Costco Chicken Noodle Soup Copycat Recipe
This copycat Costco chicken noodle soup recipe gives you that same rich, brothy bowl you grab from the food court, made entirely at home with one pot and about an hour of your time. It’s the kind of soup that actually tastes like something, with a deeply savory broth, tender shredded chicken, and soft egg noodles that hold up without turning to mush.
It comes together faster than you’d think, and the ingredients are straightforward enough that you can shop for them at any grocery store.
Why I Love This Recipe
The broth here gets its depth from a simple trick: you simmer the raw chicken directly in the stock instead of adding pre-cooked meat. That 30-minute simmer pulls collagen and flavor into the liquid in a way that using leftover rotisserie chicken just doesn’t.
The noodles go in last, which keeps them from soaking up all the broth and turning soft.
This is the version I keep coming back to on weeknights when I want something satisfying without a lot of cleanup.
Recipe Ingredients
- 1.5 lbs boneless, skinless chicken thighs – Thighs stay juicy after simmering; breasts work but can dry out
- 8 cups low-sodium chicken stock – Low-sodium lets you control the salt level
- 3 medium carrots, peeled and sliced into coins – About 1.5 cups; cut them around 1/4 inch thick so they cook through evenly
- 3 stalks celery, sliced – Adds mild savory flavor and a little texture
- 1 medium yellow onion, diced – Yellow onion gives the best base flavor here
- 4 cloves garlic, minced – Fresh garlic, not jarred
- 2 tbsp olive oil – For softening the vegetables
- 2 cups egg noodles, dry – Wide egg noodles are closest to the Costco version
- 1 tsp dried thyme – Earthy and warm without being overpowering
- 1 bay leaf – Remove before serving
- 1 tsp kosher salt, plus more to taste – Start here and adjust at the end
- 1/2 tsp black pepper – Freshly cracked if you have it
- 2 tbsp fresh flat-leaf parsley, chopped – Stirred in at the end for brightness
Variations / Substitutions
- Chicken breasts instead of thighs – They’ll shred a bit drier but still work fine; reduce the simmer time by about 5 minutes.
- Rotisserie chicken – Stir in 3 cups of shredded rotisserie meat after the vegetables are cooked, skip the 30-minute simmer, and let it heat through for about 5 minutes before adding the noodles.
- Gluten-free noodles – Rice noodles or GF pasta work; check the package time and add accordingly, as they often cook faster.
- Bone broth instead of stock – Gives a richer, slightly thicker result with more protein.
- Extra heat – A pinch of red pepper flakes added with the garlic gives the soup a mild, pleasant warmth.
- No fresh parsley – Dried parsley (1 tsp) stirred in with the thyme is a fine stand-in, just not as bright.
If you enjoy soups like this, you might also want to look up a Copycat Costco Clam Chowder Recipe.
How To Make Chicken Noodle Soup
Step 1: Soften the Vegetables
Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sliced celery and cook for about 5 minutes, stirring occasionally, until the onion is soft and just starting to go translucent. Add the 4 cloves minced garlic and cook for 1 more minute, stirring constantly so it doesn’t brown.
You’ll smell the garlic open up and the onion will look glossy. That’s the base of the whole soup sorted.
Step 2: Simmer the Chicken
Add the 1.5 lbs chicken thighs, sliced carrots, 8 cups chicken stock, 1 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot. Bring everything to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered for 30 minutes, until the chicken is cooked through to an internal temp of 165°F (74°C).
The broth will deepen in color and the surface will get a light, slightly golden shimmer as the chicken fat renders in. That’s exactly what you want.
Step 3: Shred the Chicken
Lift the chicken thighs out of the pot with tongs and set them on a cutting board. Use 2 forks to pull the meat apart into rough, bite-sized shreds. While you shred, fish out and discard the bay leaf from the pot.
The chicken should pull apart easily with almost no resistance. If you’re getting big rubbery chunks, the meat probably needs another 5 minutes in the simmering broth.
