- 2 boxes (32 oz. each reduced-sodium chicken broth)
- 4 sprigs fresh thyme
- 1 onion
- 2 carrots
- 1 yellow squash
- ½ bunch asparagus
- 1 zucchini
- ¼ lb penne pasta (If you are going gluten free, Ronzoni Gluten Free Pasta is fantastic!)
- 1 Rotisserie Chicken (already cooked)
- ½ tsp. salt
- 1/4 tsp. black pepper
In a separate pot, bring water to a boil and cook the penne pasta. While the pasta is cooking, shred your Rotisserie Chicken.
Add the salt, pepper, onion and carrots to the chicken broth. Once the onion and carrots are tender, add the squash, asparagus, zucchini, shredded chicken and the penne pasta. Reduce the heat to low.
Let cook for 10 minutes. Remove the fresh thyme sprigs. Add freshly chopped chives and parsley. Season with additional salt, pepper and lemon juice, if desired. Refrigerate any leftovers.