Soups

Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: Kirkland Rotisserie Chicken — 1 whole, shredded (~$4.99); Kirkland Chicken Broth — 8 cups (~$2.00, from 6-pack of 32 oz cartons); Organic Carrots — 4 medium, peeled and sliced (~$1.00, from 10 lb bag); Organic Celery — 4 stalks, sliced (~$0.75, from celery bunch); Kirkland Olive Oil — 2 tbsp (~$0.20, from 2L bottle); 8 oz wide egg noodles; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 bay leaves; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped; Squeeze of lemon juice (optional, but it brightens everything)

"The soup your grandma would make if she had a Costco membership and a busy schedule."

Prep 15 min

Cook 20 min

Servings8

Cost $1.75/serving

Kirkland Rotisserie Chicken — 1 whole, shredded (~$4.99)
Kirkland Chicken Broth — 8 cups (~$2.00, from 6-pack of 32 oz cartons)
Organic Carrots — 4 medium, peeled and sliced (~$1.00, from 10 lb bag)
Organic Celery — 4 stalks, sliced (~$0.75, from celery bunch)
Kirkland Olive Oil — 2 tbsp (~$0.20, from 2L bottle)

Other Ingredients

8 oz wide egg noodles 1 medium yellow onion, diced 3 cloves garlic, minced 2 bay leaves 1 tsp dried thyme 1/2 tsp dried rosemary 1 tsp salt (adjust to taste) 1/2 tsp black pepper 2 tbsp fresh parsley, chopped Squeeze of lemon juice (optional, but it brightens everything)

Storage & Freezing

Refrigerate in an airtight container for up to 5 days. The noodles will soak up broth as it sits — add a splash of extra broth when reheating. Freezes well for up to 3 months, but consider freezing the soup without the noodles and adding fresh ones when you reheat (frozen noodles get mushy).

The Game Plan

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
Add garlic, thyme, and rosemary. Stir for 30 seconds until fragrant.
Pour in the chicken broth. Add bay leaves, salt, and pepper. Bring to a boil.
Add egg noodles and cook for 8-10 minutes until the noodles are tender.
Stir in the shredded rotisserie chicken and cook 2-3 minutes more until heated through.
Remove bay leaves. Stir in fresh parsley and a squeeze of lemon juice if using. Taste and adjust seasoning.
Ladle into bowls and serve with crusty bread, because that's the law.

Classic Chicken Noodle Soup

The Game Plan

The Day 2 Evolution

Pour over mashed potatoes for a cozy open-face situation

Strain out the solids and use them as a pot pie filling

Reduce the broth and toss with buttered egg noodles for a quick chicken noodle skillet

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