Chicken Thigh Soup

Yesterday was Sue's day off and as usual she had a good supper waiting (all except the cornbread). When I cook chicken thighs for contest like this past Saturday I trim them till they are about half the size they started out being and this leaves plenty of chicken for other uses. This is one I came up with the last time I did this and Sue knew how good it was and how much we both liked it so she made it for our supper last night. It has all the usual things you find in soups like potatoes, onions, garlic, carrots, but the spices is what really makes it special. We use a lot of mexican oregano in this dish and you can really taste (and even see) the difference. We also spinkle in some curry, turmeric, and cummin.