Cozy, Classic, Comforting Homemade Flavor
This comforting Chick Fil A Chicken Noodle Soup Recipe brings warm, soothing goodness to your kitchen in under an hour. Tender chicken, soft egg noodles, sweet carrots, and savory broth create a classic bowl packed with flavor and nostalgia. It’s the kind of dish you crave on rainy days, quiet evenings, or those moments when you need something nourishing and satisfying. The broth has a cozy depth, the vegetables stay tender, and the chicken melts into every spoonful. Quick enough for busy home cooks yet rich enough to feel special, this homemade version keeps all the charm of the original while giving you full control over ingredients and freshness.
PrintChick Fil A Chicken Noodle Soup Recipe
Cozy Chick Fil A style chicken noodle soup with tender chicken, warm broth, and hearty vegetables.
Ingredients
2 tbsp olive oil
1 large yellow onion, diced
3 large carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth
2 tsp chicken-flavored bouillon
1.5 lb chicken breast
8 oz egg noodles
1 tsp salt
1 tsp black pepper
Instructions
1. Sauté onion, carrots, celery, and garlic until fragrant.
2. Add broth and bouillon; stir well.
3. Add chicken, salt, and pepper. Cover and simmer 30 minutes.
4. Shred chicken and return to the pot.
5. Add noodles and cook until al dente.
6. Adjust seasoning and serve warm.
Notes
Store leftovers in the fridge for up to 6 days.
Add extra broth when reheating if needed.
Preparation Time
Preparation: 10 minutes
Cooking: 50 minutes
Total Time: 1 hour
Servings: 6 people
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 tsp chicken-flavored bouillon (optional)
- 1 ½ lb boneless, skinless chicken breast
- 8 oz egg noodles
- 1 tsp salt (or to taste)
- 1 tsp ground black pepper (or to taste)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Large stock pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Mixing bowl
- Wooden spoon or spatula
- Two forks for shredding
Preparation Steps (Beginner-Friendly)
1. Sauté the vegetables
Warm olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Stir for 5 minutes until the onions turn glossy and fragrant. 🥕✨
Tip: Slice the veggies evenly so they cook at the same pace.
2. Build the broth
Pour in the chicken broth and stir in the bouillon. The mixture should look golden and smell aromatic.
3. Add chicken and season
Place the chicken breasts into the pot. Sprinkle with salt and pepper. Cover and bring to a boil.
Once boiling, reduce heat and simmer 30 minutes, keeping the lid on. 🍲
4. Shred the chicken
Transfer cooked chicken to a cutting board and shred it into bite-sized pieces using two forks.
Tip: While shredding, let the soup return to a gentle boil for the noodles.
5. Cook the noodles
Add the egg noodles and cook according to package directions, usually 7–10 minutes, until al dente.
6. Return chicken and finish
Stir the shredded chicken back into the pot. Taste and adjust seasoning. The broth should be warm, savory, and slightly aromatic. 🌿
7. Serve warm
Ladle into bowls and garnish with fresh parsley or a dash of black pepper. Enjoy with crackers or warm bread. 😊
Chef’s Tips
- Refrigerate leftovers for up to 4–6 days in an airtight container.
- Add extra broth when reheating if you prefer a lighter consistency.
- Use rotisserie chicken when you want to skip the simmering time.
- A squeeze of lemon just before serving brightens the flavor beautifully.
Nutrition Information
Serving: 1
Calories: 355 kcal
Protein: 44 g
Carbs: 16 g
Fat: 12 g
Fiber: 2 g
Sugar: 3 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.