I am ridiculously proud of this soup. It's made entirely of things I already had in my house, and it tasted amazing.
Onion, Carrot, Celery, all diced (saute in olive oil with salt and dried herbs)
Mushrooms, sliced (leftover from the frittata)
Grilled chicken breast, cubed
2.5 cups water
1 veggie boullion cube
1 parmesan cheese rind
Bring all this to a boil, then simmer for about 10 minutes
Add a handful of egg noodles, and keep simmering until they're soft.
Ladle into a bowl and top with a spoonful of homemade pesto that you found in your freezer.
Serve with grilled ciabatta topped with herbed goat cheese.