Chick Fil A Chicken Noodle Soup (Copycat Recipe)

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Homemade Chick Fil A Chicken Noodle Soup is even better than the original, made with simple, fresh ingredients and ready in under an hour. The secret? Tender, shredded chicken makes it even easier to get a little bit of everything in each spoonful, and a little dried thyme provides massive amounts of flavor. Instead of buying chicken noodle soup from Chick Fil A, make it yourself at home!

Titled Image: Chick Fil A Chicken Noodle Soup


Chick Fil A Chicken Noodle Soup

Whether it’s a blustery day or you’re feeling under the weather, nothing warms you right up like a bowl of homemade soup.

This copycat Chick Fil A chicken noodle soup is the ultimate comfort food, right up there with homemade versions of the restaurant’s mac and cheese or tortilla chicken soup.

I love that I know exactly what goes into each recipe, and the freedom I have to make tweaks as needed. 

Plus, a batch to feed the whole family is so much cheaper than hitting the drive-thru — can you say leftovers?!

ingredients for chick fil a chicken noodle soup

Ingredient Notes and Substitutions

  • Chicken – Use boneless, skinless breast meat for easy shredding. If you prefer dark meat, substitute an equal weight of boneless thighs instead.
  • Vegetables – Feel free to customize this Chick Fil A chicken noodle soup recipe with other veggies — frozen peas or corn kernels would be tasty!
  • Egg Noodles – A classic choice for any chicken noodle soup! These come out more tender than regular pasta, making them easy to slurp down without too much chewing.

    However, you can swap in any spiral noodle if you’d like. Just make note of the cooking time and adjust as needed.
  • Chicken Stock – Substitute broth if needed, or even vegetable stock for a more earthy flavor. Storebought or homemade — either will work!
  • Dried Thyme – A tiny herb that makes a huge impact when it comes to flavor. A bit woodsy, a bit floral, with notes of citrus and mint, a little goes a long way.
carrots, celery and onion in a large pot

How to Make Chicken Noodle Soup Like Chick Fil A

  • Spend time sautéeing the veggies first.

The carrots, onion, and celery form the base of flavor for this Chick Fil A chicken noodle soup recipe.

Not only does cooking soften them, but it also enhances their natural flavor and aroma.

I like to use butter instead of oil for this step — again, for more flavor, but also to help the veggies brown a little bit.

  • Cook chicken breasts whole.

For an authentic chicken noodle soup like Chick Fil A, the chicken needs to be shredded!

Place the breast meat into the pot whole, then shred once it’s cooked through.

This helps to keep the meat tender and extra juicy. Plus, you’re more likely to overcook the poultry if it’s been cutting into smaller pieces first.

  • Simmer the noodles before adding the chicken back in.

If you add the meat back in right away, it will end up drying out. You may wonder why not cook the chicken and noodles at the same time… 

Well, first they cook for different lengths of time, so you’d need to time it just right. But also, the broth won’t have enough time to simmer.

More time on the stove equals more flavor!! Once those noodles go in, you only have so much time before they start to go mushy.

  • Don’t forget to add dried thyme!

Stir this in with the shredded meat just before serving. Because this herb is quite strong, adding it too early would overwhelm the other flavors.

Instead, you’ll get just enough of that subtle, earthy flavor to brighten the whole bowl.

chicken stock and chicken breasts added to pot

Prep Ahead

  • Dice vegetables
  • Mince garlic

Kitchen Tools You Will Need

shredding chicken breasts on a wood cutting board

Serving Suggestions

Garnish each bowl with some fresh parsley and serve with saltine crackers or a hunk of crusty bread.

You can also pair this chicken noodle soup Chick Fil A style with your favorite sandwich!

Grilled cheese is always a winner, or recreate your favorite fast food combo with my copycat crispy chicken sandwich.

pot of chick fil a chicken noodle soup

Storing and Reheating Copycat Chick Fil A Chicken Noodle Soup

Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

If freezing, be sure to leave some space at the top of your container so the liquid can expand. Then, thaw overnight in the refrigerator before reheating.

Reheat Chick Fil A chicken noodle soup on the stovetop, simmering over low heat until warmed through.

You may need to add some extra broth or water as the noodles will continue to absorb the liquid the longer it sits.

Chick Fil A Chicken Noodle Soup Recipe FAQ

Can I use a rotisserie chicken instead?

Yes, with a few adjustments. The soup still needs to simmer for the same amount of time if you want the same level of flavor, just without the breast meat. 

Instead, shred the rotisserie bird while the noodles are cooking and stir in the meat at the end as directed.

How do you thicken Chick Fil A chicken noodle soup?

Before adding the shredded chicken back to the pot, stir in a cornstarch slurry — a mixture made from 1 tablespoon cornstarch and 1 tablespoon cold water. Let the soup simmer for a few minutes, and it should thicken right up!

If you’ve made this recipe before and you know you prefer it thicker, there’s another option. Sprinkle a tablespoon or two of flour over the sautéed vegetables and garlic before pouring in the chicken stock. Just be sure to add the liquid slowly to prevent any lumps.

Too thick? Simply add a little more stock until your Chick Fil A chicken noodle soup is just to your liking.

Can I make a larger batch?

You bet! As long as your soup pot is large enough, you can easily double or triple the amounts to feed a larger group — or for leftovers!

bowl of chick fil a chicken noodle soup

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spoonful of chicken noodle soup

closeup of chick fil a chicken noodle soup

Chick Fil A Chicken Noodle Soup (Copycat Recipe)

Donna Elick
Chick Fil A Chicken Noodle Soup is comforting and filling — and easy to make from scratch! Serve up a nutritious meal in just 45 minutes.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Method Stovetop
Servings 6



  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • fresh parsley for garnish


  • In a large soup pot or Dutch oven, melt the butter over medium heat.
  • Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
  • Add the minced garlic and cook for an additional minute.
  • Pour in the chicken broth and bring it to a boil.
  • Carefully add the chicken breasts to the boiling broth. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the chicken is cooked through and tender.
  • Remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks.
  • After shredding the chicken, add the egg noodles to the simmering broth. Stir well to combine.
  • Continue cooking the soup for another 8-10 minutes or until the noodles are cooked and tender.
  • Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
  • Add the shredded chicken back into the soup and add the dried thyme, stir to combine.
  • Ladle the Chick-fil-A Copycat Chicken Noodle Soup into bowls and garnish with fresh parsley. Enjoy!

Donna’s Notes

Feel free to customize the soup by adding other vegetables such as peas or corn if desired.
Serve with crusty bread, or saltine crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating the soup, you may need to add a splash of chicken broth or water to thin it out as the noodles may absorb some of the liquid.
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the simmering broth before adding the shredded chicken back in.
This soup can also be frozen for longer storage. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be kept in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.


Serving: 1 | Calories: 321cal | Carbohydrates: 33g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 109mg | Sugar: 3g | Fiber: 2g | Calcium: 41mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Chick Fil A Chicken Noodle Soup - PIN

Originally published March 2024

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  1. 5 stars
    this recipe from donna and chad’s slow roasted italian website is a game-changer! so easy to make and incredibly delicious. i feel like a chef every time i whip up a batch of this chick-fil-a chicken noodle soup.

  2. 5 stars
    donna’s recipes never disappoint, and this one is no exception! i added some extra garlic for a bolder flavor, and it turned out amazing. thanks for another winner, donna!

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