This is one of these hearty recipes sent to me from an Amish cook named Edna Miller in Kentucky. Perfect to simmer on the stove on a crisp autumn day like today! Edna writes:
“I like to leave this simmering on the stove-top for a good hour or so, makes the house smell delicious! We use our own broth leftover from butchering day!”
- 10 cups chicken broth
- 4 potatoes, peeled and cut into quarters
- 1 small onion, cut into 1-inch chunks
- 2 celery stalks, cut into ½-inch chunks
- 1 carrot, peeled and sliced thin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 12 ounces bowtie pasta
- 1 rotisserie chicken, skinned, boned, and shredded (about 3 cups)
- In a soup pot over medium-high heat, combine broth, potatoes, onion, celery, carrot, salt, and pepper; bring to a boil and cook 10 minutes.
- Stir in pasta and cook 8 minutes.
- Add chicken and cook until chicken is heated through.
- Spoon into bowls and serve immediately.