Chicken Noodle Soup / by Alice Zhao

Normally most chicken stock recipes instruct you to throw away the chicken and vegetables- that's because all of the flavor and nutrients have been simmered out into the stock. But I have always felt bad about throwing it all away so I told Jared to save some of the chicken and re-use it to make a delicious chicken noodle soup. We threw in some leftover linguine pasta and added fresh chopped celery, carrots and onions. And some slices of the leftover bread loaf from a previous post made a repeat performance after I defrosted it and popped it in the toaster. And I'd like to say that the No-Knead bread reheats really well. After toasting it, it was still really chewy on the inside. 'Twas a perfect dinner for the two of us!