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