Just made the yummiest soup for dinner. Took the dark meat and carcass from the whole roast chix I made for dinner the other night and just simmered it for a few hours on low. Added water, low sodium chix bouillion cubes and low fat college inn chix broth. Then I deboned the chicken, simmered it a little bit more and added 1 small summer squash, diced; zucchini, diced; fresh mushrooms; chopped spinache, 1 small can garbanzo beans, a carrot (for color) and an onion, fresh basil chopped. Simmered for about 20 minutes and then added lots of pepper and some fresh parmesan. Seriously, this is an amazing soup (and lots of fiber!!!!!)