Step 4: Cook the Noodles
Return the shredded chicken to the pot and bring the broth back up to a boil over medium-high heat. Add the 2 cups dry egg noodles and cook for 8 to 10 minutes, stirring once or twice, until the noodles are tender but still have a little chew. Taste the broth and add more salt if it needs it.
The noodles will absorb some liquid as they cook, so the soup will thicken slightly. That’s normal and actually makes the texture closer to the Costco version.
Step 5: Stir in the Parsley and Serve
Turn off the heat and stir in the 2 tbsp fresh chopped parsley. Ladle the soup into bowls immediately, making sure each portion gets a good mix of noodles, chicken, and vegetables. Finish each bowl with a small extra pinch of black pepper on top.
Recipe Tips
- Choose your pot size carefully. This recipe makes a generous batch and the noodles expand as they cook. Use at least a 6-quart pot so you’re not babysitting a pot that keeps threatening to overflow.
- Don’t walk away during the noodle stage. Egg noodles go from tender to mushy fast. Set a timer for 8 minutes and check them before the full 10.
- Salt in layers. The recipe calls for 1 tsp at the start, but stock brands vary a lot in saltiness. Always taste before you add the noodles, and again right before serving.
- If you want to make it ahead, cook the soup through the shredding step and refrigerate it. Add the noodles fresh when you reheat, or they’ll soak up the broth overnight and turn soft.
Cook times vary slightly by pot size and stove output:
| Pot Size | Heat Level | Simmer Time for Chicken |
|---|---|---|
| 4-quart | Medium-low | 35 minutes |
| 6-quart | Medium | 30 minutes |
| 8-quart | Medium | 28 to 30 minutes |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 4 days. The noodles will continue to absorb broth in the fridge, so the soup will be thicker the next day. Add a splash of stock when you reheat to loosen it back up.
- Reheating – Warm over medium-low heat on the stovetop for about 5 to 8 minutes, stirring occasionally. Microwave works too; cover loosely and heat in 90-second bursts, stirring between each.
What To Serve With Chicken Noodle Soup
A thick slice of crusty sourdough bread is the move here, because the open crumb soaks up the broth without falling apart the way a softer sandwich bread would. A simple green salad with a sharp vinaigrette also works well alongside it, since the acidity cuts through the richness of the broth and keeps the meal from feeling heavy. If you want something more substantial, a grilled cheese on sturdy white bread gives you a salty, crispy contrast to the soft noodles and tender chicken.
Frequently Asked Questions
Can I freeze this soup?
Yes, but freeze it before adding the noodles. Egg noodles turn mushy after freezing and thawing; add fresh noodles when you reheat the frozen base.
Can I use chicken broth instead of stock?
Yes. Broth is slightly thinner and less rich than stock, but it works fine. Just taste as you go and adjust the seasoning, since some broths are saltier than stock.
My broth tastes a bit flat. What went wrong?
It almost always means it needs more salt. Add 1/4 tsp at a time, stir, and taste again. A small squeeze of lemon juice (about 1 tsp) can also sharpen the flavor without making it taste citrusy.
How do I keep the noodles from soaking up all the broth overnight?
Cook and store the noodles separately from the broth if you know you’ll have leftovers. Combine them in the bowl when you serve, and the soup will stay brothy for days.
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Ingredients
Method
- Heat 2 tbsp olive oil in a large pot over medium heat. Cook the diced onion and sliced celery for 5 minutes until softened. Add 4 cloves minced garlic and stir for 1 minute.
- Add the 1.5 lbs chicken thighs, sliced carrots, 8 cups chicken stock, 1 tsp thyme, 1 bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then simmer uncovered for 30 minutes until chicken reaches 165°F (74°C).
- Remove the chicken and shred it into pieces using 2 forks. Discard the bay leaf.
- Return the shredded chicken to the pot, bring back to a boil, add 2 cups dry egg noodles, and cook for 8 to 10 minutes until tender. Taste and adjust salt.
- Turn off the heat, stir in 2 tbsp chopped fresh parsley, and ladle into bowls with a pinch of black pepper on top.
