Homemade Chicken Noodle Soup Made with Costco Canned Chicken
The HH has been making this soup for close to 30 years now and let me tell you Bob, it is pretty much the best thing ever on a chilly afternoon or when you’re feeling under the weather.
In years past he’s made his chicken noodle soup with a Costco rotisserie chicken, chicken from a bbq or even shredded chicken that was left over from taco night. These days though, he uses a can of Costco chicken breast.
Not only does this recipe save time because we’ve always got a can of chicken breast in our pantry, but it also saves money {the current price of a can of chicken is $1.66} and the hassle of running to the store at the last minute since all the ingredients in this recipe are things we always have on hand.
Quick, hearty and satisfying… what more could you ask for in a chicken noodle soup.
This recipe, it’s a keeper! I hope you like it as much as we do.
~Mavis
Homemade Chicken Noodle Soup Made with Costco Canned Chicken
Ingredients
12 cups chicken stock
12 ounces egg noodles
2 tablespoons olive oil
2 large carrots, sliced
3 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon rosemary
1/2 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
12.5 ounce can Costco chicken breast, drained
Instructions
In a large stock pot over medium heat, bring chicken stock to a boil. Cover and reduce heat to a simmer.
Bring a pot of water to a boil and cook egg noodles according to the directions on the package. Drain, and set noodles aside.
In a large pan, sauté carrots, celery and onions in olive oil for 5 minutes. Add garlic and sauté 2 more minutes. Continue cooking vegetables until desired softness is reached. Add spices and chicken, stir well.
Slowly pour mixture into the large pot with chicken stock. Add noodles. Simmer over medium heat for an additional 5 minutes before serving.
Suemn says
I’ve never made chicken noodle soup with Costco canned chicken breast before but now I’m going to try it:)
Kathy Peterson says
Why do you cook the noodles separately instead of in the chicken broth?
Lana says
Yes. Way too many steps. Saute the vegetables, add remaining ingredients and simmer until the noodles are cooked. Done and only one pot.
Tina says
Yes! Great suggestion! Agreed!
Mavis Butterfield says
Because they make the broth more starchy. So we cook them separately.
Dianne says
Yay! I was excited to let my husband know that Mavis cooked her noodles separate the same way we do! Less starch! And fresh noodles in every batch. I don’t like how the noodles taste or texture once frozen and reheated.
Barbara Barger says
Great suggestion.
Jules says
Looks delicious! Definitely going to try it this winter
Alice says
It looks wonderful.
I probably wouldn’t drain the canned chicken, I think the liquid would just add to the stock.
Kelli says
Drain it! It’s just water. No flavor. It will just dilute the stock.
Nadia says
Mavis, do you make your own stock? if so can you share the recipe, if not, can you share which brand name stock you use? Do you have a good recipe for a vegetable stock? Thank you for sharing your recipes with us.
Mel says
I’m not sure what Mavis does, but I’ve been using this stock recipe for a couple years:
https://cooking.nytimes.com/recipes/1015731-roasted-turkey-stock
You can use chicken bones instead of turkey. I keep a bag in my freezer of veggie scraps and one of chicken bones so I have them ready to use.
I’m not sure if it’s a coincidence, but I’m pretty sure this stock has cured every cold we’ve ever had. I have even taken it to work in the past for students with lingering colds (pre-Covid, when there wasn’t as much risk of them still attending class when under the weather).
Mavis Butterfield says
I’ve been using the Better Than Bullion brand of chicken {and beef} stock for years now and love it. Costco sells the 16 ounce container for about $4.99-$5.99 these days. This is what the jar looks like: https://amzn.to/3toPEgD
Dianne says
And we use the same with added chicke and veggie stock!
Stephen Toth says
The Better Than Boullion brand of chicken {and beef} stock is far superior to any other bouillon to give your soups a big flavor boost. The price at Costco for the large jar is a substantial bargain when compared to supermarket prices.
Lauralli says
The best stock I make is with leftover rotisserie chicken skin & bones. Toss in some onion, celery, bell pepper along with seasonings like garlic powder, salt, pepper…whatever you like. Water to fill crockpot. Cook overnight….in the garage so I don’t wake up to the smell. Or cook in crockpot all day and then strain. It is fantastic! Extra you don’t need right away can be frozen.
Mimi says
Since you’ve mentioned Costco canned chicken several times lately, I tossed some in my cart today. I will try the soup recipe when the weather cools down.
Another reason to cook noodles separately: you can freeze a portion of the basic soup mixture for another time and cook the noodles just before serving. Frozen cooked noodles aren’t that great in my opinion.
Dianne says
I do the same Mimi, for the same reason, and cuts the starch. No frozen noodles for me!
Mel says
I was just looking for a new chicken noodle soup! I always make the noodles separately because I find it freezes better that way, and I always make enough to freeze.
Ca says
I just got done making chicken noodle soup! Recipe a little too late for today but will try it next time. I use canned chicken for alot of dishes. I always save the broth from the drained chicken. There are lots of uses for that liquid. Today I put it in the chicken broth for my soup. I also use it to give gravy some oomph. If I just need the chicken meat then I freeze the broth for future meals. It’s a little salty so I just cut down on the added salt for my dish. Give it a try!
Nadia says
Thank you to everyone who responded to my query about the stock. I appreciate it and will check it out tomorrow.
Ashley Bananas says
I love the idea of using your crockpot. Do you just set it on low? And how many hours would you say roughly you cook it for?
Other question, ( I have never made homemade stock). Do you use it right away? Or freeze it? What would be a good way to preserve it if you dont use it all? Thanks!
Bobbi Tarlton says
Can you freeze the soup?
Gil says
Just trying to figure out where the serving size is on the recipe.