OK, this was the night I made it. Chicken thighs, seared with the skin on, then set aside to use the rendered fat to sweat the carrots and onions. Then I added the things back in, a 32 oz. box of chicken broth, and additional water to cover, letting it go until it was a nice broth. Five different kinds of (canned) beans, drained and rinsed, and a bunch of kale were added when I took the chicken back out to (hand) strip the meat. Finally, most of a box of farfalle pasta. I just had the last bit of a frozen "sub-batch" for lunch. OK, now it's your turn!