Directions

1. In a large Dutch oven over medium heat saute the onions in the oil. Saute until translucent.
2. Add the chicken stock, tomato sauce, diced tomatoes, and seasonings and stir.
3. Add the heavy cream and stir. Season with salt and pepper if needed.
4. Add in the shredded chicken.
5. Stir occasionally with a wooden spoon and let thicken over low heat for 20-30 minutes. Serve with garlic bread.