Ingredients
1 tablespoon canola oil
2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried chili flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 cups good quality chicken stock, such as Kitchen Basics
1 two-pound rotisserie chicken, meat removed (about 3 cups)
¾ pound bucatini pasta (or whichever pasta you like)
2 tablespoons chopped fresh PARSLEY
For serving: CRUSTY BREAD
Instructions
- In a large stockpot or saucepan, heat oil with butter over medium heat. Add onion, carrots, celery, and chili flakes and cook until softened, about 5 minutes.
- Season with salt and pepper. Add chicken stock, turn heat up to high, and bring to a simmer for 10 minutes.
- Add pasta. Turn up the heat to medium-high and cook for 8 to 10 minutes or until pasta is al dente.
- Add chicken to the pot. Reduce heat to medium. Continue cooking for 2 minutes.
- Ladle into big bowls, season to taste, and sprinkle with parsley. Serve with crusty bread.”
