Fast, easy, delicious: Rotisserie chicken the perfect soup hack for busy weeknights

Cooler temperatures. Shorter days. Busier schedules. It’s that time of year again — you know what I’m talking about. It’s back to … soup season!

What could be better than a steaming bowl of chicken noodle soup that’s fast, easy and delicious?

Enter the rotisserie chicken. And if you pay attention to social media, you know the chicken from Costco is the perennial favorite. At just $4.99 — yes, the same price since 2009 — it’s a deal that’s hard to resist. (And let’s be honest, they place it at the back of the store for a reason. Who leaves Costco with just a chicken?)

But I digress. Remove the skin, shred the meat and you’ve got the perfect base for a hearty, comforting dinner. This recipe leans on the classic combo of carrots, celery, onion and garlic, but feel free to skip or swap depending on your taste.

You can cook the noodles right in the broth, but I like to make them separately. That way, the soup reheats beautifully, the noodles don’t swell and get soggy, and you can even freeze portions for later.

Need a little extra brightness? A squeeze of lemon juice at the end cuts through the richness and makes the flavors pop.

And there you have it — comfort in a bowl. Best of all, it’s ready in less time than it takes to find parking at Costco.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

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Costco Chicken Noodle Soup

2 tablespoons olive oil

1 yellow onion, diced (1 cup)

3 carrots, sliced ¼-inch thick (1½ cups)

3 celery stalks, sliced (1 cup)

2 cloves garlic, minced

8 cups low-sodium chicken broth

1 bay leaf

1 teaspoon dried thyme

4 cups shredded rotisserie chicken (skin removed)

2½ cups wide egg noodles (about 6 ounces)

Salt and pepper to taste

Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery until softened. Add the garlic and cook until fragrant, about 60 seconds. Pour in the broth while scraping the browned bits from the bottom of the pot.

Add the bay leaf and thyme. Bring to a gentle simmer (not boil), then reduce the heat to low. Cover and cook for 25 minutes. Stir in the shredded chicken and noodles. Simmer uncovered for an additional 8 minutes. Remove the bay leaf. Season with salt and pepper as needed.

If using cooked noodles, add them to the individual bowls and pour the soup over them.

Serves 4.

— Adapted from allrecipes.com.