Prep time 10 min.

Cook time 10 min.


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


  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.

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