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

1. Heat olive oil over medium heat in soup pot
2. Sauté vegetables until soft
3. Add white wine, broth and water
4. Add pulled chicken, parsley, rosemary, salt and black pepper
5. Simmer for 30 min and serve