Prepare the Broth: Remove the rotisserie chicken from the bones and shred the meat into bite-sized pieces. Set aside. In a large pot, heat olive oil over medium heat. Add the diced onion, chopped celery, and sliced carrots. Sauté for 4-5 minutes until the vegetables start to soften.

Add the Broth and Herbs: Pour in the chicken broth and stir in the garlic powder, parsley, oregano, thyme, bay leaf, salt, and cracked pepper. Bring the soup to a boil over high heat.

Simmer the Soup: Once the soup reaches a boil, reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.

Cook the Pasta: Add the dry pasta to the soup and cook according to the package instructions (usually 8-10 minutes), until the pasta is tender.

Thicken the Soup: While the soup is simmering, mix the cornstarch with 1/4 cup of water to create a slurry. Gradually add the cornstarch slurry into the soup, stirring constantly, to thicken the broth. Continue to simmer for an additional 2-3 minutes until the soup reaches your desired thickness.

Add the Chicken: Stir the shredded rotisserie chicken into the soup and cook for another 3-5 minutes until the chicken is heated through.

Serve: Taste and adjust seasoning if necessary. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!