I like to spice my soups up with a teaspoon of sauce. All kinds of different flavors like chipotle or barbeque, worcestershire, soy. It depends on what kind of mood I'm in. Just that hint of something else in plain old chicken soup keeps it interesting.
Something else I do is place tablespoonfuls of grated parmesan on a cookie sheet covered with parchment paper. Flatten them out a little, but not too thin, and put them under the grill to melt. When they're a crispy disc, I take them out and either place one in my bowl of soup, or dunk it in quickly and eat it like I'd been dunking cookies into milk. The cheese should melt sufficiently for it not to cause you any problems after your fill.
Also, you may want to make your choice of signature your mantra for the next couple of days.
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