Chicken Noodle Soup

Ingredients

• 0.8 cup celery diced
• 4 cups chicken stock see homemade store-bought
• 2 ounces extra wide egg noodles dried cooked
• 2 teaspoons parsley leaves fresh finely chopped
• 0.5 teaspoon tarragon leaves fresh finely chopped
• 1 tablespoon garlic minced
• 1 halves optional: lemon for serving
• 0.8 cup onion diced

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat.
3. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes.
4. Add noodles and cook 5 more minutes.
5. Remove from heat and add herbs and salt and pepper, to taste.
6. Serve with lemon halves and add squeeze of lemon juice if desired.