2 (16 ounce) cans chicken broth
2 large carrots, sliced
2 teaspoons olive oil
1 dash garlic powder
1 dash dried basil
1 dash dried thyme
1 dash dried rosemary
1 dash dried marjoram
1 cup chicken broth
3 vinaigrettes
2 cups shredded Cheddar cheese
Lay the broth in a large bowl over high heat. Add carrots and the olive oil and simmer, stirring occasionally. Return carrots to broth and add garlic powder, basil and thyme; simmer for 3 minutes.
Add carrots and the chicken broth to broth and stir in shredded cheese. Cover and simmer for 1 to 2 minutes.
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