Chicken noodle soup Chicken noodle soup

Try our version of this classic next time you're feeling under the weather.

Comfort food varies from country to country, but always offers nourishment and instant warmth in abundance – the culinary equivalent to a big-hearted hug from close friends or family. There’s no doubt that our appetites change with the seasons. In summer, nothing quenches the thirst on a hot January day like juicy stone fruits, such as mangoes and nectarines, salads and fresh seafood. In winter, we reach for antidotes to the cold, which in our household, includes a heavy rotation of hearty soups, tender, slow-cooked meat and comforting carbohydrates.


Serves 6


2 hours



  • 2 carrots, peeled and chopped
  • 200g mushrooms, quartered
  • 1 medium potato, peeled and chopped
  • 1 onion, chopped
  • 1kg chicken maryland fillet, boneless & skin on
  • 1L chicken or vegetable stock
  • 120g thick dried egg noodles
  • Fresh lemon wedges, to serve
  • 1 lemon, juiced
  • Chopped parsley leaves, to serve


In a large heavy-based pot, add all the vegetables. Arrange the chicken over the top, and add the stock with 500ml water.
Season well, then bring to the boil over high heat. Reduce the heat to low, then simmer, covered, for 1½ hours.
Add the noodles and simmer for another 10 minutes. Shred the chicken and serve hot with fresh lemon and parsley.

Originally published in The Costco Connection, May/Jun 2022. Pick up the latest copy at your local warehouse or read it online.