Cici’s Pizza Chicken Noodle Soup – Exact Restaurant Recipe

Cici’s Pizza Chicken Noodle Soup Recipe brings back so many warm memories from my visits to the restaurant.

You know that feeling when you walk into Cici’s and smell all those amazing foods? Well, this soup was always my go-to comfort choice.

But here’s what I found out – making it at home is even better than getting it at the restaurant.

This soup is hearty, comforting, and full of flavor. Tender chicken, fresh vegetables, and a perfectly seasoned broth make every spoonful satisfying. The spice level is completely adjustable to suit your taste.

Most of the work is just chopping up the vegetables. After that, it’s all about letting the ingredients simmer together, filling your kitchen with that cozy aroma.

This copycat version of Cici’s Pizza Chicken Noodle Soup is sure to become a favorite in your house.

What Makes This Soup Special

Cici’s Pizza Chicken Noodle Soup is simple, flavorful, and comforting. It has a fresh taste compared to store-bought soups, with flavors and spices that can be adjusted as desired.

The texture is balanced – not too thick or thin – while the chicken remains tender and juicy.

Vegetables retain their shape but soften enough to eat easily.

The soup is filling without being heavy, as the noodles absorb the savory broth, the chicken stays perfectly cooked, and the vegetables provide a fresh, wholesome component, making each spoonful satisfying.

Cici’s Pizza Chicken Noodle Soup Ingredients

• 6 cups chicken broth – This is the base of your soup. I like using low-sodium broth so I can control the salt level. You can use vegetable broth if you want a lighter taste, or beef broth for something richer.
• 1 large onion, diced – Yellow onions work best because they get sweet when cooked. If you don’t have a large onion, use two small ones. Red onions can work too but might make the color a bit different.
• 3 medium carrots, sliced – Fresh carrots are much better than frozen ones. Cut them into rounds about the size of coins. Baby carrots work fine too – just cut them in half.
• 3 celery stalks, chopped – Use the leaves too if they look fresh. Celery adds a nice crunch and fresh taste. If you don’t have celery, you can skip it, but the soup won’t taste quite the same.
• 3 cloves garlic, minced – Fresh garlic is way better than the powder kind. If you only have garlic powder, use 1 teaspoon instead.
• 2 chicken breasts – About 1 pound total. Boneless and skinless work best. Chicken thighs are good too and stay more tender, but they take longer to cook.
• 1 cup egg noodles – Wide egg noodles are traditional, but any pasta works. Rotini, penne, or even broken spaghetti noodles taste great.
• Salt and pepper to taste – Start with a little and add more as needed. The broth might already have enough salt.
• 2 tablespoons olive oil – For cooking the vegetables. Vegetable oil or butter work fine too.
• Optional seasonings – Try adding 1/2 teaspoon turmeric for color and health benefits. A pinch of yellow curry powder adds interesting flavor. Cumin is great if you like warmer spices.

Recommended Equipment

1. Large soup pot or Dutch oven – 6-quart size works perfect for this recipe
2. Sharp knife for chopping – Makes cutting vegetables easier and safer
3. Cutting board – Large board gives you room to work
4. Measuring cups and spoons – For accurate broth and seasoning amounts
5. Wooden spoon for stirring – Won’t scratch your pot, handles heat well
6. Ladle for serving – Serves soup without making a mess
7. Two forks for shredding chicken – Makes pulling apart cooked chicken easy

How To Make Cici’s Pizza Chicken Noodle Soup

Step 1 | Heat the Oil

Heat the olive oil in your large pot over medium heat. While it heats up, chop your onion, carrots, and celery into small pieces. The smaller you cut them, the faster they’ll cook.

Step 2 | Cook the Vegetables

Add the chopped onion to the hot oil first. Cook for about 3 minutes until it smells good and looks clear. Then add the carrots and celery. Cook everything together for 5 more minutes, stirring sometimes so nothing sticks.

Step 3 | Add the Garlic

Add the minced garlic and cook for 1 minute. Be careful not to let it burn.

Step 4 | Add the Broth

Pour in all 6 cups of broth. Turn the heat up to high and bring it to a boil. This usually takes about 5 minutes. While you wait, season the chicken breasts with a little salt and pepper on both sides.

Step 5 | Cook the Chicken

When the broth boils, carefully add the whole chicken breasts. Turn the heat down to medium-low so the broth just bubbles gently. Cover the pot and let the chicken cook for 15–20 minutes. The chicken is ready when it’s easy to poke with a fork and the juices run clear.

