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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup with tender egg noodles and a quick golden broth. A simple stovetop simmer that heats shredded rotisserie chicken through without overcooking, finished with bright lemon and 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
  

Chicken soup base
  • 1 count leftover rotisserie chicken, pulled and shredded
  • 3 carrots, sliced
  • 3 celery, sliced
  • 0.5 onion, diced
  • 3 garlic, minced
  • 6 cup chicken broth
  • 1 tbsp butter or olive oil
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.25 tsp garlic powder
  • 6 oz egg noodles
  • 0.5 lemon juice Juice of 1/2 lemon
  • 0.25 tsp 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 over medium heat, then sauté onion, carrots, and celery for 4-5 minutes until softened and glossy.
  2. Stir in garlic and cook for 1 minute until fragrant, being careful not to brown it.
Build the broth
  1. Pour in the chicken broth and add thyme, dried parsley, and garlic powder, then bring everything to a boil.
Cook the noodles and chicken
  1. Add egg noodles to the boiling soup and cook for 5-6 minutes until almost tender.
  2. Add shredded rotisserie chicken and simmer for 3-4 minutes, heating it through without drying it out.
Finish and serve
  1. Squeeze in lemon juice and season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: keep the noodles at “almost tender” because they’ll finish in the broth while the soup rests briefly before serving. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove. Freezing isn’t recommended because egg noodles can turn soft after thawing. If you want a lighter option, use olive oil instead of butter.