So, remember that Slow Roasted Chicken Soup? I had leftover stock in the freezer from my last batch. I hacked this soup tonight, with an Italian twist. Filled a deep bowl with thinly sliced raw veggies: fennel, radicchio, carrots. Added cooked rice noodles and a handful of fresh parsley. Poured over boiling hot broth, squeeze of fresh lime, and devoured.