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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup copycat with a clear, golden broth, tender vegetables, and egg noodles cooked right in the pot. Finely diced (not shredded) chicken keeps the texture light while the broth stays simple and clean.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 2 cups cooked chicken breast, finely diced (not shredded) Cooked chicken should be finely diced for the signature texture.
  • 6 cups chicken broth
  • 1 cup water
  • 0.5 onion, diced small
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 3 carrots, diced small
  • 3 celery, diced small
  • 0.5 cup corn kernels
Noodles and seasoning
  • 6 oz egg noodles or small pasta Use egg noodles or a similar small pasta; cook until tender, 6–8 minutes.
  • 1 salt and pepper to taste Season at the end to avoid over-salting.

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, then keep it at a steady simmer readiness. You should see consistent bubbling across the surface.
Simmer vegetables
  1. Add carrots, celery, onion, garlic, parsley, thyme, and garlic powder, then reduce to a simmer. Simmer 10 minutes, until the vegetables are just tender.
Cook chicken and corn
  1. Stir in the diced chicken and corn, then return to a gentle simmer. Simmer 5 minutes until the chicken is heated through and the corn is hot.
Cook noodles
  1. Add the egg noodles and cook at a steady simmer, stirring occasionally. Cook 6-8 minutes, until tender.
Season and serve
  1. Season with salt and pepper to taste and stir to combine. For the clean broth and proper texture, make sure the chicken is finely diced (not shredded) so it disperses through the soup.

Notes

Pro tip: dice the cooked chicken very finely (not shredded) for that evenly distributed texture while keeping the broth looking clear. Refrigerate leftovers in a sealed container for up to 3 days; the noodles may soften as they sit. Freezing is not recommended because egg noodles can get mushy, but you can freeze the broth and chicken mixture separately and cook fresh noodles when reheating. For a dietary swap, use low-sodium chicken broth and season to taste with herbs for a lighter sodium profile.