TOP 5 Chick Fil A Chicken Noodle Soup Recipes
This article has a curated collection of the greatest Chick Fil A Chicken Noodle Soup recipes available online, so you may pick one that suits your needs in terms of preparation time, calorie count, or aesthetic preferences. Many of my friends include this meal among their favorites since it is easy to make, delicious, and a guaranteed crowd-pleaser. Cheers to a delicious meal!
1. HOMESTYLE CHICKEN NOODLE SOUP
HOMESTYLE CHICKEN NOODLE SOUP
Ingredients
- 2 tablespoons unsalted butter
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper to taste
- 2 1/2 pounds bone-in skinless chicken breasts
- 2 1/2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice or more, to taste
Instructions
- Butter should be melted in a large stockpot or Dutch oven set over medium heat. Put in the vegetables, such an onion, some carrots, and some celery. Tenderness should be reached after about 4 minutes in the oven, during which time stirring should be done regularly. Incorporate garlic and cook over low heat for approximately a minute, or until fragrant.
- Combine the chicken stock, bay leaves, and salt & pepper to taste, and stir to combine. After bringing everything to a boil, add the chicken and let it simmer, covered, for 30 to 40 minutes. Take the chicken out of the oven and let it cool down before slicing it up into little pieces and throwing the bones away.
- Cook the chicken and noodles for about 6-7 minutes, stirring occasionally.
- Take off the heat and mix in some fresh herbs like parsley and dill along with some lemon juice and some salt and pepper to taste.
- Start serving right now.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 459 | |
| % Daily Value* | ||
| Total Fat 13 g | 21 % | |
| Saturated Fat 5 g | 24 % | |
| Trans Fat 0 g | ||
| Cholesterol 171 mg | 57 % | |
| Sodium 1,371 mg | 57 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 54 g | 107 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 50 mg | 5 % |
| Iron 2 mg | 13 % |
| Potassium 1,155 mg | 25 % |
*Percent Daily Values are based on a 2,000 calorie diet.
NUTRITION CLAIMS
Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 34 g | 53 % |
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 18 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 70 g | 23 % |
| Fiber | 5 g | 22 % |
| Total Sugars | 14 g | – |
| Added Sugars | – | – |
| Protein | 48 g | 97 % |
| Cholesterol | 142 mg | 47 % |
| Sodium | 1 | 956 mg |
| Calcium | 111 mg | 11 % |
| Magnesium | 105 mg | 25 % |
| Potassium | 1 | 333 mg |
| Iron | 5 mg | 28 % |
| Zinc | 3 mg | 28 % |
| Phosphorus | 538 mg | 77 % |
| Vitamin A | 516 µg | 57 % |
| Vitamin C | 12 mg | 14 % |
| Thiamin (B1) | 1 mg | 80 % |
| Riboflavin (B2) | 1 mg | 65 % |
| Niacin (B3) | 26 mg | 162 % |
| Vitamin B6 | 1 mg | 98 % |
| Folate (Equivalent) | 275 µg | 69 % |
| Folate (Food) | 83 µg | – |
| Vitamin B12 | 1 µg | 25 % |
| Vitamin D | 1 µg | 4 % |
| Vitamin E | 3 mg | 21 % |
| Vitamin K | 74 µg | 61 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: damndelicious.net/2020/01/25/homestyle-chicken-noodle-soup/
It can also be useful:
How do you make Campbell’s Homestyle chicken Noodle?
PREPARE FOR MICROWAVE By emptying contents into a microwave-safe dish. To heat, cover and microwave on HIGH for 1 minute and 30 seconds. Be careful, microwave for a full minute, and then stir.
Do you cook the chicken before putting it in soup?
Before anything else, you must create the stock.
We start by producing the stock, and then, toward the conclusion of the cooking process, we add the raw chicken flesh. Chicken breasts and thighs might alternatively be cooked in the soup whole, removed after 15 minutes or so, allowed to cool, and then shredded before being served.
