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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup is a quick stovetop bowl with a golden broth, tender egg noodles, and shredded chicken. Sauté vegetables first, then simmer until the noodles are just almost tender for a comforting weeknight texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables base
  • 2 cup leftover rotisserie chicken Use pulled and shredded meat (2–3 cups total).
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 0.5 cup onion Diced.
  • 3 clove 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
Noodles and finishing
  • 6 oz egg noodles
  • 0.5 juice lemon Juice of 1/2 lemon.
  • 0.25 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 over medium heat, then add onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the onion softens and the vegetables look slightly glossy.
Build the broth
  1. Add garlic and cook for 1 minute, stirring so it doesn’t brown. Pour in chicken broth and add dried thyme, dried parsley, and garlic powder.
  2. Bring the broth to a boil over high heat, looking for steady bubbling across the pot. Keep it at a boil before adding noodles.
Cook the noodles and heat chicken
  1. Add egg noodles and cook for 5-6 minutes until they are almost tender. Stir occasionally so noodles don’t stick.
  2. Add leftover rotisserie chicken and simmer for 3-4 minutes until heated through. You should see gentle bubbling and the chicken warmed throughout.
Season and finish
  1. Squeeze in lemon juice and season with salt and pepper to taste. Taste the broth and adjust so the flavor pops without being sharp.
  2. Garnish with fresh parsley and serve immediately. The top should look bright green against the golden broth.

Notes

Pro tip: keep the noodles at “almost tender” so they don’t overcook while you heat through the chicken. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing is not recommended because egg noodles can soften too much after thawing; for a lighter swap, use olive oil instead of butter.