You probably already know all about Chick-fil-a, as they are one of the largest American fast food restaurant chains that are well-known for offering an incredible selection of chicken sandwiches, as well as an assortment of sides, drinks, and salads.
By far one of their most popular sides is their Chicken Noodle Soup, which is a combination of Chick-fil-a’s signature shredded chicken and egg noodles paired with a hearty broth that contains chopped carrots and celery.
It’s absolutely perfect to warm you up on a cold winter’s day and give you the energy you need to tackle any tasks ahead of you.
It’s super easy to make too!
So today we’re going to show you exactly how you can make this from home.
How to make Chick Fil A Chicken Noodle Soup
All the ingredients are fairly standard and the cooking process is even simpler, making this an ideal comfort food you can whip up on those days you really need it.
You are also free to experiment with some additional seasonings for the broth to change the flavor palette, its simplistic nature means almost all your standard seasonings are going to taste delicious here!
- 3 tbsp of olive oil
- 3 cloves of minced garlic
- 1 finely chopped onion
- 4 stalks of celery, diced
- 4 large carrots, diced
- 12 cups of water
- 1 whole chicken, ideally 5-6 lbs in weight
- 2 chicken bouillon cubes
- 2 bay leaves
- 4 tbsp of fresh parsley
- 2 1/2 cups of egg noodles
- 1/4 tsp of salt (can adjust to taste)
- 1/4 tsp of pepper
Luckily, most of the cooking process is hands-off as we let the soup boil, leaving you free to go about your day while your delicious meal is being prepared.
It’s also very easy to scale the volume of the recipe up and store some for later, and it’s easy to both store and reheat, allowing you to prepare a serving in a pinch!
The only thing you’ll need in terms of equipment is a large soup pot or dutch oven that’s big enough to accommodate all those ingredients!
Start by taking a large pot or dutch oven and begin heating 3 tablespoons of olive oil over high heat.
Next, we’re going to saute the vegetables, add in the chopped celery, diced carrots, and minced garlic, and add a pinch of salt and pepper.
Saute these for about 6 minutes until they are nice and soft.
Next, we add 12 cups of water and the raw chicken (whole) and bring everything to a boil.
Once everything’s boiling, reduce the heat to low and let it all cook together for about 2 hours.
Check the chicken at the 2-hour mark and if it’s cooked all the way through remove it from the pot and allow it to cool.
If it’s not quite done yet continue cooking it until it’s ready.
Now we need to strip the meat and shred the chicken.
Remove any bones, cartilage, or skin and pull the chicken apart into whichever kind of size pieces you’d prefer with your noodles.
Return this meat to the pot and add the 2 bouillon cubes, 2 bay leaves, and the 4 tablespoons of parsley to the pot.
Stir everything together and bring it all back up to temperature.
Once everything’s boiling again, bring the heat down to low, add the 2 and 1/2 cups of egg noodles and allow it to simmer for another 30 minutes.
It’s now ready to serve! After you have decanted a portion into a bowl you can season it with a little salt and pepper on the top should you wish.
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 helpful for catering to specific dietary requirements, or perhaps you’re just looking to pep up the flavor a little.
Found yourself either out of or unable to source some egg noodles?
Fettuccine is your next best choice! They’re remarkably similar to egg noodles and are still made with flour and eggs.
They’re even of a similar shape.
Can be used as a simple 1:1 replacement.
2. Canola oil
Although we are only using 3 spoonfuls of it, the oil used in this dish is really important for both the cooking process and the final flavor.
If for any reason you can’t use olive oil, canola oil, or even vegetable oil can work great when used as a 1:1 substitute and has a relatively neutral flavor, meaning it won’t affect the seasoning too much.
This makes a great alternative to the parsley as oregano is fairly closely related, and while it may taste a little different, it’s still quite 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 main on Chick Fil A’s menu.
But that’s not to say you need to stick to their options either, they will also pair well with many other dishes.
Here are our top suggestions to spark your imagination.
Of course, we need to start with the obvious.
A nice spicy grilled chicken or club sandwich makes a fantastic pairing to this.
The filling nature of the chicken combined with the hearty noodle broth provides that extra source of carbohydrates to create a filling and satisfying meal.
A burrito filled with some grilled meat and hashbrowns pairs excellently with the noodle soup.
You’ll find that after eating these both together you won’t crave anything else!
This actually 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 into that chicken broth is the perfect way to enjoy these crackers!
How to reheat Chick Fil A Chicken Noodle Soup
As mentioned this is a very easy recipe to scale up and save for later.
Here’s how to go about reheating it for future meals.
How to reheat Chick Fil A Chicken Noodle Soup in a pot
Simply decant all of the ingredients into a pot and heat using a medium setting.
It’s quite common for the ingredients to want to separate here, so be sure to keep stirring everything intermittently until it’s just about boiling.
Then remove from the heat and serve.
How to reheat Chick Fil A Chicken Noodle Soup in a microwave
It’s best to heat up just single portions here as trying to microwave too much liquid at once can cause hot spots.
Place a serving into a microwave-safe bowl and heat for 1 minute, give it a 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 will cost some electricity.
But if you have no choice you can just pre-heat the oven to 350°F and heat it up for 20-30 minutes in a pot.
If it becomes a little bit too thick you can add some additional broth to thin it down.
How to reheat Chick Fil A Chicken Noodle Soup in an air fryer
Preheat the air fryer to 375°F and place the soup in an oven-safe ramekin.
Fry for 5-10 minutes until heated through.
How to store Chick Fil A Chicken Noodle Soup
Because of its long cooking time, this is a great dish to make in bulk and store for later.
If you plan on doing this it’s also worth considering cooking the broth without the noodles.
Letting the noodles cook right before serving ensures they have that fresh texture as they can go a little soggy when left too long in the fridge.
Store in the fridge
Ensure the soup has cooled to room temperature.
Transfer all the ingredients into an air-tight container and simply refrigerate.
The soup will last for 3-4 days.
Don’t worry if you see some ingredient separation, that’s normal and you can simply give them a good stir when reheating.
Store in the freezer
Once again after the soup has cooled to room temperature simply transfer it to an airtight container and freeze.
It will keep for up to 3 months once frozen.
Chick-Fil-A Chicken Noodle Soup Recipe
- large soup pot or dutch oven
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1 onion finely chopped
- 4 stalks celery diced
- 4 large carrots diced
- 12 cups water
- 5-6 lbs whole chicken
- 2 chicken bouillon cubes
- 2 bay leaves
- 4 tbsp fresh parsley
- 2 1/2 cups egg noodles
- 1/4 tsp salt
- 1/4 tsp pepper
- Start by taking a large pot or dutch oven and begin heating 3 tablespoons of olive oil over high heat.
- Next, we add 12 cups of water and the raw chicken (whole) and bring everything to a boil.
- Once everything’s boiling, reduce the heat to low and let it all cook together for about 2 hours. Check the chicken at the 2 hour mark and if it’s cooked all the way through remove it from the pot and allow it to cool.If it’s not quite done yet continue cooking it until it’s ready.
- Now we need to strip the meat and shred the chicken. Remove any bones, cartilage, or skin and pull the chicken apart into whichever kind of size pieces you’d prefer with your noodles.
- Return this meat to the pot and add the 2 bouillon cubes, 2 bay leaves, and the 4 tablespoons of parsley to the pot. Stir everything together and bring it all back up to temperature.
- Once everything’s boiling again, bring the heat down to low, add the 2 and 1/2 cups of egg noodles and allow it to simmer for another 30 minutes.It’s now ready to serve! After you have decanted a portion into a bowl you can season it with a little salt and pepper on the top should you wish.
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