Ingredients
2 tbsp 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 tbsp Chicken Better Than Bouillon
1 leftover rotisserie chicken
8 cups water
Freshly ground black pepper
1 lb dried pasta (like rigatoni)
Freshly chopped parsley, cilantro, and/or green onions
Instructions
1· In a large pot over medium-high heat, warm olive oil· Add carrots, potatoes, and onion with salt· Cook for 5-6 minutes until soft·
2· Sauté the garlic, oregano, and bouillon for 2 minutes·
3· Add the chicken to the pot, pour in the water, and bring it to a boil for 10 minutes· Then, cover the pot, reduce the heat to medium-low, and let it simmer for 45 minutes·
4· In another pot, cook pasta as directed until al dente· Drain and set aside·
5· Remove chicken from the soup, shred meat, and discard bones· Return meat to the pot·
6· Adjust seasoning, simmer 15-20 minutes for more depth·
7· To serve, place pasta in bowls, then ladle over soup· Garnish with herbs·
Enjoy this warming, satisfying soup!
