Serves 6-8

3 carrots, cut into 1/2 inch rounds
3 stalks of celery, thinly sliced
1 onion diced
4 cloves of garlic, smashed with the back of a knife
1 leftover Costco rotisserie chicken, a lot of the meat removed
2 quarts of chicken stock
1 14.5 oz can of tomatoes (I used diced, which I ended up pureeing.  If you like a chunkier soup you can keep them whole, but my kids don't like whole cooked tomatoes.)
1 cup of fresh basil leaves, chiffonade
Salt and pepper to taste.

In a large pot over, add two tablespoons of olive oil.  Add the carrots, celery, onion, and garlic cloves, and cook for 5 minutes.  Add chicken stock, leftover rotisserie chicken and tomato puree.  Bring to a simmer. Reduce heat and keep simmering for 20 minutes.  Remove chicken and set aside to cool a bit.  Remove soup from heat.  When chicken is cool enough to touch, remove remaining meat from bones and add to soup.  Heat soup up again (if necessary) and add basil leaves.  Add salt and pepper if needed.  Serve.