Name: Chick Fil A Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 large yellow onion (diced); 3 large carrots (sliced); 2 celery stalks (sliced); 3 garlic cloves (minced); 6 cups (1.4 L / 48 fl oz) sodium-reduced chicken broth; 2 teaspoons Better Than Bouillon base (chicken flavor, optional); 1 ½ lb (700 g) boneless, skinless chicken breast (trimmed of excess fat); 8 oz (225 g) egg noodles; 1 teaspoon salt (or to taste); 1 teaspoon ground black pepper (or to taste)

There’s something about a warm bowl of chicken noodle soup that just feels like a hug in a bowl. Whether it’s a chilly day, you’re feeling under the weather, or you just want a comforting meal that comes together easily, this Chick Fil A-inspired chicken noodle soup has you covered. I’ve always been a sucker for the way the flavors mingle in their version—simple but deeply satisfying. I started experimenting at home and found that this recipe hits all those nostalgic notes, with a little extra love thrown in. Plus, the beauty of making it yourself? You can tweak things to your heart’s content!

A warm memory that sticks

I remember the first time I got hooked on Chick Fil A’s chicken noodle soup. It was a particularly drizzly fall afternoon, and I was running errands like a madwoman, soaked to the bone. I needed something warm and nourishing, so I pulled through the drive-thru. One sip of that savory broth and I was hooked. The tender chicken, the veggies, the perfectly cooked noodles—it was just what I needed to feel grounded again. And of course, it came with those classic Saltine crackers on the side, which just sealed the deal. Ever since, this soup has been my go-to whenever I need that little pick-me-up, and now, I’m excited to share my own version with you.

What makes this soup special?

Chicken noodle soup is a classic, but what really sets this version apart is the balance of flavors and that extra touch of richness from the Better Than Bouillon base. It gives the broth a deep, savory quality that’s hard to beat. Plus, using egg noodles instead of regular pasta keeps the soup’s texture soft and comforting—exactly how it should be. The combination of tender, shredded chicken with a fragrant medley of carrots, celery, onions, and garlic means you’re getting a well-rounded, hearty bowl that tastes like it’s been simmering all day, but it’s actually quite quick to throw together. It’s a simple, one-pot wonder with flavors that feel anything but simple.

Let’s talk ingredients: why they work (and what you can swap)

Olive oil: This is the base for sautéing the veggies, giving the soup a rich depth. If you’re out of olive oil, you could use avocado oil or even butter for a slightly creamier texture.
Yellow onion: The onions bring a sweet, savory flavor as they caramelize. Red onions work in a pinch, though they may add a slightly sharper taste.
Carrots and celery: These two bring the classic veggie combo that’s essential to any chicken noodle soup. If you want a twist, try parsnips or even zucchini—both bring a lovely sweetness.
Garlic: Fresh minced garlic adds a layer of warmth and complexity. You can substitute garlic powder, but the fresh stuff really elevates the flavor.
Chicken broth & Better Than Bouillon base: Together, these create a deeply flavorful broth. While the bouillon is optional, it adds a richer, more intense chicken flavor. If you’re vegetarian, swap the chicken broth for vegetable broth and toss in some hearty mushrooms.
Chicken breast: Boneless, skinless chicken breasts are tender and lean, making them perfect for this soup. You can easily swap in thighs if you prefer a richer flavor, or use rotisserie chicken to save time.
Egg noodles: Egg noodles soak up the broth beautifully while staying soft and tender. If you’re gluten-free, rice noodles or quinoa pasta work great as alternatives.
Salt and pepper: These simple seasonings bring the whole dish together. Adjust to taste at the end, especially after adding the bouillon, as it can be quite salty.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need anything fancy—just a few kitchen staples.

A large stockpot or Dutch oven: This is essential for sautéing the veggies and simmering everything together. If you don’t have one, any large pot will work.
A good knife: Chopping the veggies and shredding the chicken is way easier with a sharp knife. It makes a huge difference in how quick and easy the prep work goes.
Tongs or forks: You’ll need these for lifting out the chicken to shred it. If you’ve got some sturdy tongs, it’s even easier to handle the hot chicken.
A ladle: While not essential, it sure makes serving the soup a whole lot easier. Plus, it helps you get those perfect, full bowls without making a mess.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Sauté the veggies

Start by heating the olive oil in your stockpot over medium heat. Toss in your diced onions, carrots, celery, and garlic. The key here is to let them cook until the onions become translucent and everything starts to smell amazing—about 5 minutes. Don’t rush this part! Letting the veggies soften properly helps build the base flavors for the whole soup. (And if you’re like me and have accidentally burned the garlic before—just keep an eye on the heat!)

2. Add the broth and bouillon

Once the veggies are softened, pour in your chicken broth and stir in the Better Than Bouillon if you’re using it. This extra step might seem small, but trust me—it brings a deeper, more satisfying chicken flavor to the broth.

