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Costco Chicken Noodle Soup Copycat Recipe
Ash Tyrrell

Costco Chicken Noodle Soup Copycat Recipe

I finally cracked the code on my favorite food court find, and now I'm sharing it with you. After a few messy attempts and one too many mushy noodle batches, I landed on a bowl that tastes just like the one I used to grab on my Costco runs.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons salted butter — gives the broth that rich slightly buttery base Costco's version is known for
  • 1 tablespoon olive oil — keeps the butter from burning while the veggies soften
  • 1 large yellow onion diced — builds the savory backbone of the broth
  • 3 stalks celery sliced — adds a fresh, slightly peppery crunch
  • 3 large carrots sliced — brings natural sweetness and a pop of color
  • 3 cloves garlic minced — fresh garlic makes a noticeable difference over the jarred kind
  • 10 cups chicken stock — use a good quality stock since it's the main flavor carrier
  • 1 bay leaf — infuses a subtle earthy depth while it simmers
  • 1 teaspoon dried thyme — the classic herb that gives this soup its cozy aroma
  • 1/2 teaspoon dried parsley — rounds out the herb blend without overpowering
  • Salt and freshly ground black pepper to taste — always taste before adding more, stock can already be salty
  • 3 cups shredded rotisserie chicken — a warm rotisserie chicken saves time and adds deep flavor
  • 8 ounces wide egg noodles — hold their shape better than thin noodles once they hit the hot broth
  • Fresh parsley chopped, for garnish — a small sprinkle brightens the whole bowl right before serving

Method
 

  1. I start by melting the butter and olive oil together in my stockpot over medium-high heat. Once it's shimmering, I toss in the onion, celery, and carrots and let them soften for about five minutes. This step wakes up all the natural sweetness in the vegetables before the broth goes in.
  2. I stir in the minced garlic once the vegetables have softened and let it cook for just thirty seconds. Garlic burns fast, so I keep the spoon moving the whole time. This short cook releases the aroma without turning it bitter.
  3. Next, I pour in the chicken stock along with the bay leaf, thyme, and parsley. I give everything a good stir, then bring the pot up to a gentle boil. This is where the broth really starts smelling like the real deal.
  4. Once it's boiling, I drop the heat down to a low simmer and let it cook uncovered for about fifteen minutes. This gives the vegetables time to turn tender and lets all those herbs infuse the broth. I taste and adjust the salt and pepper here.
  5. I stir in the egg noodles and let them cook right in the broth for about seven to nine minutes, or until they're just tender. Cooking them directly in the pot lets them soak up extra flavor instead of tasting bland and separate.
  6. As soon as the noodles are done, I remove the pot from the heat and fold in my shredded rotisserie chicken. Since it's already cooked, it only needs a few minutes to warm through in the hot broth. This keeps the chicken tender instead of rubbery.
  7. Before serving, I always give the broth one more taste and adjust the seasoning if needed. I ladle it into bowls and finish each one with a sprinkle of fresh parsley. That last touch makes it look just as good as it tastes.

Notes

  • I always use a warm rotisserie chicken instead of raw chicken breast since it saves time and tastes richer.
  • I like adding an extra splash of stock if I'm planning on leftovers, since the noodles keep soaking up liquid.
  • I sometimes stir in a squeeze of fresh lemon juice right before serving for a little brightness.
  • I use wide egg noodles instead of thin ones because they hold up better and don't turn mushy as fast.
  • I keep my herbs simple, since too many competing flavors can drown out that classic Costco taste I'm going for.