Chick-Fil-A is not just known for their chicken sandwiches and waffle fries, they also make a delicious but simple and easy chicken noodle soup. Chicken breast, noodles, carrots, celery, parsley and broth! That's about it!
Join me as I show you this Do-It-Yourself version of the popular, chicken fast-food chain's chicken noodle soup recipe. And just in time for cooler weather. Thanks for watching! Cheers, love y'all!
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CHICK-FIL-A | CHICK-FIL-A HACKS | CHICK-FIL-A CHICKEN NOODLE SOUP | CHICK-FIL-A RECIPE | CHICKEN NOODLE SOUP CHICK-FIL-A | CHICKEN NOODLE SOUP | HOW TO MAKE CHICK-FIL-A'S CHICKEN NOODLE SOUP | CHICKEN NOODLE SOUP RECIPE
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Of course, Chick-fil-A is well known for their chicken sandwiches, their waffle, fries and the fact that they're closed on Sundays but they're also well known for their amazing chicken, noodle soup.
Welcome to restaurant recipe, Recreations everybody, a channel serving up your favorite restaurant recipes and, of course, in this video I'm, going to teach you how to recreate Chick-fil-A's chicken noodle soup, and this video also happens to be a recipe request from Stephanie.
So Stephanie I hope you enjoy the video.
So let's go ahead and get started with Chick-fil-A's chicken noodle soup, but before we do, I would like to ask that, if you're enjoying this Channel and if I'm bringing you value by teaching you how to recreate your favorite restaurant recipes then go ahead and hit that subscribe button.
For me, if you haven't already- and if you have thank you very much and if you like this video feel free to give me a thumbs up.
So the first thing that you want to do is to brine your chicken for about two hours before you make the soup.
The reason that you want to brine the chicken is to keep it juicy and flavorful so I have here 12 ounces of chicken breast and to that I'm, going to add one cup of cold water, one tablespoon of sugar and one tablespoon of kosher salt.
Now just stick these all in a Ziploc bag.
Make sure that the bag is zipped, nice and tight, give it a nice shake and then stick it in the refrigerator for about two hours.
One of the many reasons that I love soup.
So much is how easy it is I'm going to make this entire soup from beginning to end in my Dutch oven, including boiling the pasta and Browning the chicken it cuts down on the amount of dishes that you're using, and it also cuts down on the amount of time that you have to spend in the kitchen, so bring four quarts of water to a boil in your Dutch oven.
If you don't happen to have a dutch oven, then just use whatever large stock pot that you typically use when you make soups and to the four quarts of water.
Add one tablespoon of kosher.
Salt and let me tell you a little bit about the pasta, shape that Chick-fil-A uses in their chicken noodle soup.
It's called mafalda, pasta, it's also known as baby lasagna, because the edges are ridged like a lasagna, noodle and Chick-fil-A started using this pasta shape several years ago.
They went away from the long flat noodles and they started using the mafalda pasta and they say that the reason that they did, that was because they believed that this shaped noodle stays in the little black plastic spoon better, so that you get a noodle in every bite and I swear to Sweet Maria I found that on their website on the internet.
Well, of course, on the internet, I mean I know it sounds funny, but in all honesty, I think that they're right I remember back when they had the long flat noodles, and it would just slide off that little shallow black plastic spoon so they're onto something here right: okay, anyways! So now you're asking where do I find mafalda Noodles, you might want to check out Whole Foods.
If you have one near you, Fresh Market, you know any of the standard higher end grocery stores they're going to carry some of the funkier pasta shapes worse comes to worst.
You can get it on Amazon nine dollars.
For this, though, and it's only eight ounces, all right, geez I think I overdid that huh and then you want to chop your carrots, your celery and mince your fresh Italian parsley.
You need one and a half cups of raw cleaned carrot cut in a quarter inch dice and one and a half cups of fresh celery cut in 1 8 inch slices and two tablespoons of fresh Italian parsley minced once your pasta.
Water comes to a boil, add eight ounces of methalda, pasta, stir and cook to Al Dente instructions.
According to the package, the instructions on my package read that nine minutes is Al Dente.
Once your pasta is cooked to Al Dente instructions, drain the pasta and rinse it under cold water to stop the cooking process.
