Chicken and Vegetable Soup

I usually make this soup after I roast a chicken....but I didn't have time tonight, so I cheated and picked up a rotisserie chicken. It was delicious without all the work!

Chicken and Vegetable Soup

1 shallot, sliced
4 cloves garlic, minced
4 stalks celery, diced (about 2 cups diced)
3 large carrots, diced (about 1 1/2 cups diced)
1-48oz container chicken broth
1-32 oz container chicken broth
1/2 cup cooking sherry
5 red potatoes, cut into preferred size
1-14.5 oz can diced tomatoes
2 yellow squash, sliced
2 zucchini squash, sliced
1 can cream of mushroom soup (optional)
2 tbsp soy sauce
1 rotisserie chicken (meat taken off, cubed or shredded)

Saute the shallot and the garlic in about 2 tbsp olive oil for about 5 minutes over medium high heat.

Add cooking sherry and continue to saute for about a minute. Add celery, carrots,  potatoes, squash, soy sauce, diced tomatoes and chicken broth. Bring to a boil and reduce to a simmer. Add chicken and cream of mushroom soup. Simmer for 10-15 minutes or until the vegetables are cooked through.
That's it!