Chick-Fil-A Chicken Noodle Soup Recipe

You probably already know all about Chick-fil-a, as it is one of the largest fast food restaurant chains in the US, known for offering a amazing selection of chicken sandwichesas well as an assortment of side dishes, drinks and salads.

One of the most popular sides by far is the Chicken Noodle Soup, which is a combination of Chick-fil-a’s signature shredded chicken and egg noodles, accompanied by an abundant broth containing chopped carrots and celery.

It’s absolutely perfect for warming you up on a cold winter’s day and giving you the energy you need to tackle whatever task lies ahead. Plus, it’s super easy to do! So today we are going to show you exactly how you can make it at home.

How to Make Chick Fil A Chicken Noodle Soup

All the ingredients are pretty standard and the cooking process is even easier, making it an ideal comfort food that you can make on the days you really need it.

You are also free to experiment with some additional seasonings for the broth to change up the flavor palette, its simplistic nature means that almost all of your standard seasonings are going to taste delicious here.

Ingredients:

(8 servings)

  • 3 tablespoons olive oil
  • 3 minced garlic cloves
  • 1 finely chopped onion
  • 4 celery stalks, diced
  • 4 large carrots, diced
  • 12 cups of water
  • 1 whole chicken, ideally 5 to 6 pounds in weight
  • 2 chicken stock cubes
  • 2 bay leaves
  • 4 tablespoons fresh parsley
  • 2 1/2 cups egg noodles
  • 1/4 teaspoon salt (can be adjusted to taste)
  • 1/4 teaspoon pepper

Instructions:

Luckily, most of the cooking process is hands-free as we just let the soup simmer, leaving you free to go about your day while your delicious meal is prepared.

It’s also very easy to scale up the recipe and save some for later, and it’s both easy to store and reheat, allowing you to make a serving at a time.

All you’ll need in the way of equipment is a large soup pot or Dutch oven that’s big enough to accommodate all of those ingredients.

Step 1:

Start by taking a large pot or Dutch oven and start heating 3 tablespoons of olive oil over high heat.

Step 2:

Next, we are going to sauté the vegetables, adding the chopped celery, diced carrots and minced garlic, and adding a pinch of salt and pepper.

Sauté them for about 6 minutes until they are very soft.

Step 3:

Next, we add 12 cups of water and the raw (whole) chicken and bring it all to a boil.

Step 4:

When everything is boiling, reduce the heat to low and let everything cook together for about 2 hours. Check the chicken at 2 hours and if it is fully cooked, remove it from the pot and let it cool.

If it’s not quite done yet, keep cooking it until it’s done.

Step 5:

Now you have to remove the meat and shred the chicken. Remove the bones, cartilage or skin and separate the chicken into pieces of the size you prefer for the noodles.

Step 6:

Return this meat to the pot and add the 2 bouillon cubes, the 2 bay leaves, and the 4 tablespoons of parsley to the pot. Remove everything and bring it back to temperature.

Step 7:

Once everything comes back to a boil, turn the heat down to low, add the 2 1/2 cups of egg noodles, and simmer for another 30 minutes.

It is now ready to serve! When you’ve decanted a portion into a bowl, you can season it with a little salt and pepper on top if you like.

Ingredient Substitution

The nice thing about a recipe that uses such standard ingredients is that we are free to substitute or add a plethora of new ingredients without changing the flavor and texture too much.

This is especially useful for catering to specific dietary requirements, or perhaps you just want to liven up the flavor a bit.

1. Fettucine

Have you run out of egg noodles or can’t get them?

Fettuccine is your next best option. They are very similar to egg noodles and are still made with flour and eggs. They even have a similar shape.

They can be used as a simple 1:1 substitute.

2. Canola oil

Although we only use 3 tablespoons, the oil used in this dish is really important both for the cooking process and for the final flavor.

If for some reason you can’t use olive oil, canola oil, or even vegetable oil, it can work very well if used as a 1:1 substitute and is relatively neutral in flavor, meaning it won’t affect the seasoning too much. .

3. Oregano

It’s a great alternative to parsley, as oregano is closely related to it, and while it tastes a little different, it’s pretty similar in terms of flavor strength.

What to Serve with Chick Fil A Chicken Noodle Soup

This is a very common side dish that pairs well with almost any entrée on Chick Fil A’s menu. But that doesn’t mean you have to stick to their options, as it pairs well with many other dishes, too.

Here are our main suggestions to awaken your imagination.

Chicken sandwich

Of course, you have to start with the obvious. A nice spicy grilled chicken sandwich or club sandwich make a fantastic pairing for this.

