Baltimore "Crab" Soup

I love Baltimore crab soup: the plethora of vegetables, the spicy hint of Old Bay in the broth. The one thing I've found in many incarnations I've sampled is that the crab really is lost to the rest of the components in the soup. Why add a $30/lb ingredient (complete with bits of shell) that will be masked and overshadowed when boneless, skinless chicken thigh also falls to shreds when cooked long enough — just like the crab typically found in this soup.

• 5 boneless, skinless chick thighs
• 2 tbsp olive oil
• 1 medium sweet onion, finely diced
• 1 medium green bell pepper, coarsely diced
• 1 medium red (or orange or yellow) bell pepper, coarsely diced
• 2 large carrots, peeled and coarsely diced
• 2 stalks celery, coarsely diced
• 1 tsp Old Bay (plus approx. 1 tbsp for chicken)
• 4 c chicken stock
• 4 c beef stock
• 2 tbsp worchestershire sauce
• 1 c fresh green beans, 1 inch segments
• 1/2 pint grape (or cherry) tomatoes, diced
• 1 c frozen corn
• 1 c frozen peas