-1 rotisserie chicken

-1 cup of baby carrots (cut or whole, your choice)

-10 oz. package of frozen corn

-3 cloves of minced garlic

-4 to 5 cups of russet potatoes (cut into bite sized pieces)

-2 1/2 tsp. of fine sea salt

-1 tsp. of ground black pepper

-5 cups of chicken broth

-1 1/2 cups of heavy cream

-2 tbsp. of corn starch

-shredded cheddar cheese (for topping)


-Remove the skin from the rotisserie chicken and cut chicken into bite sized pieces. Pour 4 cups of chicken broth, minced garlic, sea salt, and pepper into a large pot and whisk everything together. Add in chicken, carrots, corn, and potatoes and mix it all up. Cover and cook on low-medium for 25-30 minutes.

-In a bowl mix the remaining one cup of chicken broth with the heavy cream and cornstarch. Add it to your soup and mix everything up. Cover and cook for an additional 15-20 minutes. Once its done pour yourself a bowl and top with shredded cheddar cheese.

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