• Pro Tip: If you have a rotisserie chicken, save all the skin, bones and scraps. Make your own chicken bone broth!

StoveTop Instructions

• Chop all vegetables (I prefer to put mine in the food processor to save time!)
• In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
• Once cooked, stir in carrots and spices (including bay leaves).
• Add cooked chicken, broth and parmesan cheese rind. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for at least 25 minutes.
• Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
• Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for 25 minutes, return to a boil, add noodles, and cook for 2-3 minutes less than the directions on the package. (The noodles will continue to cook in the soup as it cools!)
• Remove bay leaves & parmesan cheese rind from the pot and discard.
• If you cooked the pasta separately, add cooked pasta to the pot. Stir to combine and enjoy!
• Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl instead of adding to the pot. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.

Crockpot Instructions:

• In a pan on the stovetop, heat olive oil. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
• Transfer the cooked veggie mixture to your crockpot base. Add cooked chicken, broth and parmesan cheese rind. Place the lid on the crockpot and cook on low for 6 hours or high for 4-6 hours.
• Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
• Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for at least 4 hours minutes, set the crockpot to high, add noodles, and stir every 10-15 minutes until they’re cooked completely.
• Remove bay leaves & parmesan cheese rind from the pot and discard.
• If you cooked the pasta separately, add cooked pasta to the pot. Stir to combine and enjoy!
• Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.

Instant Pot Instructions:

• Chop all vegetables. Set instant pot to Sauté mode for 10 minutes.
• Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened.
• Once cooked, stir in carrots and spices.
• Add cooked chicken, broth and parmesan cheese rind. Place the lid on the Instant Pot and set the valve to Sealing, ‘Soup’ OR Pressure Cook for 7 minutes.
• Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
• While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
• Once the soup has cooked, quick release the pressure valve.
• Remove bay leaves & parmesan cheese rind from the pot and discard.
• Add cooked pasta to the pot. Stir to combine and enjoy!
• Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.