Creamy Rotisserie Chicken Soup
Rotisserie chicken, from the deli, shredded
Potatoes, medium diced
|1 1/2 tsp.|
Frozen mixed vegetables
In a medium sized pot, sauté the onions and celery for 5 minutes with olive oil. Add potatoes and continue to sauté for an additional 5 minutes.
Add the chicken stock, rotisserie chicken, and spices, and bring to a boil.
Add instant potatoes and frozen vegetables and reduce heat to medium low. Simmer for 15 minutes or until the potatoes are tender.
Remove from heat and add the cream. Stir and serve.