Fill the crockpot with a few large cans of chicken broth, a bag of frozen kernel corn, and the pulled chicken from a cooked rotisserie chicken (without the skin). Meanwhile, chop an entire bunch of celery and one onion, and sauté in a pan with a little olive oil and two tablespoons fresh thyme. Cook until celery and onion soften but don’t turn brown.
Add the celery and onion mixture to the crockpot, and season your soup with salt, pepper, and some red pepper flakes for a little spice! You can cook this in the crockpot for a few hours (or on the stove), and then enjoy soup for your lunch or dinner all week long.