Ingredients
- 24 oz Cauldron chicken broth
- 1 cup Carrots, chopped
- 1 cup Onions, chopped
- 1 cup Celery, chopped
- ½ cup Fennel, chopped
- 2 TB Garlic, chopped
- 2 cups Roasted Chicken, pulled
- 2 TB Parsley, minced
- 1 TB Rosemary, minced
- 1 cup White wine
- 2 cups water
- Salt and black pepper to taste
- 2 TB Olive Oil
Directions
- Heat olive oil over medium heat in soup pot
- Sauté vegetables until soft
- Add white wine, broth and water
- Add pulled chicken, parsley, rosemary, salt and black pepper
- Simmer for 30 min and serve

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