1 fully cooked rotisserie chicken
3 carrots, trimmed, rinsed and scrubbed
3 ribs celery, trimmed and rinsed
1-2 onions, unpeeled and quartered
4 whole cloves
Small handful of parsley or dill sprigs
1 quart chicken broth
1-2 quarts water
1-2 cups uncooked pastina or other small pasta
Salt and pepper to taste
Stud each clove in one onion quarter.
In a large stock pot, add the whole chicken, carrots, celery, onions and parsley or dill.
Add broth and water until chicken is just covered. Bring to a boil, then reduce and simmer, covered, for about 30 minutes.
Remove chicken and vegetables. Strain soup and return to pot.
Add pastina to the soup and simmer about 8-10 minutes more, until pasta is tender.
Meanwhile, remove chicken meat from the carcass and slice the carrots and celery. Add all back to the pot.
Add salt and pepper to taste. Garnish with fresh parsley or dill, if desired.