My chicken soup-loving father-in-law used to call this version “The Nectar of the Gods.” This soup is the quickest in my repertoire, and I save it for nights when my family is on the go. I’ve found it’s always a good idea to roast two chickens at the same time. Eat one that night, and shred the meat of the second for tacos, salads and soups such as this one for the next night.
Keep your pantry shelves stocked with items such as chicken broth, tomato paste and egg noodles, and you’re halfway there for this recipe. You can take a shorter cut yet by picking up a roasted chicken from the supermarket.