth & Seasoning
  • 6 cup chicken broth
  • 1 cup water
  • 3 garlic, minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Noodles
  • 6 oz egg noodles or small pasta

Equipment

  • 1 Dutch oven

Method
 

Start the broth
  1. In a large pot, bring the chicken broth and water to a boil over high heat. You should see steady bubbles across the surface.
Simmer the vegetables
  1. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder. Return to a simmer and cook for 10 minutes, until the vegetables are just tender.
Cook the chicken and corn
  1. Stir in the finely diced chicken and the corn kernels. Simmer for 5 minutes, until the chicken is heated through.
Cook the noodles & season
  1. Add the egg noodles and cook for 6-8 minutes, until tender. Keep the soup at a gentle simmer and watch for the noodles to soften evenly.
  2. Season with salt and pepper to taste. For the signature texture, keep the chicken finely diced (not shredded) so it stays distinct in the broth.

Notes

Pro tip: keep the chicken finely diced (not shredded) so each bite stays spoonable and distinct in a clear, simple broth. Store leftovers in the refrigerator up to 3 days; the noodles will soften further, so reheat gently and add a splash of water if needed. Freezing is not recommended because egg noodles can become mushy after thawing. For a dietary swap, use low-sodium chicken broth and adjust salt to taste for a reduced-sodium version.