Sunday soup

This was to help Andrea recover from her cold and use up the chicken breasts from the tagine bird.

I started with a stock made by roasting a couple chicken carcasses then cooking them with leeks, carrot, onion, celery root, garlic, clove, bay leaf, and pepper. To make the soup I added diced carrot, leek, chicken breast (cut small), cooked macaroni, chopped basil (from the freezer), and light cream.