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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup made on the stovetop with a quick sautéed vegetable base and tender egg noodles. The golden broth is finished with lemon juice for bright flavor and topped with fresh parsley.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Leftover rotisserie chicken noodle soup
  • 2 cup leftover rotisserie chicken Pulled and shredded. Use 2–3 cups depending on how much chicken you have.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 0.5 onion Diced.
  • 3 garlic Minced (about 3 cloves).
  • 6 cup chicken broth
  • 1 tbsp butter or olive oil Choose one.
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.25 tsp garlic powder
  • 6 oz egg noodles
  • 0.5 lemon Juice of 1/2 lemon.
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot and sauté onion, carrots, and celery over medium heat for 4-5 minutes, stirring until the vegetables soften and the onion looks translucent.
Build the broth base
  1. Add garlic and cook for 1 minute until fragrant, then pour in chicken broth and stir in thyme, dried parsley, and garlic powder.
Cook the noodles
  1. Bring the pot to a boil, add egg noodles, and cook for 5-6 minutes until almost tender, stirring occasionally so the noodles don’t stick.
Heat the chicken through
  1. Add leftover rotisserie chicken and simmer for 3-4 minutes until heated through and warmed all the way.
Finish and season
  1. Squeeze in the lemon juice and season with salt and pepper to taste, then stir well to brighten the broth.
Serve
  1. Garnish with fresh parsley and serve immediately while the noodles are still tender.

Notes

Pro tip: for best texture, stop noodle cooking when they’re “almost tender,” since they’ll soften slightly after simmering with the chicken. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze yes (up to 2 months), though noodles may soften further when reheated. For a lighter option, use olive oil instead of butter and reduce the added fat while keeping the lemon finish.