Poor Dom is sick. One of the great things about his making big batches of chicken stock, though, is that I can make him home-made chicken noodle soup in less than half an hour. I chopped up a little onion, carrot and celery and sauted in a little olive oil while the stock was defrosting on the stove. Then added the boiling stock to the veggies, brought it to a boil, and added a cup of ditalini. Boiled for ten minutes and I had chicken noodle soup in which the carrots tasted like carrots, the celery like celery. Take that Campbells and Progresso!