By popular demand (okay so two people asked for the recipe), here's how last night's soup came together.
In a large pot over medium heat, sautee a large onion (chopped) in a tablespoon of oil, add a couple handfuls of chopped carrots and chopped green pepper. Sprinkle in some chopped fresh thyme. Add two whole chicken legs - leg and thigh portion with skin removed, salt and pepper. Pour in 4 cups of chicken broth and any additional water needed to cover the chicken. Bring to a boil then reduce to a simmer and cook, covered, until chicken is tender (about 1/2 hour).
Remove the chicken from the pot and shred the meat with a fork. Return the meat to the pot and discard the bones. Add a package of frozen corn kernels, a package of frozen sliced okra, one chopped zucchini and one chopped yellow squash. Simmer until the veggies are tender.