Roasted Chicken Stew

Here's a yummy recipe I tried when I had some roasted chicken and vegetables in the fridge to use up. It's an easy way to use those leftovers!

2 cups roasted vegetables (carrots, potatoes, sweet potatoes, mushrooms, pearl onions) cut into bite-sized pieces
2 cups roasted chicken thighs, shredded
4 cups chicken stock
2 stalks celery, sliced
14.5 oz. diced tomatoes
1 cup frozen peas
1 teaspoons basil
1 teaspoons oregano
1 teaspoon parsley
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

In a large stockpot, combine all ingredients and bring to a boil. Reduce to simmer and cook for 20-30 minutes. Serve with saltine crackers. Serves 4-6.
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