Today we went down to make lunch and we had two chicken breasts that we had baked yesterday. I try and buy the ones with the bone in and the skin on so that they have a bit more flavor than the ubiquitous boneless skinless chicken breast. Which reminds me of the time our middle son, as a toddler, asked me at dinner “Mom, how did they get the bones in this chicken?”  Do you think we’d had boneless skinless too much?  Eeek!  We burst out laughing.  Those were the days when chicken fat was evil. Not any more.  My husband looked at me and said “it’s too cold to have chicken salad” which is our go-to lunch for cooked chicken. He asked if there was anyway we could have soup, and since I love making soup, we gave it a try.  He is my sous chef and chopper, so I am lucky! This recipe literally came out of my head and my fridge but it turned out so good I thought I would post …