Creamy Rotisserie Chicken & Potato Soup

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   In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.

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   This dish was created by Walmart Mom, Heather Batts.

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   Tips.

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   Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.