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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup with a quick sautéed vegetable base and simmered egg noodles for a comforting, not-mushy texture. Shredded chicken warms through at the end so the broth stays bright and flavorful with lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 cup leftover rotisserie chicken pulled and shredded (use 2–3 cups as available)
  • 3 carrots sliced
  • 3 celery sliced
  • 0.5 onion diced
  • 3 garlic minced
Broth and seasonings
  • 6 cup chicken broth
  • 1 tbsp butter or olive oil
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.25 tsp garlic powder
  • 1 tbsp lemon juice juice of 1/2 lemon
Noodles and finishing
  • 6 oz egg noodles
  • 0.1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter (or olive oil) in a large pot and sauté onion, carrots, and celery until softened, 4-5 minutes.
  2. Add garlic and cook for 1 minute, stirring, until fragrant; don’t brown it.
Simmer the broth and noodles
  1. Pour in chicken broth and add thyme, dried parsley, and garlic powder, then bring the mixture to a boil.
  2. Add egg noodles and cook 5-6 minutes until almost tender.
Heat the chicken and finish
  1. Stir in leftover rotisserie chicken and simmer 3-4 minutes until heated through.
  2. Squeeze in lemon juice and season with salt and pepper to taste.
  3. Garnish with fresh parsley and serve hot.

Notes

Pro tip: add the chicken and lemon at the end to keep the noodles tender and the broth tasting fresh. Store in the fridge up to 3 days; reheat gently on the stove, adding a splash of broth if the soup thickens. Freezing is not ideal because egg noodles can soften further. For a lower-sodium option, choose low-sodium chicken broth and adjust salt to taste.