This photo really doesn’t do justice to this wonderful soup. I started out by browning a chicken thigh skin on in olive oil, adding a roughly chopped onion and browning that too. Then I added thyme, salt and chopped carrots and potatos, filled up the pot with water and cooked slow for two hours until the chicken started to fall off the bone. After cooling the soup I took the chicken out, removed the skin and bones and put the rest back in. This soup came out great, although would probably be even better with chicken stock instead of water.