Nothing rivals the comfort of a steaming bowl of chicken soup, regardless of the season. So, from the Unconditionally Her Kitchens, we’re excited to share our beloved Spring Chicken Bowtie Soup. This delightful variation of a timeless comfort dish embodies simplicity and warmth. Embracing unexpected cool spring days, it cocoons you in a soothing blend of flavors and tender chicken. Its subtle aroma beckons you to savor its nourishing essence. Yet, its appeal transcends mere weather; our Spring Chicken Bowtie Soup proves a reliable remedy when allergies strike, boasting a clear broth and wholesome ingredients. With each spoonful, it offers a taste of love, becoming the ideal companion for navigating the twists of any season.

Spring Chicken Bowtie Soup

1 rotisserie chicken breast (take skin off)
3 quarts Pacific Chicken Stock 
1 cup medium-diced celery 
2 cup medium-diced carrots (3 carrots)
3 cups bowtie pasta
2 tablespoons of garlic powder
¼ c chopped fresh parsley
Kosher Salt (to taste)
Ground black pepper (to taste)


Gently remove the white parts of the rotisserie chicken and cut them in cubes.  Make sure the skin is off. Bring the chicken stock to a gentle boil in a large pot and add the celery, carrots, garlic powder, and bowtie pasta. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through seasoning with salt and pepper to your preferred taste. 

Add more chopped fresh parsley before serving and enjoy!