Using homemade stock in this recipe makes all the difference, transforming a dependable standard into a great soup. If you do make your own stock, remove some of the chicken meat from the bones when the stock is done and return it to the soup. For variety, try stirring in a peeled, seeded, and diced tomato and a teaspoon of chopped fresh herb, such as tarragon, parsley, dill, or basil, just before serving the soup.
Bring to a boil in a medium saucepan, :
4 cups Chicken Stock or Brown Chicken Stock
Stir in:
1 cup fine egg noodles or 2 ounces thin fresh or dried pasta
Cook until the pasta is tender but firm, 4 to 5 minutes. Season with:
