2 Tbsp. olive oil
1 cup diced onion
1 cup diced celery
1 cup shredded carrots
64 oz. low sodium chicken broth
6 oz. Star Shaped Pastina (We like Barilla.)
1 deli rotisserie chicken
Heat oil over medium heat in a large saucepan. Add onions, celery and carrots and sauté for 10 minutes until onions begin to sweat. Add chicken broth. Increase heat to medium high and bring soup just to a boil. Add Pastina. Reduce heat to medium low and simmer for 5 minutes until pasta is softened. Remove skin from breast meat of the rotisserie chicken. Chop chicken breast into bite sized pieces to equal two cups. Add diced chicken to soup. Simmer another 2 minutes. Serve hot.