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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup is a clear, golden-broth style soup with tender egg noodles and finely diced chicken. Cook vegetables until just tender, then simmer chicken, corn, and noodles 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 2 cups cooked chicken breast, finely diced (not shredded) Finely diced for the signature texture; do not shred.
  • 3 carrots, diced small
  • 3 celery, diced small
  • 0.5 cup corn kernels
  • 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
  • 6 oz egg noodles or small pasta
  • salt and pepper to taste Season at the end to taste.

Equipment

  • 1 Dutch oven

Method
 

Boil the broth
  1. Bring chicken broth and water to a boil in a large pot. Let it bubble actively for a full moment so the vegetables cook evenly.
Simmer vegetables
  1. Add carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, then reduce to a simmer. Simmer for 10 minutes until the vegetables are just tender, with a steady gentle bubble.
Add chicken and corn
  1. Stir in the finely diced chicken and corn kernels, then simmer for 5 minutes. Watch for the broth to stay clear and gently thicken while the chicken heats through.
Cook noodles
  1. Add egg noodles (or small pasta) and simmer for 6–8 minutes until tender. Stir occasionally so the noodles don’t stick, and cook just until soft but not mushy.
Season and serve
  1. Season with salt and pepper to taste. Taste for a clean broth flavor and adjust at the end so the noodles stay perfectly textured.

Notes

Pro tip: keep the chicken finely diced (not shredded) so the soup stays clear and the bites feel closer to the chain-style texture. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently, adding a splash of water or broth if it thickens. Freezing is not recommended because egg noodles can soften too much, but you can freeze the broth-with-veg and cook fresh noodles later. Dietary swap: use gluten-free egg noodles if you need a gluten-free version (still cook to package tenderness).