3. Add the chicken and simmer

Nestle your chicken breasts right into the broth. Season the soup with a little salt and pepper, but go light for now—you can always add more later. Cover the pot and bring it all to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about 30 minutes. The chicken will be tender and ready to shred by then.

4. Shred the chicken

Carefully remove the chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. (Pro tip: If you’re short on time, you can also use a stand mixer to shred the chicken in seconds—just toss the hot chicken in with the paddle attachment and let it go on low speed!)

5. Cook the pasta

While shredding the chicken, bring the soup back to a boil and add the egg noodles. Cook them according to the package instructions, usually around 7-9 minutes, until they’re al dente. If the soup gets too thick during this stage, just add a bit of water or more broth to thin it out.

6. Return the chicken to the pot

Once your noodles are cooked, return the shredded chicken to the pot and give everything a good stir. Taste for seasoning—this is when you can add more salt or pepper if needed. Let the soup simmer for another couple of minutes to bring everything together.

7. Serve and enjoy!

Ladle the hot soup into bowls, and if you’re feeling fancy, garnish with a bit of fresh parsley and an extra crack of black pepper. I like to serve mine with some Saltine crackers on the side, just like Chick Fil A does, or go for some crusty bread if I’m feeling indulgent.

Creative variations to make it your own

Vegetarian version: Swap the chicken broth for vegetable broth and omit the chicken. For a heartier texture, add some diced potatoes or white beans.
Gluten-free option: Use gluten-free noodles or rice noodles. They’ll absorb the broth differently, but they still hold up well and give a great texture.
Spice it up: If you like a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce when you season the soup. A little goes a long way!
Seasonal twists: In the fall, I like to toss in some butternut squash or sweet potatoes for extra sweetness. In the summer, fresh corn kernels can be a fun addition.
International flair: Give the soup a Thai twist by adding a spoonful of curry paste and coconut milk. Or go Italian with a sprinkle of Parmesan and some fresh basil.

How to serve (and make it look extra special)

Presentation matters, even for something as homey as chicken noodle soup. I like to sprinkle a little fresh parsley or thyme on top for a pop of green. Pair your soup with some crusty bread, buttered and toasted, or keep it classic with Saltine crackers. If you’re serving this for guests, try ladling the soup into wide, shallow bowls and adding a lemon wedge on the side—it brightens the flavors right up.

drink pairings to complement the flavors

For a cozy, comforting meal like this, I love serving something equally warm and soothing. A honey-lemon ginger tea is my personal go-to—it’s calming and adds a nice contrast to the savory soup. If you’re looking for something a bit more refreshing, try a sparkling water with a splash of fresh lime juice or even a cold glass of iced green tea. For the kids (or the kid at heart), you can’t go wrong with a classic, cold glass of lemonade!

Storage and reheating tips

This soup stores beautifully! Keep any leftovers in an airtight container in the fridge for up to 4-6 days. When you’re ready to reheat, you can either microwave individual portions or warm it up on the stove over medium heat, stirring frequently. If the soup thickens too much after sitting, just add a splash of water or broth to loosen it up. And remember, always bring it to a simmer when reheating to ensure it’s piping hot and safe to eat.

Scaling the recipe for more (or fewer) servings

If you’re cooking for a crowd, this recipe is super easy to scale. Just double the ingredients and use a larger pot! On the other hand, if you’re cooking for one or two, you can halve the recipe without any trouble. Just be mindful that the noodles might soak up a bit more broth when you reheat, so don’t be shy about adding extra liquid as needed.

Wrapping it up: why you need to try this

This Chick Fil A-inspired chicken noodle soup is a cozy, feel-good meal that’s perfect for so many occasions. Whether you’re looking for a comforting weeknight dinner or a dish to feed a crowd, it’s hearty, flavorful, and oh-so-satisfying. Plus, it’s super adaptable—there’s room to make it your own with whatever you’ve got in the pantry. So grab your pot, gather your ingredients, and get ready for a soup that’ll warm you from the inside out. Trust me, you’re going to want to make this again and again!

Frequently Asked Questions

1. Can I freeze this soup?
Yes! Just leave out the noodles before freezing, as they can get mushy. Freeze the soup in an airtight container, and when you reheat, cook up fresh noodles to add in.

2. What’s the best way to shred the chicken?
You can shred it with two forks, but if you’re in a hurry, use a stand mixer with the paddle attachment—it works in seconds!

3. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken is a great shortcut. Just add it in towards the end when the noodles are almost done cooking.

4. How can I reduce the sodium?
Use low-sodium chicken broth and skip the Better Than Bouillon if you’re watching your salt intake. Season with salt at the end to control the amount.

5. Can I make this in a slow cooker?
Yes! Just toss everything (except the noodles) in the slow cooker and cook on low for 6-8 hours or high for 3-4. Add the noodles in the last 30 minutes!