A refrigerator full of miscellaneous bits of veggies, plus some nice stock and pieces of chicken picked off the bones I had used to make the stock, made this fabulous pot of soup.
I had been experimenting with vacuum bottle cooking, so the mini farfalle you see in the soup was the result of said experiment. A soak in boiling water for two hours produced just slightly overdone noodles, so I think 90 minutes will do it next time. They were probably perfect for a sauced side dish, but I would like to have had them a bit more “al dente” for the soup.
Hint: Don’t put the noodles in the soup until serving time, and then only in each bowl. Refrigerate soup and noodles separately, or those rascally noodles soak up all the broth and get mushy.