Serves 4

Prep time 10 min.

Cook time 10 min.

Ingredients

1 Tbsp. olive oil
1 cup chopped carrots
1/2 cup chopped onion
1 carton (32 oz.) College Inn® Unsalted Bold Chicken Stock
2 cups chopped rotisserie chicken or leftover cooked chicken
1/2 cup frozen peas
Salt and black pepper, to taste
2 Tbsp. chopped fresh basil, optional
Grated Parmesan cheese, optional

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add carrots and onion and cook 3 to 5
    minutes, stirring frequently, until onions are soft.

  2. Add stock, chicken and peas; bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper, if desired.

  3. Serve garnished with basil and Parmesan, if desired.

TIP: To streamline the recipe prep, substitute 1 can (14.5 oz.) Del Monte® Peas & Carrots, drained, for the fresh carrots and frozen peas; stir into soup in Step 2.

Try These Other Delicious Recipes

View All Recipes

Chicken, Spinach, and Red Lentil Soup

Cook Time: 7 min.

View Recipe

French Onion Soup

Cook Time: 1 hr. 10 min.

View Recipe

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe

Tortellini En Brodo or Tortellini in Lemon Garlic Broth

Cook Time: 15 min.

View Recipe