Homemade Chicken Soup

It looks more like a stew, but either way, it's good for my cold and belly :)

I served this goodness with the last slice of sunflower bread.

You can add whatever you like to soup and with enough love and seasoning, it will usually work.  I had one chicken breast left over from our KFC dinner last night {I was in NO mood to cook...this crud is kicking my tail} and it was the impetus to make soup for lunch! 

I shredded the breast meat, opened a can of white kidney beans {aka: cannellini beans} and added them to sauteed red onion and fresh mined garlic and covered them with chicken stock.  While this simmered, I roasted two small potatoes and some carrots chopped to about the size of dice for 20 minutes in a 425 degree oven.  I tossed in some spices - Italian seasoning and celery seed - then added the roasted veggies when they were done and simmered until it was ready! 

I can't taste very much right now, but Dylan said it was delicious and he is not a big soup person.  Win!