I only ever use a stick blender.  Food processors and jug blenders are a pain and rotten to wash up and take up too much cupboard space.

But with a stick blender you don't even need to take it out of the stockpot.

Yes, sometimes I'll use the stick blender if I'm in a blazing hurry, but only for a very small amount that can then be heated up very quickly in the microwave .. usually when I'm on the run ..

I don't have a food processor.  I'm old school and there's

only two of us anyway - and no dishwasher! (except me)

I love chicken and corn soup too, I always use left over roast chicken in mine, corn kernals and a tin of creamed corn and put a few egg whites though it at the last minute mmm.

But my all time favourite (and I've tried but cant make it as good as the restuarant) is vietnamese pho.  Which is rice or egg noodle soup with beef or chicken, I personally love the one with seafood though.  I dont know how they get their broth so tasty, I just cant get the flavour in it that they do in the restuarant. I'm pretty sure they use a master stock..

My fave vietnamese restaurant says it takes 5 hours to make

the broth.  Won't give up any secrets though,  lol

It takes me all day to make a good chicken stock.  I have to do that part usually a day ahead.  Then making the soup is a piece of cake.

We have a lot of soup and chicken and vegie with soup mix in it is our favourite.  Only ever use a stick blender - no fuss, done in the stock pot and works as good as a blender.  I wouldn't be without it.  I chop the vegies up fairly finely in the food processor.  I buy whatever chicken is on special and simmer it for some time but I skin it first so their is never any fat in the soup.  Also add my magic ingredient - massel chicken stock.