Homemade leftover chicken noodle soup with cuts of carrots and celery, tender pieces of chicken, egg noodles, and seasoned chicken broth. It’s really the best cure-all when you aren’t feeling well and the best part is it’s a one-pot meal!

Leftover chicken noodle soup in a white bowl on a white plate over blue and white strip napkin on a wooden background

This is the best chicken noodle soup recipe. When I was younger, the only chicken noodle soup I knew was from a Campbell’s soup can, and it was so salty.

I never cared for it until I tried a classic chicken noodle soup recipe with fresh herbs. I make it any time I’m not feeling well.

Chicken noodle soup is not only appreciated for its delicious taste but also for its perceived healing properties, often considered a go-to remedy for colds and illnesses.

The warmth and rich flavor of the broth, the nourishing vegetables, and the protein from the chicken make it a go-to choice for both soothing the soul and providing comfort on those cold nights or when under the weather.

Leftover chicken noodle soup in a large pot on a wood background with carrots, celery, and herbs in wooden bowls

It’s a timeless and versatile comfort food that can be enjoyed as a starter, a light meal, or a bowl of warmth and familiarity. The flavorful broth alone would be tasty if you ever had to be on a clear liquid diet.

I actually made the broth with fresh herbs when I was going to have my first colonoscopy. Just be sure to strain all of the herbs from the liquid before you drink it.

The prep for this dish is really easy. All you have to do is pull tender pieces of chicken off the bone and dice the carrots and celery. That’s the bulk of it, and it’s pretty simple.

At the grocery store near me, they sell shredded rotisserie chicken in containers for salads, soups, and pasta. It makes the prep that much easier.

Also, if you happen to have a Sam’s Club membership, they sell cooked rotisserie chicken for just over $4. For a whole cooked chicken! Take advantage if you are a member.

Leftover chicken noodle soup in a white bowl with a silver spoon

Ingredients for Leftover Chicken Soup Recipe

Reduced-Sodium Chicken Broth
Wide Egg Noodles
Leftover Rotisserie Chicken or Leftover Roast Chicken, shredded
Carrots
Celery
Olive Oil
Minced Garlic
Dried or Fresh Bay Leaf
Dried or Fresh Oregano
Dried or Fresh Parsley
Dried or Fresh Thyme
Salt

How to Make Leftover Chicken Noodle Soup

Dice carrots and celery into bite-size pieces.

Sliced carrots and celery in a large pot on a stove top

Sliced carrots, celery, two bay leaves, and chopped herbs in a large pot on a stove top

Heat olive oil over medium heat in a large pot or Dutch oven. Once hot, add carrots and celery and cook for 7 minutes. Add garlic, bay leaves, oregano, parsley, thyme, and salt. Cook for 30-60 seconds until it becomes fragrant.

A large pot of chicken broth with herbs and a long wooden spoon

Add broth and leftover chicken meat. Stir ingredients and bring the pot to a boil.

A large pot with leftover chicken noodle soup on a wooden background

Add the noodles and reduce heat to medium-high heat. Allow to simmer for 6-7 minutes, or until noodles are al dente. Remove the bay leaves and serve with crackers or bread.

Substitutions

Instant Pot Shredded Chicken: Don’t have any rotisserie chicken? Making shredded rotisserie-style chicken at home is so easy! It makes tender chicken that’s easy to shred with a fork.

Boiled Chicken: If you do not have an Instant Pot to whip up some shredded chicken, this is the easiest and fastest way. I’ve used this method countless times. Boil the chicken breasts in salted water or chicken broth for 15-20 minutes. It’s done when you can easily pull it apart with a fork.

Different Types of Noodles: Wide egg noodles are my personal preference, but they can be replaced with ramen, rice noodles, gluten-free noodles, or whole wheat pasta.

Storage

Refrigerator

Chicken noodle soup lasts in the refrigerator for up to 3-4 days in an airtight container.

Freezer

Freezing soups with noodles is not the best idea because the noodles themselves soak up a lot of the liquid and then disintegrate.

To freeze chicken noodle soup successfully, make the base of the soup with the chicken, broth, and seasonings as normal, but leave out the egg noodles.
Allow it to cool to room temperature.
Freeze it in a freezer-safe container for up to 3 months.

Thawing

When preparing to thaw the soup leave it in the refrigerator overnight and into the next day for supper. Once it’s thawed, boil the egg noodles and add them to the soup.

Leftover chicken noodle soup with rotisserie chicken on a wooden background and napkin with blue and white stripes

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