Step 6 | Shred the Chicken

Take the chicken out of the pot with a fork and place it on a plate. Let it cool for 5 minutes so it’s safe to handle. Use two forks to pull it apart into bite-sized pieces.

Step 7 | Cook the Noodles

While the chicken cools, bring the broth back to a boil and add your noodles. Cook them for the time on the package, usually 6–8 minutes. Stir a few times so they don’t stick together.

Step 8 | Finish the Soup

Add the shredded chicken back into the pot. Taste the soup and add more salt and pepper if needed. Let everything heat together for 2–3 minutes. If the soup is too thick, add more broth. If it’s too thin, let it cook uncovered for a few extra minutes. Serve and Enjoy.

Cooking Notes and Personal Tips

• Don’t overcook: Don’t overcook the noodles as they keep cooking even after you turn off the heat.
• Shred chicken: Shred the chicken while it’s still warm – it’s much easier than when it’s cold.
• Save broth: Save some broth on the side because noodles absorb liquid as the soup sits.
• Taste as you go: Taste as you go since every broth is different and needs different seasoning.
• Even vegetables: Cut vegetables the same size so they cook evenly.
• Watch garlic: Don’t let the garlic burn – it turns bitter fast.
• Skim foam: Skim off any foam from the chicken while simmering to keep the broth clear.
• Use bone-in chicken: Use bone-in chicken for a richer, more flavorful broth.
• Rest soup: Let the soup rest for 5 minutes before serving so flavors blend better.

Cici’s Pizza Chicken Noodle Soup Pairing and Topping Ideas

Cici’s Pizza usually serves its soup with soft bread or crackers, which makes it extra cozy.

I like to sprinkle a little fresh parsley or grated cheese on top for flavor and color.

Some people enjoy a squeeze of lemon juice to brighten the soup, and a dash of hot sauce works if you want a gentle kick.

You can also serve it over rice or with a small side salad for a complete meal.

Adding toppings like croutons, crispy bacon bits, or fresh herbs makes each bowl feel special.

Make Ahead Time

This soup is perfect for making ahead. You can chop all vegetables and store them in the fridge for 1-2 days before cooking. Broth and chicken can be prepped too.

When ready to cook, just combine ingredients and simmer. Noodles should be cooked fresh, or slightly undercooked if adding later, to avoid them becoming mushy.

Storing and Reheating Process for Leftovers

Leftover soup can be stored in an airtight container in the fridge for 3-4 days. For longer storage, freeze it in portion-sized containers for up to 2 months.

To reheat, warm gently on the stove over medium heat. If frozen, thaw overnight in the fridge first. Add extra broth if needed, especially if noodles absorbed too much liquid.

Avoid microwaving for long periods to keep chicken tender. Discard the soup if it smells sour or has an unusual color.

Cici’s Pizza Chicken Noodle Soup Recipe FAQs

1. Should I Cook Noodles Separately For Soup?

Yes, sometimes I cook noodles separate to keep them from getting too soft. Boil them in a different pot until just done, then drain and add to the soup right before serving. This stops them from soaking up all the broth and turning mushy, especially if you have leftovers.

2. Can I Make This Soup In A Slow Cooker?

Yes, this soup works great in a slow cooker. Add everything except the noodles and cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken, shred it, and add it back. Add the noodles in the last 30 minutes of cooking. The slow cooker makes the flavors blend together beautifully, and the chicken gets super tender.

3. Why Does My Chicken Noodle Soup Look Cloudy?

Cloudy soup usually happens when you cook the noodles directly in the broth. The starch from pasta makes the liquid thick and murky instead of clear. Boiling the soup too hard can also make it cloudy by breaking up the ingredients too much.

To get clear soup, cook your noodles separately and add them to each bowl when serving. Simmer the soup gently instead of boiling it hard. If you want to thicken your soup on purpose, cooking the noodles in the broth is actually a good way to do it – some people prefer thicker, heartier soup over clear broth.

4. Can I Use Different Vegetables In This Soup?

Absolutely! This recipe is very flexible. I sometimes add corn, green beans, or peas. Potatoes make it heartier – just dice them small so they cook through. Bell peppers add nice color and crunch. Mushrooms give it an earthy flavor.

This Cici’s Pizza Chicken Noodle Soup Recipe is a comforting and simple dish anyone can make. It’s fresh, flavorful, and perfect for any day.

You’ll love how easy it is to adjust flavors and make it your own. Try it today and enjoy every spoonful!