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If you love Chick-fil-A chicken noodle soup, you have to try my Chick-fil-A Chicken Noodle Soup Recipe! It is the best homemade chicken noodle, ticking all of the boxes: hearty, comforting, and easy to make. Best of all, the prep and cleanup are easy!
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Amazing easy recipe tastes just like Chick-Fil-A chicken noodle soup but even better!
Shannel on Pinterest
Chick-fil-A Chicken Noodle Soup
I'll admit, I'm a big fan of Chick-fil-A Soup. I've made a couple of Chick-fil-A recipes now, including tortilla soup and chicken nuggets, but this copycat chicken noodle soup recipe might just be my favorite.
Just like the chicken noodle soup Chick-fil-A makes, this soup is the stuff dreams are made of. It has a nostalgic flavor, and is savory, comforting, and even good for you, using only a small handful of simple fresh ingredients and seasonings!
Best of all, it's easy to make. Read on and I'll show you how to make the best Chick-fil-A chicken soup you've ever had - right at home.
I followed this recipe and it was delicious! Just what we needed when we were all down with head colds during crappy weather. Super yummy. Will definitely make again to take to other families who are under the weather.
Cassie on Pinterest
Chick-fil-A Soup Recipe Ingredients
- Olive Oil: You can use other cooking oils, too. Good alternatives are any neutral vegetable oil, like avocado oil.
- Onion: I recommend white or yellow onion. Avoid red onion - the flavor is too strong for chicken noodle soup.
- Celery: You will want to use whole celery stalks, sliced.
- Carrots: I recommend using whole carrots you've peeled and sliced yourself. Make sure to give them a wash, too!
- Garlic: Fresh minced garlic is best for this recipe, but you can also use garlic paste.
- Water: Self explanatory, but keep in mind you won't have to use as much if you use stock or broth instead of bouillon.
- Whole Chicken: I'm using a whole chicken for this recipe. You can use rotisserie chicken, or roast your own whole chicken in the oven or slow cooker. Alternatively, use 4 chicken breasts or boneless, skinless thighs. You can also use shredded chicken, so this is a great soup recipe for using up leftovers.
- Chicken Bouillon Cubes: You can also use chicken bouillon powder, or chicken broth or stock. I like to make my own bone broth to use when possible (though using a whole chicken in this recipe achieves the same effect!). If using stock, you won't need as much water.
- Bay Leaves: Essential to creating the base flavor of the soup!
- Fresh Parsley: Optional, but a little fresh parsley adds the perfect fresh flavor to chicken noodle.
- Egg Noodles: I prefer egg noodles for my noodle soup. You can absolutely use a different kind, if you prefer, including gluten-free noodles.
- Salt and Pepper: I recommend using kosher salt or sea salt flakes, plus freshly cracked black pepper, if possible.
The key to the perfect chick-fil-a chicken soup recipe is using simple, fresh ingredients. I keep the seasoning simple, with only salt, pepper, and fresh herbs. Aromatics such as garlic and onions provide excellent flavor, while vegetables like carrots and celery make it healthy and hearty while adding sweetness and texture.
My chick-fil-a soup recipe uses a whole chicken, which means the broth is out-of-this-world delicious. Slowly simmered whole chicken in soup creates a broth that's richly decadent and flavorful; it's one of my favorite Sunday dinners.
Made this soup last night for my sister with a head cold. In a pinch I had to use chicken breasts, but my Lord!!! It is amazing. She said it’s um um good…better than Campbells lol. Thank you for the great recipe. I’ll make it often and share it with even more sick ones. Much light and love!!
Shekia
Chick-fil-A Chicken Soup Recipe Instructions
- Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.
- Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan. Add the garlic, onions, celery, and carrots along with a pinch of salt and pepper and saute until soft (about 5-6 minutes).
- Add 12 cups of water and 1 whole chicken to the pot (make sure there is enough water to cover the chicken) and bring to a boil.
- Once the water reaches a boil, reduce the heat to low and simmer for 2 hours.
- After the soup has simmered for 2 hours, remove the chicken and let cool enough to touch. Remove the meat from the chicken, discarding the skin, bones, and cartilage. Return the chicken meat to the soup.
- Once you add the chicken back to the soup, add 2 chicken bouillon cubes, 2 Bay leaves, and 4 Tbsp. of parsley. Bring soup to a boil once again.
- Once boiling, reduce the heat to simmer and add 2 ½ cups of egg noodles. Simmer for an additional 30 minutes.
- Add salt and pepper to taste.
Made this tonight. It was delicious! Will definitely make this again. Next time I’ll boil the noodles separately and keep them on the side so I can freeze the leftovers.
Penny
Chick-fil-A Chicken Noodle Soup FAQ
You can make chicken noodle soup using 4 chicken breasts. It is amazing this way, too! You can also use boneless, skinless thighs or leftover pulled chicken.
I love using egg noodles or spiral noodles. They are both perfect for making this soup. However, you can use any noodles you prefer, including gluten-free noodles.
Chick-fil-A Recipes
- Chick-fil-A Nuggets
- Chick-fil-A Lemon Kale Caesar Salad
- Chick-fil-A Chicken Tortilla Soup Recipe
- Chick-fil-A Sauce
Chick-fil-A Soup
This is one of my most popular recipes, and has been for years. I can safely assure you you're going to love it! Not only is it simple and easy to make, but you can put it on the stove at lunchtime and have it ready for dinner with no fuss. Time and time again, readers tell me how much they love this soup - so give it a try, and let me know what you think with a rating and a comment!
Chick-fil-A Chicken Noodle Soup Recipe
Video
Ingredients
- 3 Tbsp. olive oil
- 3 cloves garlic
- 1 onion
- 4 celery stalks
- 4 large carrots
- 12 cups water
- 1 whole chicken - about 5-6 lbs.
- 2 chicken bouillon cubes
- 2 bay leaves
- 4 Tbsp. fresh parsley
- 2 ½ cups egg noodles
- ¼ tsp. salt - adjust to taste
- ¼ tsp. pepper - adjust to taste
Instructions
- Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.
- Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan or Dutch oven. Add the garlic, onions, celery, and carrots along with a pinch of salt and pepper. Saute until softened (about 5-6 minutes).
- Add 12 cups of water and 1 whole chicken to the soup pan (making sure the water covers the chicken). Bring the soup to a boil.
- Once the soup is boiling, reduce heat to low and simmer for 2 hours. After 2 hours and the chicken is full cooked remove the chicken from the pan and allow to cool enough to touch.
- Remove the meat from the chicken. Discard the bones, cartilage, and skin. Return the chicken meat to the soup pot.
- Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. of parsley to the pot. Bring the soup to a boil once again.
- Once the soup is boiling, reduce to low and add 2 ½ cups of egg noodles. Simmer for an additional 30 minutes.
- Add more salt and pepper to the soup if needed before serving.
Notes
- A 5-6 lb. chicken works great for this recipe. Be sure to remove the skin, bones, and cartilage before serving this soup.
Sharon says
Made this for my colleagues at work and it was a hit. Doubled the recipe and it is all gone. Will definitely make this again.
Isabel Laessig says
This is awesome to hear, Sharon! Thank you so much!