Chicken Pot Pie Soup - a quick, easy version

Description:
I was craving my mother in law's chicken pot pie soup but I couldn't find the recipe. I also am recovering from a cough cold so I didn't have a lot of energy to spend in the kitchen. I found a quick cheat recipe online and improvised. It came out tasty enough, although not as good as DMIL's, but what really impressed me, is how fast it all came together. It satisfies that craving for chicken pot pie without having to wait an hour or consume the extra fat and calories from the pie crust.

Ingredients:
1 can cream of chicken soup (I use the reduced fat version.)
1 can cream of potato soup
2 C skim milk
1 16 ounce bag of frozen veggies (I used peas, carrots, green beans & corn.)
2 C cut up leftover roasted chicken breast (I used a little less. We only had one good sized, cooked skinless, boneless chicken breast left in the fridge.)
Pepper and Garlic powder to taste

Directions:
In your soup pot, whisk together the condensed soups and milk over medium to high heat. Add in the frozen veggies and chicken. Season with pepper and garlic powder to taste. Bring to a boil, stirring frequently and reduce heat.

Rosemary White Bean Soup -aka Dawn's Kicking Cancer Out Soup

Description:
I adapted this recipe from the book, What To Eat During Cancer Treatment by the American Cancer Society. I make a batch and shared it with my favorite neighbors. It is really delicious and so easy!

Ingredients:
1 T olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3-4 garlic cloves, smashed and chopped (I really like garlic.)
4 C no sodium chicken stock
4 cans of Great Northern beans, size 15 oz, rinsed and drained
1-2 t dried Rosemary
pepper to taste

Directions:
In your soup pot, heat the oil. Add the onions, celery and carrots. Add the garlic and chicken stock and 3 cans of beans. Add the Rosemary and a few dashes of pepper. Bring the soup to a boil and then lower the heat and simmer 20 minutes. Puree half of the soup in a blender, and then add it back to the pot with the last can of beans.

I prefer to leave the soup with some veggies and beans intact, for added color and texture, but you could just decide to puree the whole batch of soup if that's what you'd prefer.