Dice and shred veggies and sauté in olive oil in the soup pot. Cook until reduced by half and onions are clear.
1 Tbsp Olive Oil, 1 Onion, 1 C Celery, 1 C Carrots
Add minced garlic. Heat through with other veggies.
2 Tbsp Garlic
Add chicken broth.
4 Cans Chicken Broth
Heat until boiling then reduce to a simmer.
Add chicken and remaining seasonings. Simmer 45min+ and reduce liquid by ½ cup.
1 Whole Rotisserie Chicken, 2 tsp Salt, ½ tsp Pepper, ½ tsp Tony's Creole Seasoning, ½ tsp Zesty Garlic, ¼ tsp Accent Seasoning (MSG)
Add heavy cream and heat through.
1 C Heavy Cream
Serve.
