If you have onion (or leeks, or shallots), carrots, celery, and chicken, then you have chicken soup. I was going to do something else with these three thighs, but suddenly this seemed like such a no brainer and just what I wanted. I put olive oil in the hot pot and threw in the very roughly chopped veg including garlic, and let that cook in the hot oil for a few minutes, moving the vegetables around a bit with a wooden spoon. Added thyme (I used dried), a pinch of ginger, a good amount of salt, some peppercorns, and a bay leaf, the chicken, some water. Use what you have — you can’t go wrong. So simple, but in three hours you'll have something sublime. After the first hour or so I used a slotted spoon to pull out the carrots and chicken so they wouldn't overcook, pulled the meat from the bones and stored shredded chicken and carrots in the fridge. I put the bones back in the soup and let it simmer for another couple of hours.