Unbelievably delicious and ridiculously easy, this Costco chicken noodle soup transforms that iconic rotisserie chicken into the coziest bowl of comfort you’ll ever taste! Using pre-cooked chicken means we skip hours of simmering while still achieving incredible depth of flavor that’ll make you feel like a kitchen wizard.
Why This Recipe Works
- Using Costco’s rotisserie chicken saves you hours of cooking time while delivering incredible flavor and perfectly tender meat that doesn’t dry out during the simmering process
- The combination of fresh vegetables and aromatic herbs creates layers of flavor that develop beautifully in just under an hour, making this taste like it simmered all day
- Adding the egg noodles at the perfect moment ensures they cook to al dente perfection without becoming mushy or absorbing all the broth
- Finishing with fresh parsley and a squeeze of lemon brightens all the flavors and adds that restaurant-quality touch that makes this soup extraordinary
- The recipe scales beautifully for meal prep and tastes even better the next day, making it perfect for busy weeknights or cozy weekend lunches
Ingredients
- 1 whole Costco rotisserie chicken, meat shredded (about 4 cups)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, finely chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (preferably low-sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 8 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
- Soup bowls
Instructions
Prepare Your Ingredients and Shred the Chicken
Start by removing all the meat from your Costco rotisserie chicken. I like to do this while the chicken is still slightly warm as the meat comes off the bones more easily. Use two forks to shred the chicken into bite-sized pieces, aiming for about 4 cups total. While you’re working on the chicken, have your vegetables prepped and ready to go – dice the onion, slice the carrots into 1/4-inch rounds, chop the celery, and mince the garlic. Having everything measured and prepared before you start cooking (what chefs call “mise en place”) makes the process flow smoothly and ensures you don’t burn anything while scrambling to chop the next ingredient. Pro tip: save the chicken bones and skin to make an incredible homemade stock later!
Sauté the Aromatic Vegetables
Heat the olive oil in your large stockpot over medium heat until it shimmers, about 2-3 minutes. Add the diced onion, sliced carrots, and chopped celery, stirring to coat everything in the oil. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. You’ll notice the carrots brighten in color and the celery becomes more fragrant. Add the minced garlic and cook for just 60 seconds more until fragrant – be careful not to burn the garlic as it will turn bitter. This step builds the flavor foundation of your soup, so don’t rush it! The natural sugars in the vegetables caramelize slightly, adding depth and sweetness that balances the savory broth.
Build the Flavor Base with Broth and Herbs
Pour in the 8 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor gold! Add the bay leaves, dried thyme, black pepper, and 1 teaspoon of salt. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Let it cook uncovered for 15 minutes at a steady simmer where you see small bubbles breaking the surface occasionally. This allows the vegetables to become perfectly tender while the herbs infuse the broth with their aromatic qualities. Taste the broth and adjust seasoning if needed – remember the noodles and chicken will add saltiness later. The broth should taste well-seasoned but not overpowering at this stage.
Cook the Noodles to Perfect Doneness
Add the 8 ounces of wide egg noodles to the simmering broth and cook for exactly 8 minutes, stirring occasionally to prevent sticking. Set a timer because egg noodles can go from perfectly al dente to mushy in just a minute or two! The noodles should be tender but still have a slight bite to them. If you prefer softer noodles, cook for an additional 1-2 minutes but no longer. Remember that the noodles will continue to absorb liquid even after cooking, so we want them slightly underdone when we add the chicken. This is the perfect time to chop your fresh parsley and have your lemon ready for the final touches.
Finish with Chicken and Fresh Elements
Turn off the heat and immediately add the shredded chicken to the pot. Stir gently to combine and let it sit for 3-5 minutes just to warm the chicken through – since it’s already cooked, we just want to heat it without making it tough. Stir in the fresh parsley and lemon juice right before serving. The lemon juice brightens all the flavors and cuts through the richness, while the parsley adds freshness and color. Ladle into bowls and serve immediately. If you’re not serving right away, keep the noodles separate until serving time to prevent them from becoming too soft and absorbing all the broth.
Tips and Tricks
For the absolute best flavor, consider making your own chicken stock using the bones from the Costco rotisserie chicken. Simply place the carcass in a large pot, cover with water, add a quartered onion, a couple of carrots and celery stalks, a tablespoon of peppercorns, and a bay leaf or two. Simmer for 3-4 hours, strain, and you’ll have the most incredible rich broth that takes this soup to Michelin-star level. If you’re short on time, store-bought broth works perfectly fine, but opt for low-sodium versions so you can control the salt level yourself. When shopping for egg noodles, look for the wide variety as they hold up better in soup and provide that classic chicken noodle soup texture we all love. If you can’t find wide egg noodles, pappardelle broken into pieces or even fettuccine works in a pinch.
