Chicken Noodle Soup

By á-170456

Ingredients

• 4 cups home-made or store-bought chicken stock
• 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

Preparation

Step 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.

This recipe yields 4 1/2 cups.