Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Coat the bottom of a soup pot or Dutch oven with olive oil and place over medium heat. Once the oil is hot add the potatoes and cook, stirring occasionally for about 5 minutes. Add the carrot, celery and onion. Cook, stirring occasionally until the onions are translucent and the potatoes and carrots are easily pierced with a fork.
Stir in the Grilled & Ready chicken and cook just until the chicken is heated through.
Add the chicken stock and increase the heat to high. Bring the soup to a boil, stir in the fresh parsley and remove from the heat.