Rotisserie Chicken Noodle Soup with Vegetables, Cilantro & Lime

Directions

1. Shred the chicken from the skin and bones, then set the meat aside in a small bowl.
2. Prep the vegetables: dice the onion, mince the garlic, and slice the carrot, celery, and zucchini; place them in a mixing bowl together with the cilantro stems removed.
3. Warm a medium saucepan over medium-high heat, then add a little oil.
4. To the pan, add the onion, garlic, carrot, celery, and zucchini along with chili powder, oregano, and salt. Sauté until the vegetables begin to soften, about 3 minutes.
5. Cut the lime into wedges and set aside for serving.
6. Shave the cilantro leaves from the stems and mince the leaves; set aside.
7. Pour in the broth and add the penne pasta along with the shredded chicken. Bring to a boil, then reduce to a simmer and cook until the vegetables and pasta are tender, about 8 minutes.
8. Stir in the cilantro and adjust seasoning if needed.
9. Divide the soup into bowls and serve with lime wedges on the side.