Go Back
Print

Easy and Comforting Leftover Rotisserie Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
This hearty chicken noodle soup is a perfect way to use up leftover rotisserie chicken, providing warmth and comfort in every bowl.

Ingredients

Vegetables

  • 2 tbsp butter
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 3 large carrots, peeled and cut into 1/2” rings
  • 3 cloves garlic, minced

Seasonings

  • 1.5 tsp italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 1 tsp salt (plus more to taste when finishing soup)
  • 0.25 tsp freshly ground black pepper (plus more to taste when finishing soup)

Broth

  • 8 cups chicken stock (store bought or homemade, preferably low sodium)
  • 1 tbsp fresh parsley, chopped

Noodles

  • 2.5 cups dry egg noodles
  • 2 cups leftover rotisserie chicken, shredded (bones and skin discarded)

Instructions 

  • Heat butter in a large stock pot over medium heat.
  • Add celery, onion, and carrots; cook for 5-7 minutes until softened.
  • Add garlic, Italian seasoning, red pepper flakes, salt, and pepper; cook until fragrant.
  • Add chicken stock and bring to a boil; reduce heat and cook for 10-12 minutes.
  • Add egg noodles, shredded chicken, and parsley; cook until noodles are tender.
  • Taste and adjust seasoning; serve hot with additional parsley if desired.

Notes

For extra flavor, consider adding a squeeze of lemon juice before serving.
Calories: 350kcal
Cost: $15.00
Course: Soup
Cuisine: American
Keyword: chicken