Once the chicken has been Browning for two hours, take them out of the Brine and place them on a paper towel and then pat dry.
Now we're going to saute the chicken but make sure that your Dutch oven is completely bone dry because you don't want it to Splatter when you put the oil in it.
So when your stock pot or your Dutch oven comes back up to Temp, add two tablespoons of extra virgin olive oil when your oil becomes hot, add your chicken breasts and cook for five to six minutes per side until an internal temperature of 165 degrees is reached, remove the chicken from the stockpot and place on a clean cutting board.
It's very important that The Cutting Board be clean so that you don't contaminate the cooked food with any of the raw chicken that was on there prior.
So now that your chicken is resting drain, all of the excess oil from the chicken add one tablespoon of extra virgin olive oil.
Now add your carrot and your celery now cook the carrots and the celery until slightly softened, and now we are going to make what is called a roux r-o-u-x.
A roux is a butter and flour mixture, that's used very predominantly in Cajun and Creole cooking, and it's used to thicken, sauces, stews and soups so to the carrots and the celery, we're going to add three tablespoons of unsalted butter once the butter melts.
You want to sprinkle in a fourth of a cup of flour and stir very vigorously so that the flour does not Clump or burn you'll, start to see a paste form and once the flowers has a slight nutty smell, go ahead and start by adding four cups of chicken broth vigorously whisk the root to break up any of the clumps once you're certain that the roux has been completely dissolved in the chicken broth add four more cups of chicken broth.
Now my chicken broth is a very, very dark color, because mine is homemade, but if you're using store brought chicken broth, that's fine too now add one teaspoon of kosher salt, a half, a teaspoon of garlic powder and a half of a teaspoon of onion powder.
Add in your parsley and allow the soup to simmer for 15 to 20 minutes until the carrots and celery are very soft, while your soup is simmering and after your chicken has had time to rest, cut the chicken into very small bite-sized pieces and add the chicken into the soup.
While it continues to simmer for about another 20 minutes, and once your soup has been simmering for about 20 minutes and the carrots and the celery are nice and tender.
Add back in your cooked and drained pasta, a little Pro tip about cooking soups with pasta, I always always cook my pasta separately and add it back in at the very end, a couple of reasons why I find that cooking the pasta in the soup has a tendency to make the pasta mushy, which is gross and nobody likes to eat that, and the other reason is that the pasta starches generally make the soup kind of gummy and I don't like that either and you may or may not decide to use all of this pasta.
This was an eight ounce bag, as I showed you earlier.
So if you want a little more pasta in your soup, then go ahead and dump it all in.
If not, you know, set some aside all right.
My Chick-fil-A Moment of Truth I got to tell you this looks exact, but how does it taste I mean? That's the most important part right.
That's what we care about the most all right here we go I, don't want to say that it tastes, exact um, because it's actually better right? all right.
My friends, I hope you enjoyed this video I hope you enjoy all of my videos and until I see you all again make it an awesome awesome day.
Thank you for your suggestion.
I love y'all and for more great soup recipes check out right here.
Soup Secrets make it easy for you to make hearty, homemade soup for your family. Add one bag of instant soup mix to four cups of water and bring to a boil, cooking until noodles are tender. Add your favorite meats and/or vegetables for a delicious meal made in a faction of the time.Is Chick-fil-A chicken noodle soup healthy? ›
Chicken Noodle Soup. Why It's Healthy: With just 120 calories and 3 grams of fat, the chicken noodle soup is one of the best side choices on the menu. There are two soup options at Chick-fil-A: Chicken Noodle and Chicken Tortilla.How do you make chicken noodle soup thicker? ›
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.How long can you keep Chick-fil-A chicken noodle soup in refrigerator? ›
How to Store Chick fil A Chicken Noodle Soup. If you have any leftover soup, store in an airtight container in the fridge for up to 6 days. Reheat leftovers in the microwave or a pot on the stove.What are the 7 steps to making soup? ›
- 1 Build a base. Aromatics are the start to any successful soup. ...
- 2 Spice it up. Herbs and spices add another layer of complexity to even the simplest soup. ...
- 3 Use in season produce. ...
- 4 To puree or not to puree? ...
- 5 Pick your protein. ...
