Chicken noodle soup.
Butternut squash soup.
All good, but what I really wish is that someone would FedEx me some pho ga from Turtle Tower.
But if you’re stuck at home in Brooklyn and craving somewhat more immediate gratification, make your chicken soup like this.
Roast chicken as usual.
Meanwhile, sweat chopped onion, carrot, celery and leek in a large, heavy pot. Add a couple of thyme branches, a bay leaf, and stock (if you have none on hand, wait for chicken to finish roasting and after removing meat, use carcass to make stock for this step) and bring to a simmer.
While the bird is resting (or at the appropriate point for noodles and chicken to be ready at the same time), add egg noodles to the soup pot and bring to a boil.
When the bird is done, divest it of its flesh, reserving half for later (or sooner) consumption. Shred remaining half into large, but still bite-size chunks. Eat skin, if you like (and I do). Add meat to the pot. Season to taste — a little lemon juice is nice — and serve piping hot.
After a couple of meals of this version, I like to squeeze some lime juice in and add some cilantro.