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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup delivers a clear golden broth with tender egg noodles, finely diced chicken, and small diced vegetables. Simmered in a simple broth base, it’s a copycat-style comfort soup with clean flavor and satisfying texture.
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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: 415
Ingredients Equipment Method Notes

Ingredients
  

Soup base and vegetables
  • 6 cup chicken broth
  • 1 cup water
  • 3 carrots diced small
  • 3 celery diced small
  • 0.5 onion diced small
  • 3 clove garlic minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
Chicken and noodles
  • 2 cup cooked chicken breast finely diced (not shredded)
  • 0.5 cup corn kernels
  • 6 oz egg noodles or small pasta

Equipment

  • 1 Dutch oven

Method
 

Boil and simmer the broth base
  1. Bring the chicken broth and water to a boil in a large pot, then keep it at a steady simmer. Heat is the cue: you should see active bubbles across the surface.
  2. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, then simmer for 10 minutes until the vegetables are just tender. Watch for a gentle bubbling that keeps the broth clear rather than vigorously boiling.
Cook chicken, corn, and noodles
  1. Add the finely diced chicken and corn kernels, then simmer for 5 minutes. The cue is that the chicken warms through and the corn turns bright and fragrant.
  2. Add the egg noodles and cook for 6 to 8 minutes until tender. Stir occasionally and look for noodles that are cooked through but not mushy.
  3. Season with salt and pepper to taste. The cue is a balanced broth flavor that tastes clean and not flat.

Notes

For the best texture, dice the chicken finely (not shredded) so it disperses evenly without clouding the broth. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove—if storing longer, undercook noodles slightly and add fresh noodles when reheating (freezing is not recommended for noodles). Dietary swap: use gluten-free egg noodles or small gluten-free pasta to keep it gluten-free.