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Leftover Rotisserie Chicken Noodle Soup

Leftover Rotisserie Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced into thin rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 2 bay leaves
  • 8 oz wide egg noodles
  • 2 cups shredded rotisserie chicken
  • Salt and freshly ground black pepper
  • Juice of ½ lemon (optional)
  • Chopped fresh parsley, for serving

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
  2. Pour in the chicken stock, thyme, and bay leaves. Bring to a boil, then reduce to a steady simmer. Partially cover and cook for 10 minutes.
  3. Return the soup to a boil and stir in the egg noodles. Cook until just tender, about 8 minutes, stirring occasionally.
  4. Remove the bay leaves and stir in the shredded chicken. Let it heat through, about 2 minutes. Add lemon juice if using, season with salt and pepper, and serve topped with parsley.

Notes

If you’re planning to have leftovers, consider cooking the noodles on the side and adding them to each bowl individually. The noodles hold their texture much better that way and won’t soak up the broth overnight.