Roast Chicken and Vegetable Soup

This satisfying soup can be made with any roast chicken and roasted vegetable leftovers.

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

Directions:

1. 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.