Start by prepping your ingredients. Pull apart the rotisserie chicken, shredding the breast meat and thighs into bite-sized pieces. Leave the bones intact for now; they’ll add depth of flavor to the soup. Dice the onions, slice the carrots, and chop the celery.

Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion, chopped celery, and sliced carrots. Sauté the vegetables for about 3-5 minutes until the onion becomes translucent and fragrant. This step kickstarts the flavor.

Place the shredded chicken, chicken bones, and the sautéed vegetables into the pot. Pour in the chicken broth, ensuring everything is fully submerged. Add the garlic powder, parsley, oregano, thyme, salt, pepper, and bay leaf. Stir until well combined.

Turn the heat to medium and bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 30-40 minutes. During this time, the chicken bones will release their flavor, and the vegetables will soften.

After simmering, use tongs to carefully remove the chicken bones from the pot. This part may seem tricky, but it’s worth it for the added flavor. You can discard the bones or keep a few pieces of meat on them for future use.

Add the dry pasta to the simmering soup. Cook for 10-15 minutes, stirring occasionally, until the pasta is al dente. Egg noodles will cook faster, so keep an eye on them.

While the pasta is cooking, whisk the cornstarch with 1½ cups of the soup’s broth in a small bowl until smooth. Pour this slurry back into the pot, stirring well to thicken the soup slightly.

Once everything is cooked and combined, your soup is ready to serve! Ladle it into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese for a finishing touch