Chicken noodle soup with lemon and dill

Uses 2 quarts of Sunday's stock and 1½ cups of the chicken

With real stock already made, this is half an hour. Lemon and dill at the end make it taste brand new.

30 min · serves 4

You need

• 2 quarts chicken stock (from Sunday), plus the jelly from the pan jar
• 1½ cups shredded chicken (from Sunday)
• 2 tbsp olive oil or chicken fat
• 1 medium yellow onion, diced
• 3 carrots, sliced into coins
• 2 celery ribs, sliced
• 2 garlic cloves, sliced
• 1½ tsp kosher salt, plus more to taste
• 6 oz wide egg noodles
• ½ lemon
• ¼ cup chopped dill
• Black pepper

How to make it

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt and cook 6 to 8 minutes, stirring now and then, until the onion is soft and see-through.
2. Add the garlic for 1 minute, until you can smell it.
3. Pour in the stock and the jelly from the pan juices. Bring to a boil, add the salt, and simmer 8 minutes, until the carrots are just tender.
4. Add the noodles and cook as long as the package says, usually 6 to 7 minutes, until tender.
5. Stir in the chicken and heat 2 minutes. Taste: real stock needs more salt than you'd think. Add it a pinch at a time until the soup tastes like chicken, not water.
6. Off the heat, squeeze in the lemon and stir in the dill. Grind pepper over each bowl.

Noodles keep drinking the broth. If you'll have leftovers, cook the noodles separately and add them to each bowl.