Rotisserie Chicken Soup

By spend with pennies

Ingredients

1 tablespoon butter
1 medium yellow onion (diced)
2 ribs celery (sliced)
2 carrots (sliced)
1 teaspoon all-purpose flour
½ teaspoon garlic powder
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
4 cups chicken broth
2 cups water
4 ounces whole wheat rotini (or medium pasta, about 1½ cups dry)
2 cups shredded rotisserie chicken

Prep Time20mins
Cook Time30mins
Servings6

Instructions

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook until they begin to soften, 3-4 minutes.

Add the flour, garlic powder, sage, and thyme and cook for 2 minutes, stirring occasionally.

Add the broth and water and turn the heat up to medium-high. Bring to a boil.

Once boiling, add the pasta* and reduce the heat to a low boil. Cook until the pasta is tender (this can vary by brand), approximately 7 to 9 minutes.

Stir in the chicken and cook 1 to 2 minutes or until heated through. Taste and season with salt and pepper.