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
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.
