Homemade Chicken Noodle Soup using Leftover Roast Chicken



Is there anything better than a warm, hearty bowl of homemade chicken noodle soup on a cold day? This recipe is super easy and super delicious. Using leftover roast chicken or a store-bought rotisserie chicken is a huge time-saver.  Enjoy!


This recipe makes a lot of soup and the leftovers are amazing. I like to cook the noodles separately and only add them when serving so that they don’t get soggy. 





Homemade Chicken Noodle Soup using Leftover Roast Chicken

  • Author: ThePetitePiglet
  • Yield: 6 servings


  • 2 tablespoons olive oil
  • 5 large carrots, peeled and chopped
  • 5 celery stalks, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 – 8 cups GOOD chicken bone broth
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • Italian parsley for garnish
  • Shredded leftover roast chicken, as much as you have leftover. If you don’t have leftover chicken, you can use a store-bought rotisserie chicken
  • Cooked egg noodles


  1. Heat the 2 tablespoons of olive oil in a large Dutch oven
  2. Once oil is hot, but not smoking, add the carrots, celery and onion and cook until vegetables are tender.  About 10 minutes
  3. Reduce heat to low and add the garlic, thyme and pepper.  Stir and allow spices to bloom for about 1 minute
  4. Add in the broth.  Start with 6 cups and add more if desired.  Remember you will be adding the chicken and noodles later
  5. Bring to a boil.  Reduce heat, cover and simmer for at least 30 minutes
  6. Add in the chicken the last 5 minutes of cooking to reheat chicken
  7. To serve, place cooked noodles in the bottom of each bowl and ladle soup over noodles, top with parsley

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