2.Copycat Chick-fil-A Chicken Tortilla Soup
Copycat Chick-fil-A Chicken Tortilla Soup
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced or 2 Tbsp. garlic paste
- 2 tsp. cumin
- 2 tsp. dried oregano
- 1 tsp. sea salt
- 3 15 oz. cans cannellini beans reserve 1 can
- 2 10 oz. cans diced tomatoes with green chiles such as Rotel
- 1 15 oz. can cream-style corn
- 1 15 oz. can whole kernel corn
- 1 15 oz. can black beans
- 1 whole roasted or rotisserie chicken bones removed meat shredded
- Juice of 1 lime
- Tortilla strips or chips for topping
Instructions
- In a large saucepan, warm 1 tablespoon of olive oil over moderate heat. Mix in 2 tablespoons of garlic paste or 2 minced cloves of garlic to the saucepan and cook over medium heat until the onion is tender and transparent.
- Mix in 2 teaspoons cumin, 2 teaspoons dry oregano, and 1 teaspoon of salt.
- Place the contents of two cans of cannellini beans in a blender and process until smooth. Keep the remaining can of cannellini beans on the side to use as a whole bean addition to the soup at a later time. Never drain beans before mixing.
- The beans should be pureed and added to the saucepan. Mix in a can of cream-style corn, a can of whole kernel corn, and two cans of diced tomatoes with green chiles. Keep all of the cans full.
- Throw in some shredded chicken from an entire roasted or rotisserie bird.
- Toss in the remaining cannellini bean and black bean cans and mix until everything is evenly distributed.
- Allow the soup to cook through at a simmer for 20 to 30 minutes.
- Season with salt and pepper, and then drizzle with the juice of one lime. To serve, sprinkle tortilla strips over top.
Notes
Avocado slices, fresh lime juice, tortilla chips, sour cream, cheese, and other condiments can be added on top. Excellent flavor!
| Amount Per Serving | ||
|---|---|---|
| Calories | 697 | |
| % Daily Value* | ||
| Total Fat 9 g | 14 % | |
| Saturated Fat 2 g | 11 % | |
| Trans Fat 0 g | ||
| Cholesterol 11 mg | 4 % | |
| Sodium 1,079 mg | 45 % | |
| Total Carbohydrate 124 g | 41 % | |
| Dietary Fiber 29 g | 117 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 38 g | 77 % | |
| Vitamin D 0 µg | 0 % |
|---|---|
| Calcium 356 mg | 36 % |
| Iron 14 mg | 80 % |
| Potassium 2,337 mg | 50 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrient
Amount
% Daily Value*
Fat
9 g
14 %
Saturated
2 g
11 %
Trans
0 g
–
Monounsaturated
3 g
–
Polyunsaturated
2 g
–
Carbs
124 g
41 %
Fiber
29 g
117 %
Total Sugars
10 g
–
Added Sugars
–
–
Protein
38 g
77 %
Cholesterol
11 mg
4 %
Sodium
1
079 mg
Calcium
356 mg
36 %
Magnesium
247 mg
59 %
Potassium
2
337 mg
Iron
14 mg
80 %
Zinc
5 mg
48 %
Phosphorus
517 mg
74 %
Vitamin A
34 µg
4 %
Vitamin C
34 mg
38 %
Thiamin (B1)
1 mg
111 %
Riboflavin (B2)
0 mg
31 %
Niacin (B3)
4 mg
23 %
Vitamin B6
1 mg
48 %
Folate (Equivalent)
358 µg
90 %
Folate (Food)
358 µg
–
Vitamin B12
0 µg
0 %
Vitamin D
0 µg
0 %
Vitamin E
5 mg
32 %
Vitamin K
21 µg
18 %
*Percent Daily Values are based on a
2000 calorie diet.
It can also be useful:
Did Chick-fil-A get rid of chicken tortilla soup?
What a great question! It’s only available seasonally, so Chicken Tortilla Soup won’t be back on the menu until November 16 (though you may have seen it on sale earlier, on October 5 at various places). If you’re looking for a Chick-fil-A near you, download the free app and see what’s on the menu.
What kind of soup does Chick-fil-A sell?
Shredded chicken breast, navy beans, and black beans in a white creamy soup base with the right amount of veggies and heat. Served with strips of seasoned corn tortillas on top. Only available during the appropriate seasons.