- 6 Make it healthier with grains. ...
- 7 Take it over the top.
Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.Is it OK to eat chicken soup everyday? ›
Known to all, chicken is considered to be a great source of protein and amino acids that are really good for the growth of muscles and other tissues. Hence, a bowl of chicken soup can be a great addition in your daily diet.What is the healthiest Chick Fil A sauce? ›
- Light Italian Dressing - 25 calories.
- Zesty Buffalo Sauce - 25 calories.
- Sweet & Spicy Sriracha Sauce - 45 calories.
- Barbeque Sauce - 45 calories.
- Honey Mustard Sauce - 50 calories.
- Honey Roasted BBQ Sauce - 60 calories.
- Light Balsamic Vinaigrette Dressing - 80 calories.
Chicken is full of protein that helps support the immune system. It's also a good source of vitamins and minerals, such as B vitamins, which boost immunity and help regulate digestion.Why is my soup not thick enough? ›
Cook It Longer
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Note that boiling for too long can cause the mixture to thin out again. Another way to thicken soup is through a roux, like in cooking gumbo. A roux is a cooked paste created from flour and fat.How do you deepen chicken noodle soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.Is it OK to eat soup that was left out overnight? ›
And though even a stock left out for days at a time might not technically be toxic after a thorough boiling, its flavor will certainly be compromised: A reboiled three-day-old stock may be safe to eat, but it is now seasoned with millions to billions of dead bacteria and their inactivated toxins.Did Chick-fil-A change their chicken noodle soup? ›
Curly Fare, Don't Care
As far as taste is concerned, there's no change. “The only thing that's different is the look and shape of the noodle. All other ingredients have remained the same,” says Wadlington.
Reheat Chick Fil A soup
You can reheat individual portions in the microwave if you want something fast. But my favorite way to reheat leftovers is in a pot on the stove. Heat over medium heat, frequently stirring, until hot.
Many soups from other parts of the world start with a similar base: Cajun soups and stews start with onions, celery, and bell peppers; Spanish and Portuguese soups start with onions, garlic, and tomato; Russian soups often add beets or pepper to the onion / carrot / celery mix; and Polish soups start with leeks, carrot ...What makes a perfect soup? ›
Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sautéing these vegetables in oil or butter is the first step to boosting your soup's flavor.What are the 4 main soups? ›
There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.What gives chicken soup the most flavor? ›
The best spices to use in chicken soup are paprika, onion powder, and garlic powder. Chicken's salty flavor goes well with herbs like bay leaf, thyme, parsley, and coriander. You can also use marjoram, oregano, or rosemary.Why do you put vinegar in chicken soup? ›
Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.Will I lose weight if I eat soup everyday? ›
Regularly consuming soup has been linked to a lower body weight. However, there's insufficient research on the benefits of soup diets for weight loss. Still, due to the low calorie nature of these eating plans, you'll likely lose some weight in the short term.Will I lose weight if I only eat soup? ›
Eating soup may help increase satiety and help you stay full, which might allow you to eat less overall. 1 While this may lead to weight loss, there is no evidence that a soup-only diet could effectively support long-term weight management.What is the secret Chick-fil-A sauce? ›
As the company tweeted out in 2012, the Chick-fil-A sauce is just a mixture of honey mustard, barbecue sauce, and ranch dressing. Yes, that's it. You can mix those three ingredients in your own kitchen anytime you have a craving and get the same sauce you thought only Chick-fil-A restaurants could provide.What is the closest thing to Chick-fil-A sauce? ›
Mayonnaise. In testing, we found that real mayonnaise yielded the most authentic-tasting copycat Chick-fil-A sauce. Light mayonnaise and Miracle Whip simply didn't give this sauce the right flavor. That said, feel free to use a mayo brand made with avocado oil or olive oil if you want to.What's the best thing to eat when sick? ›
If you're feeling nauseous, following the BRAT diet – bananas, rice, apples and toast – may be your preference. The BRAT diet does not have as many nutrients as other food options, but it is easy on the stomach. If you are having trouble keeping food down, this might be the way to go.Is chicken noodle soup junk food? ›
Chicken noodle soup offers a nutritious blend of protein, fiber, vitamins, minerals, and amino acids, many of which can support your immune system while you're sick. While homemade soup is your best bet for limiting your sodium intake, experts say you can still choose a healthy store-bought version.Is chicken soup good for heart? ›
Chicken soup with vegetables
Everyone knows that chicken soup makes us feel better, Bishop says. This soup is full of nutrition that's healthy for your heart. “It's easy to pack this soup with extra nutrients,” Bishop says.