The filling nature of the chicken, combined with the hearty noodle broth, provides that extra source of carbohydrate to create a filling and satisfying meal.

Burrito

A burrito stuffed with grilled meat and French fries pairs excellently with noodle soup. You will discover that after eating both together you will not feel like anything else.

Pretzels

This comes with Chick Fil A’s own noodle soup when you order it, proof that it’s a good pairing. Crispy on the outside and soft on the inside, dipping them in that chicken broth is the perfect way to enjoy these cookies.

How to Reheat Chick Fil A Chicken Noodle Soup

As we have already said, this is a very easy recipe to prepare and save for later. Here’s how to reheat it for future meals.

How to Reheat Chick Fil A Chicken Noodle Soup in One Pot

You just have to decant all the ingredients into a pot and heat over medium heat. It’s quite common for ingredients to want to separate here, so be sure to keep stirring intermittently until just about to boil. Then remove from the heat and serve.

How to Reheat Chick Fil A Chicken Noodle Soup in the Microwave

It is best to only heat single servings, as attempting to microwave too much liquid at one time can lead to hot spots.

Place one serving in a microwave-safe bowl and heat for 1 minute, stir and heat for another 30 seconds.

How to reheat Chick Fil A Chicken Noodle Soup in the oven

This is not the most efficient way to reheat the soup and it will cost some electricity.

But if you have no choice, you can preheat the oven to 350°F and heat it for 20-30 minutes in a pot. If it’s a bit thick, you can add a little extra broth to thin it out.

How to Reheat Chick Fil A Chicken Noodle Soup in an Air Fryer

Preheat air fryer to 375°F and place soup in oven-safe casserole dish. Fry for 5-10 minutes until piping hot.

How to Store Chick Fil A Chicken Noodle Soup

Due to its long cooking time, this is a great dish to make in bulk and save for later. If you plan to do so, it’s also worth considering cooking the broth without the noodles.

Allowing the noodles to cook just before serving ensures they have that crisp texture, as they can get a bit soggy if left in the fridge too long.

Store in the fridge

Make sure the soup has cooled to room temperature. Transfer all the ingredients to an airtight container and refrigerate. The soup will last 3-4 days. Don’t worry if you see the ingredients separating, it’s normal and you can just give it a good stir when reheating.

Store in the freezer

Once again, when the soup has cooled to room temperature, transfer it to an airtight container and freeze it. It will keep up to 3 months once frozen.

Chick-Fil-A Chicken Noodle Soup Recipe

Despite being known primarily for its chicken sandwiches, Chil-fil-A also makes amazing noodle soup. It has become very popular among restaurant customers, so today we share with you the perfect recipe to make it at home.

Prep Time40 mins

cook time2 hrs

total time2 hrs 40 mins

Dish: Side dishes, Soup

Kitchen: American

keyword: Chick-Fil-A Chicken Noodle Soup Recipe

Serving: 8

calories: 170kcal

Author: Antonella

  • 3 olive oil spoons
  • 3 minced garlic cloves
  • 1 finely chopped onion
  • 4 diced celery stalks
  • 4 large diced carrots
  • 12 cups of water
  • 5-6 pounds of whole chicken
  • 2 chicken bouillon cubes
  • 2 bay leaves
  • 4 tablespoons of fresh parsley
  • 2 ½ egg noodle cups
  • ¼ teaspoon of salt
  • ¼ teaspoon pepper
  • Start by taking a large pot or Dutch oven and start heating 3 tablespoons of olive oil over high heat.

  • Next, we are going to sauté the vegetables, add the chopped celery, diced carrots, minced garlic and add a pinch of salt and pepper.

  • Sauté them for about 6 minutes until they are very soft.

  • Next, we add 12 cups of water and the raw (whole) chicken and bring it all to a boil.

  • When everything is boiling, reduce the heat to low and let everything cook together for about 2 hours. Check the chicken at 2 hours and if it is cooked through, remove it from the pot and let it cool.

  • If it’s not quite done yet, keep cooking it until it’s done.

  • Now you have to remove the meat and shred the chicken. Remove the bones, cartilage or skin and separate the chicken into pieces of the size you prefer for the noodles.

  • Return this meat to the pot and add the 2 bouillon cubes, the 2 bay leaves and the 4 tablespoons of parsley to the pot. Remove everything and bring it back to temperature.

  • Once everything comes back to a boil, turn the heat down to low, add the 2 1/2 cups of egg noodles, and simmer for another 30 minutes.

  • It is now ready to serve! When you’ve decanted a portion into a bowl, you can season it with a little salt and pepper on top if you like.

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