Tired of fighting traffic just to get your hands on that legendary Chick-fil-A chicken noodle soup? Today, we’re bringing the magic straight to your kitchen with a spot-on copycat recipe that’ll have you doing a happy dance in your slippers. This soul-warming bowl of comfort captures all the signature flavors you crave without requiring you to utter “my pleasure” to anyone.
Why This Recipe Works
- The secret starts with poaching chicken breasts directly in the broth, which infuses every spoonful with incredible depth of flavor while keeping the meat incredibly tender and juicy—no dry, stringy chicken here!
- We use a combination of butter and olive oil to sauté the vegetables, creating a rich foundation that mimics the restaurant’s signature savory notes without overpowering the delicate broth.
- Egg noodles are added at the perfect moment to maintain that ideal al dente texture that holds up beautifully in the soup rather than turning into mushy disappointment.
- A careful balance of herbs including parsley, thyme, and a bay leaf provides that distinctive herbal backbone that makes Chick-fil-A’s version so memorable and addictive.
- The finishing touch of a splash of lemon juice brightens all the flavors and cuts through the richness, exactly like the original that keeps you coming back for another spoonful.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low-sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1.5 pounds boneless, skinless chicken breasts
- 8 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Tongs or slotted spoon
- Ladle
Instructions
Step 1: Sauté the Aromatics
Heat your Dutch oven over medium heat and add the butter and olive oil. Once the butter has melted and stopped foaming, add the diced onion, carrot rounds, and chopped celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. You’ll know they’re ready when the carrots brighten in color and the celery loses its rigid texture. Add the minced garlic and cook for another 60 seconds until fragrant—be careful not to burn the garlic as it will turn bitter. This foundation building is crucial for developing the deep flavors that make this soup so comforting and restaurant-quality.
Step 2: Build the Broth Base
Pour in all 8 cups of chicken broth, then add the bay leaves and dried thyme. Increase the heat to medium-high and bring the mixture to a gentle boil, which should take about 5-7 minutes. Once bubbles form around the edges, reduce the heat to maintain a steady simmer. Carefully place the whole chicken breasts into the broth—they should be fully submerged. Cover the pot and let the chicken poach for 15-18 minutes until cooked through. You can check doneness by inserting an instant-read thermometer into the thickest part of the breast; it should register 165°F. The gentle poaching method ensures incredibly moist chicken that will shred beautifully later.
Step 3: Cook the Noodles
Using tongs, remove the cooked chicken breasts from the broth and transfer them to a cutting board to rest. Increase the heat to medium-high and bring the broth back to a rolling boil. Add the egg noodles and cook according to package directions, typically 8-10 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite—al dente is what we’re aiming for rather than mushy. While the noodles cook, use two forks to shred the chicken into bite-sized pieces. Tip: Letting the chicken rest for a few minutes before shredding makes it easier to handle and results in more uniform pieces.
Step 4: Combine and Season
Once the noodles reach the perfect texture, reduce the heat to low. Return the shredded chicken to the pot along with the chopped fresh parsley. Stir gently to combine all elements. Add the fresh lemon juice—this brightens the entire soup and really makes the flavors pop. Now season with salt and black pepper to taste. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then taste and adjust. Remember the broth may already contain salt, so go gradually. Let the soup simmer for another 2-3 minutes to allow the flavors to meld together beautifully.
Step 5: Final Adjustments and Serving
Remove the bay leaves from the soup—they’ve done their job imparting flavor and shouldn’t be eaten. Give the soup one final taste and adjust seasoning if needed. If the soup seems too thick, you can add a splash of additional broth or water to reach your desired consistency. Ladle the hot soup into bowls and garnish with extra fresh parsley if desired. Serve immediately while piping hot. Tip: The noodles will continue to absorb liquid as the soup sits, so if you’re making it ahead, you may want to undercook the noodles slightly or have extra broth ready to thin it out when reheating.
Tips and Tricks
For the absolute best flavor, consider making your own chicken broth from scratch—it’s easier than you think! Simmer chicken bones (from a rotisserie chicken works great) with onion, carrot, celery, garlic, and herbs for 4-6 hours. Strain and you’ll have liquid gold that elevates this soup to incredible heights. If using store-bought broth, I recommend low-sodium versions so you can control the salt level yourself. For extra richness, you can substitute 2 cups of the chicken broth with chicken stock, which has more body due to the collagen from simmered bones.
When selecting chicken breasts, try to find ones that are similar in size so they cook evenly. If you have one thick breast and one thin one, consider butterflying the thicker one to create more uniform thickness. For ultimate tenderness, you can brine the chicken breasts for 30 minutes before cooking—just dissolve 1/4 cup salt in 4 cups water, submerge the chicken, then pat dry before adding to the soup. This helps the meat retain moisture during cooking.
