Captain, you lead anything but a boring life.  In fact, I'm still holding out hope you'll post a picture of funbags.  But to answer your question, my go-to soup is the soup du jour.  I always tell the waitress "Mmmm. That sounds good. I'll have that."

okay who or what is funbags and I'll try

I only eat my homemade chicken veggie noodle stoop... I call it stoop because it's too thick to be a soup but too thin to be a stew. I usually only make that in the colder months.

okay who or what is funbags and I'll try

Does it ship well?  
I kinda fail when it comes to making homemade soup/stew/stoop.

It  freezes well if you don't put the egg noodles in it.. The secret to good stoop is to let all the ingredients slow simmer for at least 2.5 hours  then add alot of egg noodles cover and let sit 20 mins without any heat on it. After checking if you want it a little thicker just take a tablespoon of cornstarch in about 1/4 cup of water stir and add to soup while heating it about 5 minutes.

I usually use my slow-cooker because I don't have a pot big enough to satisfy my (perceived) appetite.  I think my issue is the herbs/spices part.  I can never get it to taste the way I want and fresh herbs scare me.

I actually have a restaurant grade huge pot.. When I make my soup I have to deliver to each my girls too.. The only herbs per se you need is a pinch of garlic powder and poultry seasoning , simmer the chicken first in  one part chicken stock and 2 or 3 parts chicken broth  for about an hour. Then I add 2 16oz bags of frozen Hanover mixed veggies and I dice up a small onion. Let all that simmer another hour, then add 2 pks of McCormicks chicken gravy after stirring it in a 1/2 cup of water..  Simmer another half hour then your ready to add the noodles and then corn starch if needed.. Don't add any salt till its all done. The stock and broth have plenty and it may be an over kill...

I think he means the chick with the allegedly too-big-boobs.