Rotisserie chicken and roasted vegetable soup
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Ingredients
8 servings
Instructions
Step 1
Place chicken carcass in slow cooker overnight. Reserve broth and chicken bits. Remove as much meat as possible from bones and toss bones. Place chicken bits, chicken, broth, corn , frozen vegetables, mushrooms and one can of diced tomatoes in crock pot or instant pot. Blend remaining can of diced tomatoes into blender and blend until smooth. Add to everything else, add seasoning and wine. Cook until hot. Adjust seasoning to taste. Serve.
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