Quick and Easy Soup

• 1 rotisserie-cooked chicken
• 1 medium onion
• 1 large celery rib
• 8 baby carrots
• 5 ears sweet corn
• 3 chicken bouillon cubes
• 3 cups water
• 2 tablespoons butter
• 1 (16 ounce) jarcreamy alfredo sauce (my favorite brand is Classico)

1. Pull chicken from bones and cut or shred into bite size chuncks.
2. Set aside.
3. Cut corn from ear and set aside.
4. Put onion, celery, and carrots into food processor and pulse until desired size.
5. Melt butter in soup pot add the onion, celery, and carrots.
6. Saute 2-3 minutes.
7. Add water, corn, and bouillon cubes.
8. Let boil for 10 minutes (longer if you have big chunks of vegetables).
9. Add chicken and stir.
10. Add the jar of creamy alfredo and stir quickly until combined well.
11. Remove from heat and serve.
12. Possible garnishes: shredded cheese and real bacon bits (the soft kind NOT bacos).

rotisserie, onion, celery, carrots, corn, chicken, water, butter, alfredo sauce

Taken from www.food.com/recipe/quick-and-easy-soup-248081 (may not work)