1 potato, peeled and cubed
1 cup grated carrots
1 chopped onion
1 2/3 cups chicken broth
2 tablespoons canned kidney beans
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon chili powder
1 pinch dried sage pepper
1 (.75 ounce) package dry onion soup mix
2 similar packages refrigerated Nori rolls
Cover the bottom of a large saucepan with foil or heavy foil. In a medium saucepan, mash potatoes and carrots together with around an empty plastic serving bowl. Bring to a simmer; let boil about 8 minutes. Drain potatoes/carrots.
In a large saucepan over low heat, cook carrots and onion until tender. Stir in broth, beans, bay leaves, salt, chili powder, sage , onion soup mix and Nori rolls.
Bring to a final boil and reduce heat to medium-low heat. Cook about 15 minutes, stirring frequently.
Stir chicken into finished dish.