Leftover Rotisserie Chicken Soup 30 Minutes, give or take
- 2 cups of leftover rotisserie chicken
- 2 tablespoons extra virgin olive oil
- 1 carrot - diced
- 2 celery stalks - chopped
- 1 onion - diced
- 3 cloves of garlic - minced
- 4 cups of chicken stock
- 4 sprigs of fresh thyme
- 1 cup of uncooked pasta
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Take the chicken meat off the bone, reserving the bones for the soup. (The bones will thicken the soup by releasing collagen.)
- Slice the chicken meat into bite-sized pieces.
- Get a pot and pour into it extra virgin olive oil, followed by the chopped carrots, celery, onion, and garlic. Add the chopped chicken pieces and the chicken bones. Sauté on medium heat for five minutes, stirring occasionally.
- Add the chicken broth, fresh thyme leaves, salt, and pepper to the pot.
- Reduce heat to medium-low, and simmer for 25 minutes, stirring occasionally. Leave the pot lid off.
- While your soup is simmering, cook the pasta according to the packet instructions, then drain it and set aside.
- After 25 minutes of cooking, remove any chicken bones from the soup.
- Add the pasta to the soup and cook for a further 5 minutes.
- Serve immediately.