Roast Chicken And Vegetable Soup Recipe

Ingredients

1 fourteen-ounce can low-sodium chicken stock, or homemade

1 cup Double Roasted Chicken (see Double Roast Chicken recipe) cut into bite-sized pieces

1 cup assorted roasted vegetables (reserved from Double Roast Chicken recipe) cut into bite-sized pieces

1 teaspoon fresh thyme

Salt and freshly ground pepper

Preparation

Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.