Cooking Time: 35 min
10 cups chicken broth
4 potatoes, peeled and cut into quarters
1 small onion, cut into 1-inch chunks
2 celery stalks, cut into 1/2-inch chunks
1 carrot, peeled and sliced thin
2 teaspoons salt
1/2 teaspoon black pepper
12 ounces bowtie pasta
1 rotisserie chicken, skinned, deboned, and shredded (about 3 cups)
1. In a soup pot over medium-high heat, combine broth, potatoes, onion, celery, carrot, salt, and pepper; bring to a boil. Cook 10 minutes.
2. Stir in pasta and cook 8 minutes. Add chicken and cook 4 to 5 minutes, or until chicken is heated through. Spoon into bowls and serve immediately.