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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup copycat—clear golden broth with tender diced vegetables, egg noodles, and finely diced chicken. Simmered in a simple broth for a clean, comforting finish without shredded chicken.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 6 cup chicken broth Use low-sodium if you prefer to control salt at the end.
  • 1 cup water
  • 1 cup cooked chicken breast, finely diced (not shredded) Cooked chicken breast diced small for the chain-style texture (avoid shredding).
  • 0.5 onion, diced small
  • 3 count carrots, diced small Dice small so they cook in the first simmer.
  • 3 count celery, diced small Dice small so they stay tender, not mushy.
  • 0.5 cup corn kernels
  • 3 cloves garlic, minced
Seasoning and noodles
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 6 oz egg noodles or small pasta Cook until tender in the broth.
  • Salt and pepper to taste Add at the end to keep the broth clean and balanced.

Equipment

  • 1 Dutch oven

Method
 

Boil the broth
  1. Bring the chicken broth and water to a boil in a large pot over high heat. Look for rolling bubbles across the surface before adding vegetables.
Simmer the vegetables
  1. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, then reduce to a steady simmer. Simmer for 10 minutes, stirring occasionally, until the vegetables are just tender.
Cook the chicken and corn
  1. Add the finely diced cooked chicken and corn kernels to the pot. Simmer for 5 minutes until the chicken is heated through and the broth looks clear and golden.
Cook the noodles
  1. Add the egg noodles (or small pasta) and simmer for 6-8 minutes until tender. Watch the noodles for doneness and keep the broth at a gentle simmer.
Season and serve
  1. Season with salt and pepper to taste. Taste for balance and serve right away so the noodles stay springy.

Notes

Pro tip: keep the chicken finely diced (not shredded) so each bite stays distinct and the broth remains clean. Store leftovers in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because noodles can soften too much. For a lighter option, use low-sodium chicken broth and add salt gradually at the end.