While the true classic is made with a whole chicken, here is a version that requires less time and effort but is still fabulous. Instead of cooking the poultry in the soup, you can use leftover poached chicken or turkey.

Yield: 10 to 12 cups.

1 tablespoon unsalted butter or olive oil
1 Spanish onion, halved and finely chopped
2 celery stalks, sliced or diced
2 carrots, sliced or diced
1 teaspoon dried marjoram, or 1 tablespoon chopped fresh marjoram leaves
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary leaves
¼ teaspoon dried thyme, or 1 teaspoon chopped fresh thyme leaves
10 cups chicken stock
½ cup rice or small pasta (such as alphabet or orzo)
1 pound boneless, skinless chicken breast halves, diced

1. Place a large heavy-bottomed soup pot over medium heat and when it is hot, add the butter. When the butter has melted, add the onion, celery, carrots, and dried herbs (if using), and cook until tender 10 to 15 minutes.

2. Add the chicken stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook, uncovered, until tender, about 20 minutes.

3. Add the chicken, stir, and cook until cooked completely, about 8 to 10 minutes. If you are using fresh herbs, add them now. Serve immediately, or cover and refrigerate up to 3 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)