Stepped-up chicken noodle soup with sweet butternut squash, herby sage, and orzo pasta.
To make the chicken and stock from scratch, I simmer a whole (3ish pound) chicken in a stockpot with about 12 cups of water, 1 chopped carrot and 1 onion cut into quarters for about 1-1.5 hours. When the chicken is cooked, take it out of the stock, shred the meat and toss it with some salt and pepper (discard the bones). Strain the stock and discard the carrot and onion. Et voila - continue with the recipe as above!