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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup made with a clear, golden broth and finely diced chicken for a clean, fast-food-style bite. Simmer vegetables until just tender, then cook egg noodles until soft without turning the broth cloudy.
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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
  

Soup base
  • 6 cups chicken broth For a clear broth, keep the simmer gentle once boiling starts.
  • 1 cup water Balances broth richness and keeps the flavor light.
  • 0.5 count onion Dice small so it blends into the broth.
  • 3 count carrots Dice small for quick tender texture.
  • 3 count celery Dice small for even cooking.
  • 3 count garlic Minced for even distribution.
  • 1 tsp dried parsley Adds herb aroma without overpowering.
  • 0.5 tsp dried thyme Warm, classic soup flavor.
  • 0.25 tsp garlic powder Boosts savory garlic notes in the broth.
  • 0.5 cup corn kernels Add after chicken so kernels stay bright.
Chicken and noodles
  • 2 cups cooked chicken breast, finely diced (not shredded) Finely diced chicken is the key to the copycat texture.
  • 6 oz egg noodles or small pasta Cook until tender, then serve promptly for best texture.
  • Salt and pepper to taste Season at the end to control saltiness. Add to taste.

Equipment

  • 1 Dutch oven

Method
 

Bring broth to a boil
  1. Bring the chicken broth and water to a boil in a large pot over high heat, then reduce to a simmer (about 200–210°F / 93–99°C) once bubbling is steady.
  2. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, then simmer for 10 minutes, until vegetables are just tender with a bright color.
Simmer chicken, corn, then noodles
  1. Add the finely diced chicken and corn kernels to the pot and simmer for 5 minutes, stirring once or twice, until the chicken is heated through.
  2. Add the egg noodles (or small pasta) and cook for 6–8 minutes, until tender, keeping the heat at a gentle simmer so the broth stays clear.
Season and serve
  1. Season with salt and pepper to taste, stirring well and tasting at the end for the clean, balanced flavor.

Notes

Pro tip: dice the chicken very finely (not shredded) so it stays distinct in each spoonful; a gentle simmer helps keep the broth looking clear. Store in the refrigerator up to 3 days; cool quickly and reheat on the stovetop with a splash of water if needed. Freezing is not recommended because noodles can soften too much. For a lower-carb option, swap egg noodles with zucchini noodles and add them at the end for 2–3 minutes (do not simmer long).