Rotisserie Chicken & Veggie Stew - cooking recipe

Ingredients

1 chicken, whole deli rotisserie
1 medium yellow onion, chopped
2 medium russet potatoes, peeled and cubed
8 ounces baby carrots, peeled
2 stalks celery, diced
2 roma tomatoes, diced
1/2 cup brown rice
15 ounces white beans
42 ounces chicken broth
4 dried bay leaves, crushed
1 teaspoon thyme
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper

Preparation

separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.