Costco Chicken Noodle Soup Recipe

This Costco Chicken Noodle Soup is a comforting and classic recipe, which is made with a rich homemade stock and tender egg noodles. It’s the ultimate comfort food, ready in about 40 minutes.

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Costco Chicken Noodle Soup Recipe Ingredients

• 1/2 Tablespoon butter
• 2 ribs celery, diced
• 3-4 large carrots, diced
• 1 clove garlic, minced
• 10 cups chicken stock, or broth
• 1 teaspoon salt, to taste
• ½ teaspoon freshly ground black pepper, to taste
• 1/8 teaspoon dried rosemary, or more, to taste
• 1/8 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes
• 4 cups dry egg noodles, farfalle or other bite-size pasta
• 3 cups cooked, shredded rotisserie chicken
• 1 teaspoon Better than Bouillon chicken flavor (or more, as needed)

How To Make Costco Chicken Noodle Soup

1. Sauté the Vegetables: In a large stockpot, melt the butter over medium-high heat. Add the diced celery and carrots and sauté for 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Build the Broth: Pour in the chicken stock. Season the broth with rosemary, thyme, crushed red pepper flakes, salt, and pepper. For a richer flavor, stir in a teaspoon of “Better than Bouillon” chicken base. Bring the broth to a rolling boil.
3. Cook the Noodles: Add the dry egg noodles to the boiling broth and cook until they are just al dente, according to the package directions. Be careful not to overcook them.
4. Add Chicken and Serve: As soon as the noodles are tender, remove the pot from the heat. Stir in the shredded rotisserie chicken. Taste the broth again and add more seasonings if needed. Serve the soup hot.

Recipe Tips

• How do I get the most flavorful soup? The secret to a truly exceptional chicken noodle soup is using homemade chicken stock. It’s easy to do if you use a rotisserie chicken for the meat; simply simmer the leftover carcass and bones with some vegetables for a few hours to create a rich, golden broth.
• How do I prevent mushy noodles? Do not overcook the noodles. They will continue to soften in the hot broth even after you take the pot off the heat. Cook them until they are “al dente,” meaning they are tender but still have a slight bite.
• Can I boost the flavor of store-bought broth? Yes. If you’re using store-bought broth, stirring in a teaspoon of a concentrated chicken base like “Better than Bouillon” is a fantastic way to add a deeper, more homemade flavor.
• Can I make this soup ahead of time? Yes. For the best texture, prepare the soup base (steps 1 and 2) and store it in the refrigerator. When you’re ready to serve, bring the broth to a boil, then add the noodles and chicken and cook until ready.

What To Serve With Chicken Noodle Soup

This classic soup is a comforting meal on its own, but it’s even better with:

• Warm, crusty bread or soft dinner rolls for dipping.
• Saltine or oyster crackers.
• A simple grilled cheese sandwich.
• A light side salad.

How To Store Chicken Noodle Soup

Store: Let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 4-5 days. Note that the noodles will continue to absorb the broth and will be much softer in the leftovers. Freeze: Allow the soup to cool completely and store it in a freezer-safe container for 2-3 months. For the best texture upon reheating, slightly undercook the noodles before freezing.

Chicken Noodle Soup Nutrition Facts

• Calories: 206kcal
• Protein: 23g
• Fat: 6g
• Carbohydrates: 14g
• Sodium: 934mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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