Step 1

Cut up the rotisserie chicken into sections (wings, legs, thighs, and split/break the back in two) and place in the crockpot.

Step 2

Fill the crockpot with cool water, ensuring that the chicken is well covered.

Step 3

Secure the lid and turn the crockpot on low. Let cook for approximately 6-8 hours or overnight.

Step 4

When the broth is done, place a strainer or sieve over a large bowl or stockpot and pour the broth through the strainer into the bowl to remove the meat and bones. (You may find this easier if you use a ladle or measuring cup to remove the broth from the crockpot.)

Step 5

Place the broth in the refrigerator while you prepare the other ingredients. This will allow the fat to come to the surface of the broth and solidify.

Step 6

Remove the meat from the chicken bones, discarding the bones and skin when done. Place the chicken in the fridge.

Step 7

Chop up your vegetables and fresh dill, and juice the lemon. Clean out the slow cooker.

Step 8

When the chicken broth has cooled, skim the fat off of the top.

Step 9

Place the broth back into the cleaned slow cooker and add the celery, carrot, green onion, lemon, dill and garlic.

Step 10

Season with salt and pepper, if desired.

Step 11

Cook for 2-3 hours on high or 4-6 hours on low.

Step 12

Approximately 45 minutes before serving, add the chicken and the pasta. Cook on high, but keep an eye on the soup for doneness of the pasta as you don’t want it to overcook. As soon as the pasta is cooked though, the soup is ready.