Made from leftovers of the restaurant's divine Sorrento lemon roast chicken, the rich, homemade broth (stock is made fresh daily) is rife with herbal, lemony flavor. Bits of carrots swirl about with tiny pellet-shaped Acini di pepe pasta and hunks of chicken, some of it still in its delicious skin. The fridge at the front of the restaurant is stocked with the stuff. Grab a quart to go - and maybe few extra to store in the freezer for a rainy day. $10.