Chicken Soup (.9, .9, .9)

• 

• In the stock pot add just enough olive oil to brown 4 chicken thighs...about 1/4 inch
• Add thighs, skin side down first...generously season skinless side with Lantana
• After skin side is nice and brown, turn and brown other side
• Then add about 3 chopped carrots and 3 cloves of garlic and brown that all a bit
• Add one can of beans and one of italian stewed tomatoes
• Fill pot with water until 3/4 full
• Simmer for about an hour
• Take out chicken and cool
• If you have time, you can cool the soup too and skim off any fat ...but not a biggie
• When chicken is cool, take of bone and skin
• Add chicken back to soup and bring to a boil
• Add about 1/2 pound of pasta and cook for about 20 min or more
• Eat and enjoy