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costco chicken noodle soup recipe

Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken stock
  • 3 medium carrots, peeled and sliced into coins
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups dry egg noodles
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh flat-leaf parsley, chopped

Method
 

  1. 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.
  2. 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).
  3. Remove the chicken and shred it into pieces using 2 forks. Discard the bay leaf.
  4. 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.
  5. Turn off the heat, stir in 2 tbsp chopped fresh parsley, and ladle into bowls with a pinch of black pepper on top.

Notes

This soup thickens a lot as it sits because the noodles keep absorbing liquid. If you're making it for meal prep, cook the noodles separately and combine when you serve. The broth base keeps well in the fridge for 4 days and actually tastes better the next day once the flavors have had time to settle.