I hope nobody you know is sick right now. I hope it’s, at worst, a common cold, common boredom bred by self-quarantine, or a stubbed toe because you tried some ridiculous workout video you found online. Or, if you’re me, last week, after yet another thing fell out of my chaotic freezer onto my foot (I don’t even get to blame “fitness”) I decided to, what’s that word, it feels so unnatural to type… organize? Right, that. I decided to sift through the freezer and see what was taking up so much space and I realized that Deb Of A Few Months (let’s be honest: probably longer) Ago did a very cool thing and made an excess of chicken stock and froze it in one-quart bags which meant that “wohoo! dinner is sorted!”

I’ve published a few chicken noodle soups recipes to date. I’ve got a quite rushed one and a leisurely one for when you want absolute perfection; there’s a grandma-style cozy on in Smitten Kitchen Every Day, my second cookbook, but one thing I’ve not yet covered is the simplest: a chicken soup you make with already-made stock.*

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