re: Send your best chicken noodle soup recipe my way.

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I like simple straight forward chicken soup. Make an ice stock. That's the key. I use the chicken pieces I'm going to use for the meat, extra wings with the tips cut into parts, maybe some backs, parsley stems, celery bottoms and tops, onions and a few peppercorns. Occasionally, I put a bay leaf in.

Strain and defat the stock and pick the chicken meat. Put the chicken in the stock and start the simmer. Add salt. Add chopped onions and celery. I add the carrot discs last so they don't get mushy. Sprinkle in some parley leaves. Taste for seasoning. I put the pasta in the soup bowl, then ladle the soup in. Makes the soup pot too starchy and soaks up the broth getting mushy if it sits in the pit and goes through a reheat. Sometimes I have rice

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I do pretty much this except for a couple things. I always have chicken bones or stock in the freezer so I use that. I roast the chicken then cook and debone. I will simmer the bones of the roasted chicken in about 4 qts of stock to reenforce the chicken flavor. I also saute my veggies in about 1/4 cup of unsalted butter. I add this to my simmering stock once the bones are removed. Dice up the chx and go to town. I prefer rice to pasta but always add it to the bowl not the pot.