Chicken Soup

There's something so comforting about chicken soup when you're sick.  Hubby was sick, so I whipped up a batch of this hearty soup. Using a cooked rotisserie chicken is a real time savor, without sacrificing any flavor! 

Here's what you'll need...

1 cooked rotisserie chicken (any flavor)
4-6 stalks celery, diced
6-8 carrots, diced
1 onion, diced
2 QTs chicken broth
1 QT water
1/2 C orzo, or pasta of your choice
1 C grated parmesan cheese
1/3 C heavy cream (or half & half)
1 Tsp italian seasoning
1 bay leaf
sprig of rosemary and thyme, tied together (optional)
1 Tsp salt
1 Tsp pepper

1. In a dutch oven or large saucepan, bring the chicken broth and water to a simmer. 
2. Add the rosemary, thyme, and bay leaf.
3. Meanwhile, remove meat from chicken and shred or cut into pieces.
4. Set meat aside and place remainder of chicken into broth.
5. Simmer for 30 minutes.
6. Remove the chicken pieces and herbs from the stock and discard.
7. Add the vegetables and remaining seasonings and simmer for 10-15 minutes, until vegetables are tender.
8. Add the pasta and simmer for 10 minutes.
9. Add the chicken, parmesan cheese, and cream. 

Enjoy!!