SRS, we use high fibre pasta to get around the low carb restrictions. Also I probably said this before but I use about half a cup of red lentils to thicken stews. I put it in about 20 minutes before the end of cooking time. They turn into a mush which doesn't change the flavour of the stew and they have the bonus of adding good fibre/legumes to the dish.

I never thought of using leftover rotisserie chicken in soup or a stew. I'll give that a try.