Instructions

• Remove the rotisserie chicken from packaging. If the chicken is on the bone, decide whether to (A) add the whole chicken (bones and meat) to the soup for simmering, or (B) pull off and shred the meat now and reserve the bones to add to the pot for flavor. If the chicken is already boneless, shred or chop the meat and set aside.
• Chop 4 celery stalks, slice 4–5 carrots, and dice 1 onion.
• Stovetop method — Heat 1 T olive oil in a large pot over medium-high heat. Add the chopped celery, carrots, and diced onion and sauté until the onion is translucent, about 5–7 minutes.
• To the pot, add 12 cups chicken broth, 1/2 tsp sea salt, 1 tsp cracked pepper, 1 tsp garlic powder, 1 bay leaf, 1/2 tsp thyme, 1 tsp oregano, and 2 tsp dried parsley. Also add the rotisserie chicken: either the whole chicken (bones and meat) or just the bones/carcass if you reserved shredded meat (see step 1).
• Turn heat to medium and bring soup to a low boil, then reduce to a simmer. Simmer for about 30 minutes, or until the carrots are fully softened.
• Use tongs (or a slotted spoon) to remove and discard the chicken bones/carcass and the bay leaf. If you reserved shredded meat in step 1, add that meat to the pot now.
• Add 2 cups dry pasta to the soup and cook 10–15 minutes, stirring occasionally, until the pasta is al dente (time will vary by pasta type).
• Pour about 1 1/2–2 cups of hot soup liquid into a small bowl. Whisk in 1/4 cup corn starch until fully dissolved to make a slurry.
• Stir the slurry into the soup and simmer 1–2 minutes more, until the soup slightly thickens and is fully combined.
• Serve. Store leftovers in an airtight container in the refrigerator.
• Slow-cooker method — Put the chopped celery, sliced carrots, diced onion, 12 cups chicken broth, 1/2 tsp sea salt, 1 tsp cracked pepper, 1 tsp garlic powder, 1 bay leaf, 1/2 tsp thyme, 1 tsp oregano, 2 tsp dried parsley, and the rotisserie chicken (either whole chicken or bones/carcass; do not add pasta or cornstarch yet) into the slow cooker.
• Cook on low for 6–8 hours or on high for 4–6 hours.
• Remove and discard the chicken bones/carcass and the bay leaf. If you reserved shredded meat in step 1, add that meat to the slow cooker now.
• Add 2 cups dry pasta to the slow cooker and cook 15–20 minutes (or until al dente; time will vary by pasta and cooker). Monitor so pasta does not overcook.
• Ladle out about 1 1/2–2 cups of hot soup liquid into a small bowl and whisk in 1/4 cup corn starch until dissolved.
• Stir the cornstarch slurry into the slow cooker, mix until combined, and cook 1–2 minutes more until the soup slightly thickens.
• Serve. Store leftovers in an airtight container in the refrigerator.