INGREDIENTS
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10 cups chicken broth
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4 potatoes, peeled and cut into quarters
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1 small onion, cut into 1-inch chunks
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2 celery stalks, cut into 1/2-inch chunks
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1 carrot, peeled and sliced thin
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2 teaspoons salt
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1/2 teaspoon black pepper
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12 ounces bowtie pasta
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1 rotisserie chicken, skinned, deboned, and shredded (about 3 cups)
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