Feed your gourmet soul
with this quick and easy twist on classic chicken soup.
Double
Roasted Tuscan Chicken Soup
- 2 cups diced roasted chicken
(Tip: Grab a pre-cooked whole chicken from the market on your
way home to save time)
1/2 cup diced onion
1 tablespoon olive oil
1 cup frozen peas and carrots
1 (32-ounce) carton College Inn Bold Stock Rotisserie Chicken
Fresh basil (optional)
- Freshly grated Parmesan
cheese (optional)
- Cook chicken and onion
in oil in large saucepan, 3 minutes.
- Add peas and carrots and
stock.
- Simmer 5 minutes.
- Garnish with chopped fresh
basil and Parmesan cheese, if desired.
Makes 12 servings.
Recipe and photograph courtesy
of www.collegeinn.com; through Coburn Communication, Inc.
