Double Roasted Tuscan Chicken Soup
Feed your gourmet soul with this quick and easy twist on classic chicken soup.
2 cups diced roasted chicken*
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.
*Tip: Grab a pre-cooked whole chicken from the market on your way home to save time.
Recipe and photograph courtesy of www.collegeinn.com; through Coburn Communication, Inc.