The vegetable prep matters more than you might think! Try to dice your onion, carrots, and celery into relatively uniform sizes—this ensures even cooking and creates a more pleasant eating experience. If you’re short on time, many grocery stores now sell pre-chopped mirepoix (the classic onion-carrot-celery combo) in the produce section. For extra flavor, you can roast the vegetables in a 400°F oven for 20 minutes before adding to the soup—this caramelizes their natural sugars and adds wonderful depth.
Don’t skip the fresh lemon juice at the end—it’s not just for show! The acidity brightens all the other flavors and really makes the soup taste like the Chick-fil-A original. If you don’t have fresh lemons, you can substitute 1 tablespoon of white vinegar, though the flavor will be slightly different. For herb variations, try adding a sprig of fresh rosemary or sage along with the thyme for additional complexity. Just remember to remove any whole herb sprigs before serving.
If you’re planning to have leftovers, consider cooking the noodles separately and adding them to individual bowls when serving. This prevents them from becoming mushy and absorbing all the broth overnight. Store the soup and noodles separately in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or water as the noodles will have absorbed some liquid. This soup also freezes beautifully—just omit the noodles before freezing, then cook fresh noodles when you’re ready to serve.
Recipe Variations
- For a creamy version that’s pure comfort food heaven, stir in 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking. You could also add a tablespoon of cornstarch mixed with 2 tablespoons of cold water to help thicken the soup slightly. This creates a richer, more indulgent bowl that’s perfect for those extra chilly days when you need maximum coziness.
- Transform this into a vegetable-packed meal by adding 1 cup of frozen peas, 1 cup of chopped fresh spinach, or 1/2 cup of frozen corn during the last 5 minutes of cooking. You could also include diced potatoes—just add them with the carrots so they have time to become tender. This boosts the nutritional value and adds wonderful textural variety to each spoonful.
- For a spicy kick that wakes up your taste buds, add 1/4 teaspoon of red pepper flakes when sautéing the vegetables, or stir in a tablespoon of your favorite hot sauce at the end. You could also include a diced jalapeño (seeds removed for less heat) with the other vegetables. This variation adds a nice warmth that contrasts beautifully with the comforting chicken and noodles.
- Create a different texture profile by substituting the egg noodles with other pasta shapes like ditalini, orzo, or even cheese tortellini. For a gluten-free option, use your favorite gluten-free noodles or even zucchini noodles (add these at the very end since they cook quickly). Rice also works beautifully—just add 1 cup of uncooked white rice when you add the broth and adjust cooking time accordingly.
- For an extra protein boost, add a can of drained and rinsed white beans or chickpeas when you return the shredded chicken to the pot. You could also include diced ham or cooked bacon for a smoky flavor dimension. This makes the soup even more substantial and satisfying as a complete meal in a bowl.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work beautifully in this recipe and actually provide more flavor due to their higher fat content. Use boneless, skinless thighs and poach them for the same amount of time as breasts—they should reach an internal temperature of 165°F. Thighs tend to be more forgiving if slightly overcooked, remaining moist and tender. You may need to adjust the shredding technique as thigh meat is typically more tender and might break into smaller pieces more easily. The richer flavor profile complements the broth wonderfully.
How long will this soup keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. For best results, reheat gently on the stove over medium heat, stirring occasionally until heated through. Avoid boiling vigorously as this can make the noodles mushy. If you know you’ll have leftovers, consider storing the broth and noodles separately to maintain optimal texture.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker! Sauté the vegetables as directed in a skillet, then transfer them to your slow cooker. Add the broth, herbs, and raw chicken breasts. Cook on low for 6-7 hours or high for 3-4 hours. Remove the chicken, shred it, then return it to the cooker. Add the noodles and cook on high for another 20-30 minutes until the noodles are tender. Finish with lemon juice and parsley. The slow cooker method develops even deeper flavors but watch the noodles carefully to prevent overcooking.
Why did my noodles turn out mushy?
Mushy noodles typically result from overcooking or sitting in the hot broth for too long. Egg noodles continue to absorb liquid and soften even after cooking stops. To prevent this, make sure to cook the noodles just until al dente—they should still have a slight bite to them. If you’re not serving immediately, consider cooking the noodles separately and adding them to individual bowls when serving. Also, avoid boiling the soup vigorously once the noodles are added—a gentle simmer is sufficient. Using wider egg noodles can also help as they hold up better than thinner varieties.
Can I freeze this chicken noodle soup?
You can freeze this soup, but with one important caveat: freeze it without the noodles. Cooked noodles become mushy and unpleasant when frozen and thawed. Prepare the soup through step 4 (before adding noodles), let it cool completely, then transfer to freezer-safe containers, leaving about an inch of space for expansion. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then reheat on the stove. Cook fresh noodles separately and add them to the reheated soup. The broth and chicken freeze beautifully and actually develop more flavor over time.
Summary
This Chick-fil-A copycat chicken noodle soup delivers all the comfort and flavor of the original right in your own kitchen. With tender poached chicken, perfectly cooked noodles, and a beautifully balanced broth, it’s weeknight comfort food perfection that will have everyone asking for seconds.
