Chicken Stew!

4 cups water

1 pound chicken tenders

3 carrots, cut into chunks

2 stalks celery, cut into chunks

2 potatoes, diced

1 sweet potato, diced

1 (15 ounce) can peas

1 (8 ounce) can tomato sauce

2 bay leaves

1 cup cooked rice

Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes. Stir cooked rice into the soup and cook until the rice separates into grains and are hot, about 15 minutes more.