Ingredients:
- 30ml olive oil
- 2 carrots, peeled and cubed
- 2 russet potatoes, cubed
- 1 yellow onion, finely chopped
- Salt (to taste)
- 4 cloves garlic, minced
- 3 sprigs fresh oregano
- 15ml Chicken Better Than Bouillon
- 1 leftover rotisserie chicken
- 1.9 liters water
- Black pepper (to taste)
- 450g dried pasta, such as rigatoni
- Fresh parsley, cilantro, and/or green onions, chopped
Instructions:
1. Heat olive oil in a large pot over medium-high heat. Add carrots, potatoes, and onion, season with salt, and cook until slightly softened, about 5 to 6 minutes.
2. Add garlic, oregano, and chicken bouillon, and sauté for an additional 2 minutes.
3. Carefully place the rotisserie chicken into the pot, pour in the water, and bring to a rolling boil for 10 minutes. Cover the pot, reduce heat to medium-low, and simmer for 45 minutes.
4. In another large pot, bring salted water to a boil. Add a tablespoon of olive oil and the pasta, and cook according to package directions until al dente. Drain and set aside.
5. After 45 minutes, remove the chicken from the pot and let it cool. Remove as much meat from the bones as possible, then return the meat to the pot and discard the bones.
6. Taste the soup and adjust seasoning with salt and pepper as needed. If desired, continue simmering for an additional 15 to 20 minutes for a richer flavor.
7. To serve, divide the cooked pasta among bowls, then ladle the vegetable-chicken broth over the top. Sprinkle with chopped herbs before serving.
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