Chicken and Vegetable Soup

• 1 rotisserie chicken, meat removed and shredded
• 8 cups low sodium chicken broth
• 2 tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 leek, white and light green part only, sliced into half moons
• 1 tbsp. chopped garlic
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 large carrots, peeled, quartered lengthwise and chopped 
• 2 celery stalks, chopped
• 1 - 14.5 oz. can petite diced tomatoes, drained
• 3 tbsp. minced fresh parsley
• 3 fresh thyme sprigs
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

In a large stock pot, heat the olive oil over medium heat.  Add the onion, garlic and leek and cook until tender, about 5 minutes.   Add the chicken, the rest of the vegetables, the thyme, parsley and bay leaves and pour the broth over the top.   Bring the soup to a boil and then reduce the heat and let simmer 60 minutes.  Season, to taste, with salt and pepper.  Remove the bay leaves and thyme sprigs before serving.

Enjoy!