Roast Chicken and Vegetable Soup

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