oldbooks I make Chicken Tonola, which is a kind of cross between stew and soup. It's delicious.
Brown 6 chicken thighs, skin on in coconut oil, then remove from pan
Sauté 3 shallots, a large piece of grated ginger, lots (and lots!) of garlic, couple of stalks of celery in the coconut oil.
Return chicken thighs to pot, and about a litre of stock, and simmer for about 20 mins
Add a chopped courgette, half a chopped Savoy cabbage and maybe some broccoli (basically, everything you have lying about. Squeeze in half a lemon and a good few shakes of tamari sauce. And simmer for another 5 mins.
You can either shred the chicken at that point if you want it to be soup like, or leave them whole if you want it to be stew like. I find that's enough for 6 as a soup, three as a stew.