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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup with tender egg noodles and a bright lemon finish. Quick sautéed vegetables simmer in chicken broth, then shredded rotisserie chicken is warmed through for an easy weeknight bowl.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken noodle soup base
  • 2 cup leftover rotisserie chicken Pulled and shredded; use 2 to 3 cups based on what you have.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 0.5 onion Diced.
  • 3 garlic Minced (3 cloves).
  • 6 cup chicken broth
  • 1 tbsp butter or olive oil Use butter for richer flavor or olive oil for dairy-free.
  • 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.
  • salt and pepper To taste; add at the end after simmering.
  • 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 sauté onion, carrots, and celery for 4-5 minutes until starting to soften and look glossy.
  2. Add minced garlic and cook for 1 minute, stirring, until fragrant but not browned.
Simmer the broth and cook noodles
  1. Pour in chicken broth and add dried thyme, dried parsley, and garlic powder, then bring to a boil.
  2. Add egg noodles and cook for 5-6 minutes until almost tender, stirring occasionally so they don’t stick.
Warm chicken and finish
  1. Add shredded leftover rotisserie chicken and simmer for 3-4 minutes until heated through.
  2. Squeeze in the lemon juice, then season with salt and pepper to taste.
  3. Garnish with fresh parsley and serve right away.

Notes

For best noodle texture, serve immediately after the final simmer (egg noodles keep cooking in the broth). Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of broth. Freezing is not recommended because egg noodles can soften too much. Dietary swap: use olive oil instead of butter for a dairy-free version.