Ingredients
Scale
- 1 rotisserie chicken (about 2½ lb / 1.1 kg), meat shredded, carcass reserved
- 1 tbsp olive oil
- 4–5 carrots, chopped
- 4 celery stalks, chopped
- 1 onion, diced
- 12 cups (2.8 L) low-sodium chicken broth
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked black pepper
- 2 cups (200 g) dry pasta
- 2–3 tbsp cornstarch (optional)
Instructions
- Prep. Chop the vegetables. Shred the chicken meat and keep the carcass (place it in a cheesecloth bag if you like).
- Sauté. Heat the oil in a large pot over medium-high heat. Cook the carrots, celery, and onion until the onion is translucent.
- Simmer. Add the broth, seasonings, bay leaf, shredded chicken, and carcass. Bring to a low boil over medium heat and cook for about 30 minutes, until the carrots are tender.
- Remove the bones. Lift out the carcass, bones, and bay leaf with tongs.
- Pasta. Add the dry pasta and cook for 10–15 minutes, until al dente.
- Thicken. Whisk the cornstarch with ¼ cup of cold water, stir it into the soup, and simmer for 1–2 minutes.
- Serve. Season to taste and serve hot.
Slow cooker: Add everything except the pasta and cornstarch. Cook on low for 6–8 hours or high for 4–6 hours. Remove the bones, add the pasta, and cook for 15–20 minutes, until al dente. Thicken with cornstarch if desired.
Notes
- Don’t overcook the pasta. Add it close to serving time, or cook it separately and add it to bowls.
- Watch for bones. Check bowls before serving, especially for children.
- Thick soup: The pasta absorbs broth, so keep extra broth on hand to thin it.
- Storage: Refrigerate for 4–5 days. For freezing, freeze without the noodles and add freshly cooked pasta when reheating.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American