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Chick-Fil-A Chicken Noodle Soup (Copycat)

Chick-Fil-A chicken noodle soup is a simple, golden-broth recipe with finely diced chicken and tender egg noodles. You’ll simmer vegetables first, then cook the chicken and corn, finishing with noodles for a clean, comforting texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken breast
  • 2 cup cooked chicken breast, finely diced (not shredded) Diced small so each bite stays evenly portioned in the broth.
Vegetables
  • 3 carrots, diced small
  • 3 celery, diced small
  • 0.5 onion, diced small
  • 0.5 cup corn kernels
Broth and aromatics
  • 6 cup chicken broth
  • 1 cup water
  • 3 garlic cloves, minced
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
Noodles and seasoning
  • 6 oz egg noodles or small pasta
  • 0.25 tsp salt and pepper to taste Season at the end so the broth stays balanced.

Equipment

  • 1 Dutch oven

Method
 

Boil the broth base
  1. Bring the chicken broth and water to a boil in a large pot over high heat. You should see steady bubbling across the surface before moving on.
Simmer vegetables
  1. Add the carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder to the boiling broth. Reduce to a simmer and cook for 10 minutes, until the vegetables are just tender.
Cook chicken and corn
  1. Add the finely diced chicken and corn kernels to the pot. Simmer for 5 minutes, until the chicken is heated through and the broth looks clear and lightly golden.
Cook noodles and finish
  1. Add the egg noodles and cook for 6–8 minutes, stirring occasionally, until tender. Watch for the noodles to soften but not turn mushy.
  2. Season with salt and pepper to taste and stir to combine. For the closest copycat texture, keep using finely diced (not shredded) chicken so each spoonful stays structured.

Notes

Pro tip: keep the chicken finely diced (not shredded) so it stays distinct in the broth, matching the bite in chain-style soup. Store leftovers in the fridge up to 3 days in a covered container; reheat gently on the stove. Freezing is not recommended because egg noodles often soften too much after thawing. For a lighter option, use low-sodium chicken broth and adjust salt at the end.