3.Classic Chicken Noodle Soup
Classic Chicken Noodle Soup
Ingredients
- for 4 servings
- ¼ cup olive oil 60 mL
- 1 large onion chopped
- 3 large carrots sliced
- 4 stalks celery chopped
- kosher salt to taste
- black pepper to taste
- 3 cloves garlic chopped
- 8 cups chicken broth 2 L
- 8 oz egg noodles 225 g
- 4 cups shredded chicken breast 500 g
- ½ cup fresh parsley 10 g, chopped
- parmesan cheese shredded, to taste
Instructions
- 1 In a large saucepan, heat the olive oil until it shimmers over medium heat. Put in the chopped onion, carrots, celery, and 1 teaspoon of salt and pepper. About 15 minutes of cooking time during which the veggies should become quite soft if stirred often.
- 2 For approximately a minute, after adding the garlic, heat it until the aroma is released. Put in the stock, and get it boiling.
- For Step 3 of Making Ahead, leave out the Noodles and Parsley. Once the soup has cooled, store it in an airtight container in the fridge for up to four days, or freeze it for up to two months. Warm it back up on the burner and toss in the noodles and parsley right before serving.
- 4 Toss in the noodles, and simmer for 6 minutes, before adding the chicken and cooking for another 2 minutes to heat everything through.
- Mix in the parsley and season with salt and pepper to suit.
- 6 To serve, sprinkle with grated Parmesan.
- 7 Enjoy
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 789 | |
| % Daily Value* | ||
| Total Fat 34 g | 53 % | |
| Saturated Fat 8 g | 38 % | |
| Trans Fat 0 g | ||
| Cholesterol 142 mg | 47 % | |
| Sodium 1,956 mg | 81 % | |
| Total Carbohydrate 70 g | 23 % | |
| Dietary Fiber 5 g | 22 % | |
| Total Sugars 14 g | ||
| Includes – Added Sugars | ||
| Protein 48 g | 97 % | |
| Vitamin D 1 µg | 4 % |
|---|---|
| Calcium 111 mg | 11 % |
| Iron 5 mg | 28 % |
| Potassium 1,333 mg | 28 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrient
Amount
% Daily Value*
Fat
34 g
53 %
Saturated
8 g
38 %
Trans
0 g
–
Monounsaturated
18 g
–
Polyunsaturated
6 g
–
Carbs
70 g
23 %
Fiber
5 g
22 %
Total Sugars
14 g
–
Added Sugars
–
–
Protein
48 g
97 %
Cholesterol
142 mg
47 %
Sodium
1
956 mg
Calcium
111 mg
11 %
Magnesium
105 mg
25 %
Potassium
1
333 mg
Iron
5 mg
28 %
Zinc
3 mg
28 %
Phosphorus
538 mg
77 %
Vitamin A
516 µg
57 %
Vitamin C
12 mg
14 %
Thiamin (B1)
1 mg
80 %
Riboflavin (B2)
1 mg
65 %
Niacin (B3)
26 mg
162 %
Vitamin B6
1 mg
98 %
Folate (Equivalent)
275 µg
69 %
Folate (Food)
83 µg
–
Vitamin B12
1 µg
25 %
Vitamin D
1 µg
4 %
Vitamin E
3 mg
21 %
Vitamin K
74 µg
61 %
*Percent Daily Values are based on a
2000 calorie diet.
It can also be useful:
How can I make my chicken soup taste better?
Top Seasonings & Additives for Chicken Soup
Salt. \sPepper.
Powdered onions.
Seasoning with ground garlic.
Turmeric.
Parsley.
Thyme.
Rosemary.
How do you fix tasteless chicken soup?
If your cup of soup is lacking flavor, try acid instead of salt. Brighten up your dish with a squeeze of lemon or lime, or a dollop of yogurt or sour cream. You won’t be able to keep your spoon out of our Lemon Chicken Soup.
