1/4 cup butter
1 large Onion, diced
4 Celery ribs, diced
1 1b. Carrots, diced
8 cups Chicken Broth
1/2 Rotisserie Chicken, diced or shredded
1 Tablespoon Salt
1 1/2 teaspoon Pepper
Cook pasta according to package directions. Run under cold water to stop cooking and set aside.
In the same pot you cooked the spaghetti melt butter. Saute onions, celery, and carrots for 5 minutes.
Add chicken broth, chicken, salt and pepper to soup pot and bring to a boil. Simmer for 15-20 minutes.
In individual bowls put desired amount of pasta and ladle soup over noodles. This way you can make each bowl as soupy or hearty as you want and the noodles do not soak up all the liquid.
If too much left overs you can freeze soup by spreading out in muffin tins and put in freezer. When frozen you can transfer to a zip lock bag. Just make more pasta when you want soup. Microwave frozen broth in individual bowl and add fresh pasta.
Note: If you think you need a big batch and will eat it all quickly, you can skip cooking the pasta separately. Just add uncooked pasta after chicken and broth instructions. Bring to a boil, reduce heat to simmer and cook for 20 minutes. There will be very little broth, but a very hearty soup like pictured.
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