Ingredients:

  1. 10 cups chicken stock
  2. 1 1/2 cups sugar snap peas or snow peas
  3. 1 1/2 cups sliced white or brown cremini mushrooms
  4. 1 1/2 cups thickly sliced carrots
  5. 2 cups shredded leftover cooked chicken
  6. 8 ounces noodles of a kind and shape that please you (I used buckwheat soba noodles because that was what I had in the house and I got a few style points for using whole grains)
  7. 1/3 cup chopped fresh parsley
  8. 1 tablespoon dried dill or three tablespoons coarsely chopped fresh dill
  9. 1/2 teaspoon salt (remember homemade stock used 1 teaspoon salt for 12 quarts of water — accounting for the salt that probably stays with the chicken bones and the veggies used to make the stock, there’s probably about 100mg sodium per cup of stock — that’s a lot less than the 900mg plus sodium in a cup of commercial stock)
  10. Freshly ground pepper to taste

Directions:

Bring the stock to a simmer in a soup pot. Add the chicken. When the incipient soup returns to a simmer, add the peas, carrots, and mushrooms and then the noodles or the other way around depending on the kind of noodles. Noodles take as long as the instructions say. The veggies take about five minutes or less. Stir in the parsley, dill, and salt. Add pepper and adjust the seasonings to taste. Serve hot with some kind of a one dish salad.