Yield: 4-6 servings


2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

3-4 celery stalks, diced

2-3 large carrots, diced

2 tsp oregano, dried

2-3 cups rotisserie chicken,shredded

10 cups chicken stock

1 lemon, zested and juiced

2 cups pasta, cooked

½ cup feta, crumbled

Salt and pepper, to taste


  1. In a large soup pot, heat olive oil over medium heat.
  2. Cook garlic, onion, celery and carrots for 7-10 minutes, stirring occasionally until soft.
  3. Add in the chicken, stock, lemon juice and zest.
  4. Bring to a boil, then simmer on low heat for 25-30 minutes.
  5. Add in pasta and feta, season with salt and pepper to taste.

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