To begin, add the vegetable broth to the stock pot and set to high to bring to a boil. While this is heating up strip the meat from the rotisserie chicken and set aside; put the bones, skin, and other scrapings into a square of cheesecloth. Tie the cheesecloth up tightly and add to the stock pot.

Add the salt, pepper, parsley, thyme, and bay leaves to the pot. Let simmer while you chop the vegetables and add them to the soup in order of appearance on the recipe list.

Let boil until the carrots just start to soften. Add one carton of water to the soup and let come to a boil again. When it's roiling add the dried pasta and cook to desired doneness. Remove pot from heat.

Carefully remove the cheesecloth pouch from the soup and stir in the chicken meat that was removed from the carcass. Serve piping hot, garnished with fresh parsley, with crackers or warm buttered bread.