Chicken Artichoke Parmesan

1 can artichokes cut up with juice from can
2 chicken breasts cooked and cut up (I also had celery and onion in my pre-cooked chicken)
1 can tomato sauce
garlic powder, italian seasoning, salt, and pepper to taste
enough parmesan cheese to make you happy

Simmer all this together for about 15 minutes and serve over your favorite noodles.

(Any leftover sauce is also good for a salad topping for the next day.)

Another soup recipe...

Yes, this is Zupa's cauliflower soup! I searched on the internet, and this is a decent copy of it!

Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.