Growing up, chicken noodle soup was synonymous with Campbell’s, so when I married into a family of Conservative Jews, I knew I’d better up my game. This recipe has never let me down. ~ it’s the perfect base for whatever comes next. If you keep a stash of carrot peelings, celery stalks, chicken bones and parmesan rinds in the freezer, you’ll never go without. The basic recipe follows, but it’s so forgiving, there’s really no need to measure.

In a large stockpot, combine:

1/2 c dry white wine

2 large cloves garlic, crushed

1 plum tomato, coarsely grated or 1 canned tomato

1 bay leaf

fresh rosemary, fresh thyme

64 oz chicken stock

large onion, coarsely chopped

1/2 large celery stalk, coarsely chopped

1 large carrot, coarsely chopped (or a handful of peels)

bones, if you have

parmesan rind, if you have

salt + pepper to taste

Bring to a simmer, cover and cook at least 30 minutes, up to an hour. Strain the broth. At this point you can store/freeze the stock for another time

OR

Return to pot, add 1/2 c fine cut carrot, and onion, more fresh thyme, bring back to a boil, then simmer until vegetable are tender.

Drop in handfuls of dried egg noodles and 1-2 c leftover cooked chicken (rotisserie works). Cook about 5 minutes until noodles are tender, and the chicken heated through. Adjust seasonings

adapted from Lynne Rossetto Kasper + Sally Swift The Splendid Table’s How to Eat Supper, 2008, American Public Media