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Chick Fil a Chicken Noodle Soup Copycat

Chick Fil A chicken noodle soup copycat is simmered in a Dutch oven with tender chicken, wide egg noodles, and a savory, herb-seasoned broth. Fresh parsley and diced vegetables add color and flavor to this comforting bowl.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 8 cups chicken broth low-sodium
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp thyme dried
  • 0.25 tsp turmeric ground
  • 8 oz egg noodles wide
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven or soup pot over medium heat, about 1 minute.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes.
  3. Add the chicken broth, chicken breasts, salt, pepper, thyme, and turmeric.
  4. Bring to a boil, then reduce the heat to maintain a gentle simmer.
  5. Cook until the chicken reaches 165°F in the thickest part, 15 to 20 minutes.
  6. Transfer the chicken to a plate.
  7. Add the egg noodles to the pot and simmer until tender according to the package directions, usually 6 to 8 minutes.
  8. Shred the chicken into bite-size pieces.
  9. Return the chicken to the pot and stir in the parsley.
  10. Heat until the chicken is hot, about 1 minute.

Notes

For tender chicken, check the thickest part with a thermometer and remove it as soon as it reaches 165°F. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the noodles can soften. For a gluten-free option, use gluten-free egg noodles.