Feed your gourmet soul with this quick
and easy twist on classic chicken soup.
Double Roasted Tuscan
2 cups diced roasted chicken (Tip: Grab
a pre-cooked whole chicken from the market on your way home to
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.
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