Full and happy
The soup came about from a chicken I roasted six days ago or so..did what Mark Bittman told me to do for a classic quick french roast. I heated the oven to 450 and on a low rack placed a roasting pan to heat. I smeared the bird with butter, salt and pepper, placed it in the hot pan and roasted it for close to an hour. I did not open the oven. The result - a perfectly roasted bird.
Following the initial chicken dinner, I made a Thai chicken green curry, constructed several chicken sandwiches and then the soup, making of course a rich broth from the stripped down bird. To this I added onions, garlic, carrot, celery and at the last minute, sweet potato gnocci from Italy, a gift from Philadelphia. Made me happy...as did the Panzanella Grissioni and glass of Red Rhone.