Chick Fil A Chicken Noodle Soup
User Reviews
5
Chick Fil A Chicken Noodle Soup
Description
This recipe starts by sautéing onion, celery, carrot, and garlic in olive oil before adding a whole chicken along with chicken broth, water, bay leaves, and fresh parsley. The mixture simmers gently for about two hours until the chicken is thoroughly cooked and tender. After removing the chicken meat from bones and skin, it is returned to the pot. Egg noodles are added last and cooked until soft, melding with the broth and vegetables.
The resulting soup balances rich homemade broth with the natural flavors of cooked whole chicken and fresh vegetables. The broth clarity and mild seasoning give it a gentle, nourishing character. The egg noodles contribute softness and body, making the soup satisfying and hearty.
This soup can be served as a starter or main dish, complemented by bread or crackers. It suits those seeking a familiar, homemade chicken noodle soup experience approximating Chick Fil A’s take on the classic.
To ensure safety and proper texture, the chicken should reach an internal temperature of 165 degrees Fahrenheit before deboning and shredding.
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp garlic minced
- 1/2 onion finely diced
- 4 celery diced, stalks
- 4 carrot peeled and diced
- 8 cups chicken broth
- 4 cups water
- 1 chicken approximately 5-6 pounds, whole
- 2 bay leaf
- 4 Tbsp parsley fresh
- 2 1/2 cup egg noodles
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium heat. Add in the diced onions, celery and carrots. Sauté these vegetables for 3-5 minutes until soft. Add the garlic and cook for 1 minute to aromatic.
- Then add the whole chicken, chicken broth and water to the pot. Make sure that the whole chicken is covered with the liquid. Add more water if needed. Then bring the mixture to a boil.
- Once the mixture starts to boil, reduce the heat to low and simmer on low for 2 hours until the whole chicken is fully cooked through.
- Then remove the chicken from the pot and allow it to cool enough to be able to handle. Then remove all the chicken meat from the whole chicken and discard the whole chicken skin and bones. Add the chicken meat back to the stock pot.
- Then add the bay leaves and chopped parsley to the pot. Stir to thoroughly combine all the ingredients. Bring the mixture to a boil again.
- Once the soup boils, reduce the heat to low and stir in the uncooked egg noodles. Cook for 20-30 more minutes until the egg noodles are cooked through.
- Then season the soup with salt and pepper. Taste test and add more if needed.
- Serve warm and enjoy!
Notes
- Use an instant-read thermometer to confirm the chicken is cooked to at least 165°F internal temperature before removing it from the bones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 1721mg | 72% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7304IU | 146% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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