4.Chick-fil-A Chicken Noodle Soup
Chick-fil-A Chicken Noodle Soup
Ingredients
- 3 Tbsp. olive oil
- 3 cloves garlic
- 1 onion
- 4 celery stalks
- 4 large carrots
- 12 cups water
- 1 whole chicken about 5-6 lbs.
- 2 chicken bouillon cubes
- 2 bay leaves
- 4 Tbsp. fresh parsley
- 2 1/2 cups egg noodles
- 1/4 tsp. salt adjust to taste
- 1/4 tsp. pepper adjust to taste
Instructions
- You should mince three garlic cloves and one onion. Cut four big carrots and four celery stalks into cubes.
- In a large, heavy-bottomed soup pan or Dutch oven, warm 3 tablespoons of olive oil over medium heat. Salt and pepper to taste, then add the garlic, onions, celery, and carrots. Soften by sautéing (about 5-6 minutes).
- Place one entire chicken and 12 cups of water in a large soup pot (making sure the water covers the chicken). Put the soup on the stove and heat it until it boils.
- Reduce heat to low and let soup simmer for 2 hours once it has come to a boil. Take the chicken out of the pan after 2 hours, when it is fully cooked, and let it cool to the touch.
- Take the bird apart and get rid of the flesh. Cast away the skin, cartilage, and bones. The chicken should be put back into the soup.
- Put in two bay leaves, four tablespoons of chopped parsley, and two chicken bouillon cubes. Rev up the heat and get the soup back to a rolling boil.
- After the soup has come to a boil, turn the heat down to low and add the two and a half cups of egg noodles. Bring to a boil, then reduce heat and simmer for another 30 minutes.
- If the soup tastes bland, season it with extra salt and pepper.
Notes
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 443 | |
| % Daily Value* | ||
| Total Fat 28 g | 44 % | |
| Saturated Fat 7 g | 37 % | |
| Trans Fat 0 g | ||
| Cholesterol 123 mg | 41 % | |
| Sodium 525 mg | 22 % | |
| Total Carbohydrate 15 g | 5 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 31 g | 61 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 63 mg | 6 % |
| Iron 2 mg | 13 % |
| Potassium 524 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrient
Amount
% Daily Value*
Fat
28 g
44 %
Saturated
7 g
37 %
Trans
0 g
–
Monounsaturated
13 g
–
Polyunsaturated
6 g
–
Carbs
15 g
5 %
Fiber
2 g
9 %
Total Sugars
3 g
–
Added Sugars
–
–
Protein
31 g
61 %
Cholesterol
123 mg
41 %
Sodium
525 mg
22 %
Calcium
63 mg
6 %
Magnesium
51 mg
12 %
Potassium
524 mg
11 %
Iron
2 mg
13 %
Zinc
2 mg
22 %
Phosphorus
276 mg
39 %
Vitamin A
377 µg
42 %
Vitamin C
9 mg
10 %
Thiamin (B1)
0 mg
22 %
Riboflavin (B2)
0 mg
21 %
Niacin (B3)
12 mg
73 %
Vitamin B6
1 mg
50 %
Folate (Equivalent)
74 µg
18 %
Folate (Food)
33 µg
–
Vitamin B12
1 µg
21 %
Vitamin D
0 µg
2 %
Vitamin E
2 mg
10 %
Vitamin K
47 µg
39 %
*Percent Daily Values are based on a
2000 calorie diet.
It can also be useful:
Does Chick-fil-A have chicken noodle soup year round?
The Chicken Wire, a site dedicated to Chick-fil-a news, reports that while the chicken noodle soup is available year-round, the chicken tortilla soup is often only available during the fall and winter months.
How long is Chick-fil-A chicken noodle soup good for?
Storing Chick-fil-Chicken A’s Noodle Soup. Soup may be kept in the refrigerator for up to 6 days if stored properly in an airtight container. You may reheat food in the oven, microwave, or stovetop.
