2 large packages chicken thighs
4 carrots (or more) cut in large pieces
Small bag yellow potatoes (about 12 small)
1 can white beans (rinsed)
1 package spaghetti seasoning mix
1 large can diced tomato in juice
Fry chicken thighs over med-hi heat with some vegetable oil (I cooked one package at a time in 2 large saute pans). Sprinkle with garlic powder and a little of the spaghetti seasoning mix. Transfer chicken thighs to large soup pot; add chopped onions and chopped carrots to soup pot with chicken and continue to brown (about 10 minutes).
Add about 4 cups water, continue to cook over med-hi heat. Add about 1 teaspoon salt. Add chopped potatoes and continue cooking for about 15 more minutes. Add large can diced tomato with juice; continue to cook over med-hi. Add about 1/4 cup to 1/2 cup ketchup and remaining package of spaghetti seasoning mix and some Italian Seasoning. Add rinsed beans.
Fry the second package of chicken thighs in the two large saute pans, using fresh oil and some seasoning. Add these to soup pot and continue cooking over med-hi until meat comes off the bone. Add more water if needed. Whole process took about 2 hours from start to finish. Use tongs and a fork (or your own method) to remove bones from the soup. Season to taste.