Chicken Noodle soupIngredients 4 cups chicken stock, home made or store bought3/4 cup diced onion3/4 cup diced celery1 tablespoon minced garlic2 ounces dried egg noodles, cooked to al dente1/2 teaspoon finely chopped fresh tarragon leaves2 teaspoons finely chopped fresh parsley leavesLemon halves, for serving Directions
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
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