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

Beef Bourguignon Soup

Cook Time: 1 hour, 20 minutes

View Recipe

Pan-Roasted Cauliflower Soup

Cook Time: 30 minutes

View Recipe

Portobello Beef Barley Soup

Cook Time: 1 hour, 10 minutes

View Recipe

Chicken & Vegetable Soup with Pistou

Cook Time: 30 minutes

View Recipe

Albondigas Soup Recipe (Mexican Meatball Soup)

View Recipe

Bone Broth Chicken Noodle Soup Recipe

Cook Time: 40 min.

View Recipe

Chicken Lentil Soup with Chicken Broth

Cook Time: 40 min.

View Recipe

Chicken, Spinach, and Red Lentil Soup

Cook Time: 7 min.

View Recipe