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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup copycat made with a clear golden broth, finely diced chicken, and tender egg noodles. This stovetop version simmers vegetables until just tender for a clean, comforting bowl without heavy flavors.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 6 cups chicken broth
  • 1 cup water
  • 3 carrots diced small
  • 3 celery diced small
  • 0.5 onion diced small
  • 3 cloves garlic minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Chicken and noodles
  • 2 cups cooked chicken breast finely diced (not shredded)
  • 0.5 cup corn kernels
  • 6 oz egg noodles or small pasta

Equipment

  • 1 Dutch oven

Method
 

Start the broth
  1. In a large pot, bring the chicken broth and water to a boil over high heat, with visible bubbles covering the surface.
  2. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, stirring until evenly distributed.
  3. Reduce to a steady simmer and cook for 10 minutes, until the vegetables are just tender with slight bite.
Cook the chicken, corn, and noodles
  1. Add the finely diced cooked chicken and corn, then simmer for 5 minutes until the chicken is heated through and the broth looks clear and golden.
  2. Add the egg noodles (or small pasta) and cook 6-8 minutes until tender, stirring occasionally so the noodles don’t stick.
  3. Season with salt and pepper to taste, keeping the texture key by using finely diced (not shredded) chicken.

Notes

Finely dice the cooked chicken for a closer “clean broth” texture; shredded chicken will soften and cloud the soup. Store in an airtight container in the fridge up to 3 days; reheat gently on the stovetop with a splash of water to loosen noodles. Freezing is not recommended because the noodles can turn soft when thawed. For a lighter option, use low-sodium chicken broth and salt to taste.