5.Creamy Chicken Noodle Soup Recipe
Creamy Chicken Noodle Soup Recipe
Ingredients
- 6 cups chicken broth w used low sodium
- 5 cups water
- Salt to taste
- 3-4 chicken thighs skinless (bone-in or boneless)
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 3 medium carrots 2 carrots grated, 1 carrot sliced into thin rings or half circles
- 2 medium celery stalks finely chopped or thinly sliced if you prefer
- 2 cups pasta such as rotini egg noodles, or your favorite kind
- 1 cup corn from 15 oz can, or preferably 1 cooked cob
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
Instructions
- Blend together 6 cups of broth, 5 cups of water, and 1/2 tablespoon of salt in a large soup pot. Put over high heat, add chicken thighs (no need to cut fat), and boil uncovered for 20 minutes. Remove the floating contaminants. Start Step 2 while the chicken is cooking.
- Then, heat 2 tablespoons of olive oil in a big pan over medium heat. Toss in the chopped onion and cook for five minutes until softened; then, crank up the heat to medium-high and add the grated carrots and chopped celery, cooking for seven to nine minutes total, stirring occasionally, until the vegetables are soft and golden.
- When chicken thighs are cool enough to handle, remove them from the saucepan and set aside to cool completely. Once cold enough to handle, shred the chicken using two forks or your hands (which should come off easily). Shred the chicken and put it back in the pot (this is normally after step 4 after the chicken has cooled and been shredded).
- Add 2 cups of pasta, carrot slices, and corn kernels to the soup, and continue boiling at a low simmer for 15 minutes, or until the pasta is cooked as you like it. If you'd want a less oily soup, this is the time to do it.
- Over medium heat, melt 4 tablespoons of butter in a medium sauce pan. Whisk in 1/3 cup flour, and cook, whisking constantly, for 1 to 2 minutes, or until the flour is just beginning to turn golden. Stirring constantly, ladle 1 cup of the hot broth from the soup pot into the flour mixture. Once combined, whisk in 1/2 cup of the heavy cream.
- Add 1 teaspoon of Mrs. Dash (or your preferred salt-free seasoning) to the soup, and extra salt to taste. Bring back to a boil after adding the dill (3 tablespoons), then remove from heat. Enjoy!
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 428 | |
| % Daily Value* | ||
| Total Fat 28 g | 44 % | |
| Saturated Fat 11 g | 56 % | |
| Trans Fat 0 g | ||
| Cholesterol 113 mg | 38 % | |
| Sodium 1,161 mg | 48 % | |
| Total Carbohydrate 25 g | 8 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 19 g | 37 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 48 mg | 5 % |
| Iron 2 mg | 10 % |
| Potassium 539 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrient
Amount
% Daily Value*
Fat
34 g
53 %
Saturated
8 g
38 %
Trans
0 g
–
Monounsaturated
18 g
–
Polyunsaturated
6 g
–
Carbs
70 g
23 %
Fiber
5 g
22 %
Total Sugars
14 g
–
Added Sugars
–
–
Protein
48 g
97 %
Cholesterol
142 mg
47 %
Sodium
1
956 mg
Calcium
111 mg
11 %
Magnesium
105 mg
25 %
Potassium
1
333 mg
Iron
5 mg
28 %
Zinc
3 mg
28 %
Phosphorus
538 mg
77 %
Vitamin A
516 µg
57 %
Vitamin C
12 mg
14 %
Thiamin (B1)
1 mg
80 %
Riboflavin (B2)
1 mg
65 %
Niacin (B3)
26 mg
162 %
Vitamin B6
1 mg
98 %
Folate (Equivalent)
275 µg
69 %
Folate (Food)
83 µg
–
Vitamin B12
1 µg
25 %
Vitamin D
1 µg
4 %
Vitamin E
3 mg
21 %
Vitamin K
74 µg
61 %
*Percent Daily Values are based on a
2000 calorie diet.
It can also be useful:
How do you thicken chicken and noodles?
Or you may mix 3 tablespoons of cornstarch with 3 teaspoons of water until smooth using a whisk. You may thicken your chicken and noodles by adding this while cooking it on high heat.
Does adding milk to soup make it creamy?
Let’s start with the most fundamental change; add cream.
Cream adds a velvety texture and a deep flavor to soup, whether you use a few teaspoons or many cups. Adding milk or other dairy is OK, but the flavor will change as the percentage decreases, becoming less creamy.