For meal prep enthusiasts, this soup freezes beautifully but with one crucial modification: freeze it without the noodles. Cook the soup completely, let it cool, then portion into freezer-safe containers without the noodles. When ready to serve, thaw overnight in the refrigerator, reheat on the stove, and cook fresh noodles directly in the reheated soup for the perfect texture every time. If you accidentally overcook your noodles, don’t despair! Simply drain them, rinse with cool water to stop the cooking process, and add them to individual bowls before ladling the hot soup over them. This prevents them from becoming mushy in the leftover soup.
For an extra layer of flavor, consider adding a parmesan rind to the broth while it simmers – it adds incredible umami depth that makes the soup taste like it’s been cooking for days. If you like a thicker soup, make a quick slurry with 2 tablespoons of cornstarch and 1/4 cup of cold water, then stir it into the simmering broth before adding the noodles. For those who enjoy a bit of heat, add a pinch of red pepper flakes with the dried herbs or serve with hot sauce on the side. Always taste and adjust seasoning at the end, as the saltiness can vary depending on your broth and the rotisserie chicken seasoning.
Recipe Variations
- Creamy Version: Stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking for a rich, velvety texture that feels incredibly indulgent. This variation works particularly well if you add some diced potatoes along with the carrots for a heartier, stew-like consistency that’s perfect for cold winter nights.
- Asian-Inspired Twist: Replace the egg noodles with rice noodles or ramen noodles, swap the thyme with fresh ginger and star anise, and finish with soy sauce, sesame oil, and fresh cilantro instead of parsley. Add some shiitake mushrooms and baby corn for authentic flavor that will transport your taste buds straight to your favorite noodle shop.
- Italian Wedding Style: Add 1 pound of small meatballs (you can use store-bought or make quick ones with ground chicken, breadcrumbs, and Italian seasoning) during the last 10 minutes of cooking. Use ditalini pasta instead of egg noodles and finish with fresh basil and a sprinkle of parmesan cheese for a heartier meal that kids absolutely adore.
- Spicy Southwest Version: Add a can of diced green chiles, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder with the other spices. Use corn instead of noodles and top with avocado slices, tortilla strips, and a squeeze of lime for a completely different flavor profile that’s still incredibly comforting.
- Low-Carb Option: Omit the noodles entirely and add extra vegetables like zucchini noodles (add at the very end), cauliflower florets, or chopped kale. The rich broth and tender chicken make this satisfying even without the carbs, and it becomes a perfect option for those watching their carbohydrate intake while still craving comfort food.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While wide egg noodles are traditional, you can substitute with any pasta you have on hand. Smaller shapes like ditalini, orzo, or small shells work particularly well because they’re easy to eat with a spoon. If using dried pasta, adjust the cooking time according to package directions, adding it to the simmering broth and testing for doneness a minute before the recommended time. Fresh pasta cooks much faster, usually in 3-4 minutes, so add it toward the very end. Just remember that pasta will continue to absorb liquid, so you might need to add extra broth if you’re planning on having leftovers.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb broth, so when reheating, you may need to add a splash of additional broth or water to achieve your desired consistency. For best results, reheat gently on the stove over medium-low heat, stirring occasionally until heated through. I don’t recommend microwaving as it can make the noodles rubbery and heat unevenly. If you know you’ll have leftovers, consider storing the noodles separately from the broth and combining when reheating.
Can I make this soup in a slow cooker?
Yes, this adapts beautifully to a slow cooker! Sauté the vegetables on the stove first to develop flavor, then transfer everything except the noodles and fresh herbs to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add the noodles and cook until tender, then stir in the chicken, parsley, and lemon juice. The slow cooker method allows the flavors to meld even more deeply, but you’ll miss some of the brightness that the quick stovetop method provides.
What if my soup becomes too thick?
If your soup thickens too much (usually from the noodles absorbing liquid), simply add more chicken broth or water until it reaches your desired consistency. I recommend heating the additional liquid first before adding it to prevent cooling down your soup. For future reference, you can cook the noodles separately and add them to individual bowls, then ladle the broth over them. This prevents the noodles from absorbing all the liquid and ensures perfect texture even for leftovers. If you’ve already combined everything, just remember that soup often thickens as it sits, so expect to adjust with more liquid when reheating.
Can I use raw chicken instead of rotisserie?
Certainly! If using raw chicken, cut 1.5 pounds of boneless, skinless chicken breasts or thighs into 1-inch pieces. Add them to the pot after sautéing the vegetables but before adding the broth. Cook for 5-7 minutes until no longer pink, then proceed with adding broth and other ingredients. The cooking time will be slightly longer to ensure the chicken is fully cooked through. While this method works fine, you’ll miss the incredible flavor that the seasoned rotisserie chicken skin and bones impart to the dish.
Summary
This Costco chicken noodle soup transforms a rotisserie chicken into extraordinary comfort food in under an hour. With layers of flavor from fresh vegetables and herbs, perfectly cooked noodles, and bright finishing touches, it’s weeknight magic that tastes like it simmered all day.
