This ultra cozy soup uses up every last piece of a rotisserie chicken
Ingredients
2 tablespoons olive oil
2 carrots, peeled and diced
2 russet potatoes, diced
1 yellow onion, diced
Kosher salt
4 cloves garlic, minced
3 sprigs fresh oregano
1 tablespoon Chicken Better Than Bouillon
1 leftover rotisserie chicken
8 cups water
Freshly ground black pepper
1 pound dried pasta, such as rigatoni
Freshly chopped parsley, cilantro, and/or green onions
Instructions
Heat 2 tablespoons olive oil in a large pot over medium high heat. Add carrots, potatoes, and onion and season with salt. Cook until the vegetables have started to soften, 5 to 6 minutes. Add garlic, oregano, and chicken bouillon and sauté for another 2 minutes.
Gently place chicken into the center of the pot, pour in 8 cups of water, and bring up to a rolling boil for 10 minutes. Cover the pot with its lid, bring the soup down to medium-low heat, and simmer for 45 minutes.
Bring another large pot of salted water to a boil. Add a tablespoon of olive oil with the pasta and cook according to the package directions until al dente. Drain and set aside.
After 45 minutes, remove the chicken from the pot and place on a dish to cool off. Separate as much meat off the bones, then place the meat back into the pot and discard the bones.
Taste and season with salt and pepper as needed. If the soup needs a deeper flavor, continue to simmer for an additional 15 to 20 minutes.
To serve, divide pasta between bowls then ladle over the vegetables, chicken, then the broth. Sprinkle with chopped herbs.
