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bowl and set aside. Take the other 1/2 teaspoon olive oil and put into soup pot over medium heat. Add vegetables (leek, carrots, celery), garlic and red pepper flakes. Cook vegetables for a few minutes until they begin to wilt; be careful not to brown. Add chicken to pot, along with any juices. Add chicken stock, sage, bay leaf and slice of lemon. Bring soup to boil, then allow to simmer for 25 minutes. During the latter half of cooking (depending on how long it will take for your chosen pasta noodles to cook) add the noodles and stir well. During last 5 minutes, add tomatoes and dried calendula petals, if using, and season to taste with salt and pepper. Remove bay leaf and lemon slice before serving. Stir fresh chopped parsley through the soup, then give each bowl a little squeeze of lemon; garnish with green onions or chives if desired.

*Dried calendula or pot marigold flowers (Calendula officinalus) are sold in many health food and specialty stores, usually to be used as a tea. You may substitute fresh calendula petals if they are organically produced, free of pesticides and rated as safe for human consumption. Do not use any other type of marigold. Calendula is easy to grow in your own garden. Why include it as an ingredient in a soup recipe? For centuries, calendula has been used to help aid in healing minor infections as well as ease fevers. It lends a hint of earthy flavor, and also turns the soup stock a lovely, sunny golden color!

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