Greetings from New York! We flew in late tonight, or, er, early this morning. The whole gang of us. We are having a 2AM room service gorge that is much needed, but the sad bowl of minestrone I am nursing made me think of this soup, and I just had to share it with you.

I almost named it Summer Chicken Noodle Soup because that is how I always think of this- like the good old fashioned stuff, but summered up. The magic is in the broth, which is richly flavored with chicken (We will get to that in a second) and fresh tomatoes.

This soup was born out of rotisserie chicken. Do any of you guys buy a rotisserie chicken and then you or your family eats the breasts and maybe a drum stick or two and then you kind of leave this tragic carcass sitting in your fridge? Is it just me? Anyways- it seems a tragedy to waste the rest of the chicken, so I always make chicken broth with it. I just boil the carcass whole in water and let it simmer away. Then I fish the chicken out and separately strip it of chicken meat.

Then I simmer fresh summer tomatoes in the broth and then puree it all in the blender. You get a rich, creamy incredibly delicious broth that serves as the base for this soup. When you add the traditional chicken, onion, carrots, celery and noodles its amazing! When you add the fresh corn- it gets extra summery!

I save this soup for the few nights here and there when it isn’t quite so sweltering or the AC is cranked. But even if I am sweating- it is totally worth it!

To make this Tomato Chicken Noodle Soup, this is what you do:

In a large pot, add the chicken.

Add the water to the pot. Place the lid on the pot and simmer for 30 minutes.

Remove the chicken from the pot and set it aside.

Add the tomatoes to the pot and turn the heat on high. Place the lid on the pot and then turn to low and simmer 10 minutes.

Meanwhile, cut all of the chicken meat off of the chicken bones. I got about 4 cups worth. Set aside and discard the skin and bones.

Transfer the soup to the jar of a blender (you will probably have to do this in batches) and puree on high until it is smooth and creamy. Transfer it to another large bowl or container.

In the soup pot, add the olive oil and turn the heat to medium. Add the onion and sauté for 5 minutes with a little salt.

Add the carrots, celery and corn and sauté another 5 minutes. Add the broth and the chicken to the pot. Add the oregano and the spaghetti noodles and simmer 10 minutes until the noodles are al dente.

Season to taste with kosher salt and serve hot.