Pour chicken broth into a large pot and place on high until it boils.
While you wait for the broth to boil, wash the carrots and mushrooms. Slice carrots into thick slices to get a homemade feel from your soup. Pat mushrooms dry with a paper towel and remove any stems from the batch.
Once the broth is boiling, add in the pasta and maintain boil for five minutes.
You can prepare your chicken during this time if you are baking or roasting it. Rotisserie chickens from the deli can be a time saving alternative for this soup- you can just shred the meat during this time.
Add in all your veggies- be sure to stir the soup with a ladle so it’s mixed and nothing burns if stuck to the bottom.
Let the soup simmer on low/medium until your mushrooms begin to shrink and turn a dark gray. Then remove from heat and let sit.
I added extra grated pepper (of course!) to give it some extra flavor. Finish baking your chicken (until all white- no pink) and then cut into small chunks.
Serve your soup into a small Tupperware and you will have a FABULOUS comfort soup to have for lunch!
