Time: about 30 minutes
Yields: about 8 large servings
1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta
Salt and fresh cracked pepper to taste
Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper
Serve and enjoy!
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