Chick Fil A Chicken Noodle Soup (Copycat Recipe)
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.
Ingredients
- 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
Instructions
- 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!
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.
Nutrition
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