A homestyle soup that’s perfect for a pantry clean-out or a turn of cool weather. Dress up with a chopped rotessierie chicken or keep it quick with canned chicken. Ingredients 2 Leeks, halved and sliced 2 Lg Carrots, quarted and sliced 2 Celery Ribs, halved and sliced 2 Garlic cloves, minced 1C Pinot Grigio or Chardonnay 2 Bay Leaves 1/2T Thyme 1/2T Rosemary 64oz Chicken Stock 1T Chicken Stock Powder 1 Lg Potato, peeled and diced 10oz (2 Cans) Chicken Breast, drained 6oz No Yolk Egg Noodles, Dumpling cut, broken Salt & Pepper EVOO Note: I usually allow the kids to break the noodles while I work on the soup. Steps In a heavy-bottomed pot, heat a tablespoon or so of olive oil until shimmering. Saute leaks for ~2 minutes. Add carrots and celery and cook until translucent. Add garlic and saute until fragrant. Deglaze with a glass of good white wine and reduce. Add dried herbs, chicken broth powder, and chicken stock. Add potatoes and cover, bringing to