1-First Step: Begin by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped carrots, onion, celery, and minced garlic, then sauté them for about 5 minutes until the vegetables soften and release their aromas. This step builds the flavor base, so stir occasionally to prevent burning and let the veggies get tender.

2-Second Step: Once the veggies are ready, stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley if using, and 1 bay leaf. Pour in 6 cups of low-sodium chicken broth and 1 cup of water, then bring the mixture to a boil over high heat. After it reaches a boil, reduce the heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld together nicely.

3-Third Step: While the broth simmers, prepare your rotisserie chicken by shredding 2 to 3 cups of meat with the skin removed. This can be done ahead to save time, and it’s a great way to use leftovers. For a link to another chicken recipe that might inspire you, check out our easy chicken cobbler for more ideas on handling poultry.

4-Fourth Step: Add the 2 cups of uncooked pasta and the shredded rotisserie chicken to the pot. Stir everything together and let it cook for an additional 10 minutes, or until the pasta is tender and the chicken is heated through. Keep an eye on the pot to avoid overcooking, as this ensures the noodles stay firm and the soup remains appetizing.

5-Fifth Step: Once the pasta is done, remove the pot from the heat and take out the bay leaf to prevent any bitter notes. Taste the soup and adjust seasoning if needed, perhaps adding a bit more thyme or salt based on your preference. Serve it hot, and it pairs wonderfully with a simple green salad for a complete meal that feels light yet satisfying.