Chicken Stew

This is a healthy and fairly easy throw together recipe and feeds a lot

1 rotisserie chicken
1 onion
3 carrots
3-4 cloves garlic
1 tsp bay leaves
1/2-1 tsp. dried thyme
4-5 Idaho potatoes
4 cans chicken broth
1 c. frozen peas
1 c. frozen corn
salt and pepper to taste

Pull apart all the meat off the rotisserie chicken into shredded pieces. Chop up your onion. Dice the carrots and potatoes all into relatively small bite size pieces. Saute the onion and carrot in about 3 Tbsp. EVOO. Add the bay leaves and thyme, salt and pepper to taste, and continue to saute until the onions are translucent. Pour in the chicken broth and add the potatoes. Bring to a boil. Boil until the potatoes are softened. Add chicken, peas and corn. Taste test, add more salt and pepper if needed. Return to a boil then reduce to a simmer. Simmer for about 10 minutes or until corn and peas are heated through.