Chicken Noodle Soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 7 min
  • * 4 cups chicken stock, home made or store bought
  • * 3/4 cup diced onion
  • * 3/4 cup diced celery
  • * 1 tablespoon minced garlic
  • * 2 ounces dried egg noodles, cooked to al dente
  • * 1/2 teaspoon finely chopped fresh tarragon leaves
  • * 2 teaspoons finely chopped fresh parsley leaves
  • * Lemon halves, for serving
DIRECTIONS
  1. Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.