Ingredients
Scale
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds) (still on bone)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 onion, diced
- 1 tsp garlic powder
- 2 tsp parsley (dried)
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- 1/2 tsp sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- 1/4 cup corn starch (can use arrow root powder)
- 1 tbsp olive oil (for stove top)
Instructions
- For Stove Top: Chop vegetables. Shred chicken if desired.
- Heat olive oil in a large pot over medium-high heat. Sauté celery, carrots, and onion until onions are translucent.
- Add broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including carcass). Simmer for 30 minutes until carrots soften.
- Remove bones using tongs.
- Add dry pasta and cook for 10-15 minutes until al dente.
- Whisk corn starch with 1 1/2-2 cups of soup, then stir mixture back into the pot to thicken.
- Serve hot.
- For Slow Cooker: Add all ingredients except pasta and corn starch. Cook on low for 6-8 hours or high for 4-6 hours.
- Remove bones, add pasta, and cook until al dente (15-20 minutes).
- Thicken with corn starch mixture as above.
Notes
- Do not overcook the pasta to avoid mushiness.
- Check for small bones before serving to kids.
- Keep extra broth on hand to adjust thickness.
- Pre-cooked pasta can be added instead of dry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg