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Chick-Fil-A Chicken Noodle Soup

Chick-fil-A chicken noodle soup is made in a Dutch oven with tender chicken, wide egg noodles, and a savory broth seasoned with turmeric. Simmering the vegetables first builds flavor, while fresh parsley adds a bright finish.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, pepper, and turmeric and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.
  3. Add the chicken broth and chicken breasts, then bring to a boil.
  4. Reduce the heat to maintain a gentle simmer and cook until the chicken reaches 165°F in the thickest part, 15 to 20 minutes.
  5. Transfer the chicken to a cutting board.
  6. Add the egg noodles to the simmering broth and cook according to the package directions, usually 6 to 8 minutes, until tender.
  7. Shred the chicken with two forks.
  8. Return the chicken to the pot and stir in the parsley.
  9. Simmer for 1 minute to heat through.

Notes

For tender chicken, check the thickest part and cook until it reaches 165°F. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free noodles.