Ingredients (Serves 8)
Time: 2 hours
1 store bought Italian or garlic seasoned rotisserie chicken (plain will work, too)
2 cubes chicken bouillon, crumbled
5 celery stalks, chopped
1 pound baby carrots
1 zucchini, diced
1/2 cup parsley, chopped
2 small white onions, chopped
1 packet of Dry Knorr Leek soup mix
2 (14.5 ounce) cans low-sodium chicken broth
All are not created equal. We recommend Swanson's Chicken Cooking Stock or
Kitchen Basics Natural Chicken Stock.
1 clove of garlic, thinly sliced
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
Season with fresh, ground black pepper (to taste)
Directions
Remove the skin and bones from the rotisserie chicken and shred the chicken meat. Set the meat aside. Add the skin, bones, and chicken bouillon to a large heavy bottomed stockpot. Add enough water to cover everything. Bring to a boil over medium heat then reduce heat and simmer, partially uncovered, 25 minutes. Meanwhile prepare the remaining ingredients (chopping, etc.)
Strain broth though a colander into a large bowl. Return broth to stockpot and discard skin and bones. Return stockpot to burner over medium-high heat.
Add the shredded meat and remaining ingredients, except the pasta. Cook until everything is tender and well blended, about 90 minutes.
Stir in the pasta and cook 10 minutes or until noodles are al dente. Serve hot with fresh ground black pepper and one of our
whole grain breads.
Whole Grain Twist!
Substitute the pasta with 3/4 cups
Barley grain. Skip the last step and just add the grain with the
meat and remaining ingredients.
Or make your own whole grain pasta. See our recipe for
homemade whole wheat pasta.
