1-Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced yellow onion, sliced carrots, and chopped celery stalks, sautéing them until the onions turn translucent, which takes about 5 minutes. This step brings out the veggies’ natural sweetness and builds a solid base for your soup.

2-Next, pour in the 12 cups of chicken broth along with the seasonings: 1 teaspoon garlic powder, 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon paprika, 1 bay leaf, 1/2 teaspoon thyme, and 1 teaspoon oregano. Shred the meat from the rotisserie chicken and add it to the pot, along with the chicken bones if you want extra flavor (wrap them in cheesecloth for easy removal later). Let everything simmer for about 30 minutes until the carrots are tender.

3-Once the veggies are soft, remove the bones if used. Stir in the 2 cups of dry pasta and cook until it’s al dente, about 10-15 minutes depending on the type. To thicken the soup, take 1.5 to 2 cups of broth, mix it with the 1/4 cup cornstarch until smooth, and stir it back into the pot. Your soup is now ready to serve or store for later.

4-For a hands-off approach, add all the ingredients except the pasta and cornstarch to your slow cooker. That includes the shredded rotisserie chicken, 12 cups of chicken broth, veggies, and seasonings. Set it to low for 6-8 hours or high for 4-6 hours until everything is tender and flavorful.

5-Before adding the pasta, remove any chicken bones. Then, stir in the 2 cups of dry pasta and let it cook for 15-20 minutes. Thicken the broth the same way as the stovetop method by mixing cornstarch with some broth and returning it to the cooker. This version is great for busy days when you can set it and forget it.