As with everything else, I usually don't make it the same way twice. It usually depends on what I feel like and my pantry.
I'll list the ingredients and describe the measurements later. I basically base the amount on the main ingredient, which in this case was a chicken breast and two thighs. From whats in the pot, you could feed 4 with some croutons (toast).
Olive oil or canola
Bone-in chicken breast, 2 thighs (try to keep a 50/50 ratio)
2-3 carrots & celery, 1 onion (equal parts)
1 can: diced tomatoes (or fresh), cannelini beans, corn
2 bay leaves, red pepper flakes, kosher salt, fresh pepper, fresh parsley
Season the chicken and add to a med-high heat stock pot with 1-2 tablespoons of oil.
When slightly browned and some fat has rendered, flip and continue to brown. Total time should be about 3-4 minutes per side.
Meanwhile, prepare the veggies. I usually don't cook "mise en place", just for the threads.
When the chicken has browned, not completely cooked though, remove from the pot to a cutting board. Save only 1 tablespoon of the chicken fat, add the veg and 1-2 tablespoons of oil just enough to give everything a nice coat. Season with salt and pepper.