This Chick-fil-A chicken noodle soup recipe is a hearty one-pot dish that’s ready in under 1 hour. It’s the best meal when you crave simple comfort food, want to warm up on a chilly day, or feel under the weather. Packed with tender chicken, nutritious veggies, and flavorful broth, it’s everything you love about the fast-food favorite but made fresh at home.
Much like my homemade chunky chicken noodle soup, this version is wholesome, nourishing, and full of classic flavors. The best part? It uses simple pantry staples and minimal prep to create a soup that tastes like it simmered all day. Bonus: your kitchen will smell amazing, and your family will ask for seconds.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
- 2 tablespoons olive oil (or avocado, canola oil, or butter)
- 1 large yellow onion, diced (any variety works)
- 3 large carrots, sliced evenly
- 2 celery stalks, sliced evenly
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 6 cups (1.4 L / 48 fl oz) low-sodium chicken broth or stock
- 2 teaspoons Better Than Bouillon roasted chicken base (optional but flavorful)
- 1 1/2 pounds (700 g) boneless, skinless chicken breast (raw or leftover cooked chicken)
- 8 ounces (225 g) egg noodles (or any short pasta: rotini, macaroni, mafalda corta)
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
Instructions
- Sauté the veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook uncovered for about 5 minutes, stirring occasionally, until the onion is soft and fragrant.
- Add garlic: Stir in minced garlic and cook for 1 more minute.
- Add broth and chicken: Pour in chicken broth and stir in the Better Than Bouillon. Place chicken breasts in the pot, season with salt and pepper, cover, and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes, covered.
- Shred the chicken: Once cooked, remove chicken breasts and shred with two forks. Set aside.
- Cook pasta: Bring the soup back to a boil. Add pasta and cook until al dente, about 7-9 minutes or per package instructions.
- Finish the soup: Return shredded chicken to the pot and simmer for 2 more minutes. Taste and adjust salt, pepper, or add herbs like parsley or thyme if desired.
- Serve: Ladle into bowls and enjoy hot. Perfect with Saltines, garlic bread, or your favorite biscuit.
Notes and Serving Tips
- Noodle tip: Chick-fil-A uses mafalda corta, but egg noodles or any small pasta work great.
- Chicken swap: Use leftover grilled or rotisserie chicken to save time.
- Flavor boosters: Add extra garlic or a splash of soy sauce for a richer broth.
- Chunky vs. brothy: Add more broth for a soupier texture or more noodles/chicken for a thicker version.
- Make-ahead tip: If prepping in advance, cook noodles separately and mix them in before serving to avoid sogginess. Toss with olive oil to prevent sticking.
Storage & Reheating
Fridge: Store in an airtight container for 4-6 days.
- Reheat: Warm gently on the stovetop or microwave. Add broth if needed.
- Freeze: Cool completely, freeze soup without noodles for up to 3 months. Thaw in the fridge or reheat from partially frozen, stirring often.
Nutrition Information (per serving)
- Calories: 355
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g
- Cholesterol: 128mg
- Sodium: 1594mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 3g
- Protein: 44g
Whip up this cozy Chick-fil-A-style chicken noodle soup and share your delicious bowl on Pinterest or Facebook. Tag me, I’d love to see your homemade twist!
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
