Although you might not know it from the 20-degree weather we’re having up here in Toronto right now, soup season is definitely around the corner. Warm, comforting, delicious, seriously portable – soup is one of my favourite things about a long winter.
Of course, as with anything, you could take the humble bowl of soup and turn it into a pricey dish indeed. Organic veg, expensive spices, buying pre-made stock – that all adds up. Or you bypass making it at all and shell out money for a premade version from a carton. But, I’m a firm believer that you almost always have the makings of a good soup lurking somewhere in your kitchen, and that’s where this recipe comes from.
This one’s a classic of course – chicken noodle soup. Curer of colds, protein blast, and bringer of fresh lemony goodness. It’s a complete meal in a bowl, and it’s just so satisfying.
I always make my chicken soup from leftovers. Whenever we buy one of those rotisserie chickens (which, btw, in our neck of the woods works out cheaper or the same price as buying one of our own and roasting it) I know we’re never going to get through the whole chicken. So I always have the same plan: soup. The recipe is a little vague for that reason, but the joy of this kind of meal is you can make it a little bit different every time.