ROTISSERIE CHICKEN SERIES: SOPITA DE ESTEELLAS 🥣

1. Add 4 cups of bone broth and 2 cups of water to a pot. Let it boil. 
2. Chop the zucchini. Peel and chop the potato and carrots. 
3. Shred the rotisserie chicken. Discard the skin and bones. 
4. Blend the tomato, jalapeno (optional), 2 garlic cloves, and 1/4 onion with seasonings to taste (chicken bouillon) and 2 cups water. 
5. In a separate pan, add oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown.
6. Add the tomato sauce to the broth and simmer for 4-5 minutes. 
7. Add the browned pasta, potato, and carrots to the broth. Cover and cook for 8 minutes.
8. Add the zucchini (and cilantro if desired) and cook for 8-12 minutes depending on the size. 
9. Serve in a bowl and top with toppings of choice - queso fresco, crema, or avocado.