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This Chick-Fil-A Chicken Noodle Soup copycat recipe is easy to make. This recipe is made with easy ingredients and loaded with flavor.
Chick-Fil-A Chicken Noodle Soup Recipe:
Homemade Chicken Noodle Soup is the perfect soup to make on a cold fall day or when you are not feeling your best. The taste of the shredded chicken, the egg noodles, and the broth mixed together makes an amazing bowl of soup.
We love the chickfila chicken noodle soup so we decided to make it at home. Their soup reminds of an old fashioned bowl of soup so I knew that I could recreate it.
The savory, comforting flavors are similar to Chick-Fil-A’s so I was glad that I can now make it at home. If you love this soup, you may love this Crockpot Chicken and Noodles.
What Noodles are in Chick-Fil-A Chicken Noodle Soup?
Chic-Fil-a Chicken Noodle soup is made with egg noodles. Which are cooked in a chicken broth with shredded chicken and easy seasoning.
Ingredients:
- Olive Oil
- Minced Garlic
- Onion, finely diced
- Celery Stalks, diced
- Carrots, peeled and diced
- Chicken Broth
- Water
- Whole Chicken (approximately 5-6 pounds)
- Bay Leaves
- Fresh Parsley
- Egg Noodles
- Salt
- Pepper
How to Make Chick-Fil-A Chicken Noodle Soup:
- Heat the olive oil in a large stock pot or dutch oven over medium heat. Add in the diced onions, celery and carrots. Sauté these vegetables for 3-5 minutes until soft. Add the garlic and cook for 1 minute to aromatic.
- Then add the whole chicken, chicken broth and water to the pot. Make sure that the whole chicken is covered with the liquid. Add more water if needed. Then bring the mixture to a boil.
- Once the mixture starts to boil, reduce the heat to low and simmer on low for 2 hours until the whole chicken is fully cooked through.
- Then remove the chicken from the pot and allow it to cool enough to be able to handle. Then remove all the chicken meat from the whole chicken and discard the whole chicken skin and bones. Add the chicken meat back to the stock pot.
- Then add the bay leaves and chopped parsley to the soup pot. Stir to thoroughly combine all the ingredients. Bring the mixture to a boil again.
- Once the soup boils, reduce the heat to low and stir in the uncooked 2 ½ cups egg noodles. Cook for 20 to 30 minutes until the egg noodles are cooked through.
- Then season the soup with salt and pepper. Taste test and add more if needed.
- Serve warm and enjoy!
Chick-Fil-A Noodle Soup Tips:
- Use Meat Thermometer – The chicken should be cooked to an internal temperature of 165 degrees. I use an instant-read meat thermometer to ensure that the chicken is cooked to a safe temperature before removing it from the bones.
- Whole Chicken – Prepare chicken ahead of time so it is easy to add to soup and many other recipes. You can also use chicken breast if you prefer.
- Chicken Bouillon – For added flavor, you can add in a chicken bouillon cube.
What to Serve with Chicken Noodle Soup?
- Crackers
- Grilled Cheese
- More Side Ideas to Serve with Chicken Noodle Soup
How to Store Chicken Noodle Soup:
Store Leftover Soup in an airtight container. Place soup in the refrigerator to enjoy for about 4 days.
How to Freeze:
To freeze leftover soup, cool soup to room temperature. Divide the soup in individual freezer containers and freeze. The soup will be good for up to 3 months.
See Can you Freeze Chicken Noodle soup for more information.
How to Reheat:
We like to reheat soup on the stove top. When you are reheating an individual serving you can reheat in the microwave. Start by reheating in 30 second intervals.
Print Recipe for Chick-Fil-A Chicken Noodle Soup:
Chick Fil A Chicken Noodle Soup
Ingredients
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 1/2 Onion finely diced
- 4 Celery Stalks diced
- 4 Carrots peeled and diced
- 8 cups Chicken Broth
- 4 cups Water
- 1 whole Chicken approximately 5-6 pounds
- 2 Bay Leaves
- 4 Tbsp Fresh Parsley
- 2 1/2 cup Egg Noodles
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium heat. Add in the diced onions, celery and carrots. Sauté these vegetables for 3-5 minutes until soft. Add the garlic and cook for 1 minute to aromatic.
- Then add the whole chicken, chicken broth and water to the pot. Make sure that the whole chicken is covered with the liquid. Add more water if needed. Then bring the mixture to a boil.
- Once the mixture starts to boil, reduce the heat to low and simmer on low for 2 hours until the whole chicken is fully cooked through.
- Then remove the chicken from the pot and allow it to cool enough to be able to handle. Then remove all the chicken meat from the whole chicken and discard the whole chicken skin and bones. Add the chicken meat back to the stock pot.
- Then add the bay leaves and chopped parsley to the pot. Stir to thoroughly combine all the ingredients. Bring the mixture to a boil again.
- Once the soup boils, reduce the heat to low and stir in the uncooked egg noodles. Cook for 20-30 more minutes until the egg noodles are cooked through.
- Then season the soup with salt and pepper. Taste test and add more if needed.
- Serve warm and enjoy!
DELICIOUS!!! According to my husband, son, and daughter anyway. I’m not a big soup person so I didn’t eat any, but they loved it and it did smell delicious. I would definitely make it again for them. Note, we had left over shredded turkey in the freezer from Thanksgiving and also had some cooked shredded chicken in the freezer, so that is what we used, rather than starting with a whole raw chicken. It made the cooking faster, which for us is a plus on a school night. My husband did say he’d like to try making it with a whole chicken next time, so we will try that too.