Yield: 2 quarts
1 rotisserie chicken; meat torn into bite-size pieces and bones and skins reserved
2 (32-ounce) boxes chicken broth
1 tablespoon minced garlic
2 cups 1/4-inch diced onion
2 cups 1/4-inch diced celery
1 cup 1/4-inch diced carrot
1 cup elbow pasta
1/4 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon lemon juice
In a large pot combine broth, chicken bones with skin and garlic.
Bring to a boil, reduce heat and simmer for 10 minutes.
Strain, discard bones and return stock to pot.
Add onion, celery and carrots. Return to simmer and cook for 5 minutes.
Add pasta and cook 10 minutes.
Season with salt and white pepper and add lemon juice.
Take off heat. Fold in reserved chicken meat. Cover and allow to sit for at least 10 minutes before serving.
Chef Robert Carter, a longtime executive chef in Charleston, has appeared on the Food Network and Martha Stewart Live and been featured in numerous publications, including Food & Wine, Esquire, Bon Appétit and The New York Times.