1.5 pounds meat from a rotisserie chicken cut into bite size pieces
2 cubes chicken bouillon
13 cups chicken broth
12 servings garlic powder to taste
1 onion chopped
1 teaspoon onion powder
12 ounce rotini pasta
12 servings salt and pepper to taste
4 cups water
Equipment
pot
Directions
Place enough water in a 5 quart pot over high heat to boil the pasta.
Place the bouillon in the water and bring to a boil.
Place the rotini in the boiling water and cook according to package directions.
Drain and set pasta aside.
In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink.