So what to do? First try to remove as much broth as you can with a ladle and let cook to make your soup reduce. Some cooks like to thicken their soup with flour or cornstarch to get a smooth result. If it is still too liquid, add pasta, rice, tapioca or potato to absorb the excess of liquid.How do you make soup thicker and creamier? ›
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.What is the healthiest way to thicken soup? ›
One way to thicken a stew without flour is to add some cooked rice or quinoa. Another option is to puree some of the vegetables in the stew to thicken it. To thicken a stew without flour, some recipes call for using a thickener such as arrowroot starch or almond flour.Can I add water to make soup thinner? ›
Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.Why does my chicken soup lack flavor? ›
If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.How do you make chicken soup not bland? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.How to make chicken soup taste more chickeny? ›
For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.How do you make soup more tasty? ›
- Brown or Sear the Meat.
- Roast the the Veggies.
- Mix up the Texture.
- Use Homemade Stock Whenever Possible.
- Put Your Cheese Rinds to Work.
- Perk up a Bland Soup With Simple Pantry Staples.
- Add Fresh Herbs or Dairy When Serving.
- Recipes Pictured.
Enjoy soup at any time with Lipton Soup Secrets. Our Extra Noodle Soup is made with real chicken broth and extra instant noodles, making it a great way to please the entire family. Enjoy it as a satisfying snack any time of day or add your favorite meats or vegetables for a delicious meal.What is the trick to get fat off the top of soup? ›
Skim the surface of the soup with a crumbled piece of plastic wrap. The fat will attach to the wrap. Cool the soup in the refrigerator and after a couple of hours the fat will solidify on top and will be easy to scrape off.
A garnish will add colour, texture and flavour. Something as simple as a drizzle of oil, sprinkling of seeds, scattering of fresh herbs will all make a difference. Croutons or cheese toasts will transform your soup to a comforting bowl. Make a rustic pesto, ideal with cream of tomato soup.What can I add to my chicken soup to make it taste better? ›
The best spices to use in chicken soup are paprika, onion powder, and garlic powder. Chicken's salty flavor goes well with herbs like bay leaf, thyme, parsley, and coriander. You can also use marjoram, oregano, or rosemary.Why is my soup tasteless? ›
Let the Broth Evaporate and Cook Longer
If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.What is the most healthiest soup in the world? ›
- Broccoli Cheddar Soup.
- Roasted Cauliflower and Kale Soup.
- Paleo Fennel Asparagus and Leek Stew. Protein Rich Broth-based Soups.
- Healing Chicken Soup (with or without noodles)
- Vegetable Beef Stew (Instant Pot Friendly)
- Spinach Egg Drop Soup.
- Light Seafood Chowder. Vegan Healthy Soup Recipes.
- Roasted Red Pepper and Tomato Soup.
A perpetual stew, also known as forever soup, hunter's pot or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.What is the soup challenge? ›
This soup challenge is great to focus on healthy eating habits after the holidays and to incorporate more vegan and plant-based meals into your diet. By joining the challenge and you'll cook 3 soups for the week that are filling, nutritious and so damn delicious!Will soup get thicker with lid on or off? ›
Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.Should you leave fat in soup? ›
It's necessary to skim the fat as you boil down stock to preserve the integrity of the flavors. You want the pure, meaty essence of the bird and the earthy goodness of the vegetables to shine through, not the fat.What does adding milk to soup do? ›
Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent. 2.
Add Some Herbs
Start by melting a little butter in a pan and add some fresh herbs like ground pepper, oregano, thyme, and basil. Mix the sauteed herbs into the broth to add flavor to a boring canned soup. You can also toss a sprig of rosemary or fresh sage into the pot while you heat up the soup.
If your food is too rich:
Acid saves the day yet again. Throw in a dash of lemon juice, lime juice, vinegar, or pickled vegetables (such as jalapeños).