Chicken and Vegetable Soup

Earlier this week my second son was hit hard with bad headaches, and we as a province were hit hard with a crazy snowstorm. When my son asked me to make chicken soup for dinner it seemed like a good idea to me. First, because he was sick, and homemade soup is very nutritious. Second, because you wouldn't believe the storm raging outside. And third, because soup is comforting, and I thought he could use the comfort.

1 boneless, skinless chicken breast
6.5 c. chicken stock (I used homemade that had cooked the night before)
1 potato
1 onion
2 carrots
2 bell peppers
2 cloves garlic
1/2 c zucchini
1 tbsp olive oil
1-2 tbsp cornstarch
~1/4 c black bean spaghetti (more would have been fine)
1 tsp each oregano, thyme, anise seed, salt, and cilantro
1 bay leaf
1/2 tsp each seasoning salt and Italian seasoning

Dice onion and garlic, and sauté in olive oil. Dice vegetables and chicken. Add vegetables and spice to onion mixture, and stir well, cooking on low, to start them softening. Mix cornstarch with chicken, then stir in to vegetable mixture. Slowly add chicken stock, stirring your soup while adding the liquid. Increase heat and bring to a boil. Simmer about 15 minutes, then add black bean noodles (I cracked mine into small, bite sized pieces). Simmer another 10 minutes or until noodles, potatoes, and carrots are cooked. Salt and pepper to taste