Last week we made chicken thighs braised with shishito peppers, tomatoes, onions, white wine, chicken stock, and paprika. After we packed everything up we realized we had way too much sauce leftover, so we braised more chicken legs with more white wine and chicken stock, pulled the meat from the bone, and married it to the leftover sauce. If you had the chicken thighs last week and liked them, this is the same thing but with even more flavor and without any bones or skin. This is a very chunky soup, practically a stew except that there is no starch to thicken it. A nice touch would be to add some sour cream.