A 1 1/2-pound rotisserie chicken will give you about 4 cups of shredded chicken meat. I use about half of that in this recipe and save the remainder in an airtight container in the refrigerator for up to 4 days. You can use the rest of the chicken later in the week to make my stuffed baked potato, add it to salads or other soups or make tacos. There are so many options with a rotisserie chicken. In addition to freezing the broth, you can also freeze the soup before adding the lemon juice or Parmesan. Cool completely and then transfer it to an airtight container. The soup will keep in the refrigerator for up to 4 days and in the freezer for 2 to 3 months. Defrost in the refrigerator the night before using, then warm up the soup and follow the rest of the recipe, adding the lemon juice before serving and garnishing with Parmesan.