Recycled Rotisserie Chicken Noodle Soup

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To serve, divide pasta between bowls then ladle over the vegetables, chicken, then the broth. Sprinkle with chopped herbs.