Prep Time: 30 min
Inactive Prep Time: —
Cook Time: 7 min
Level: Easy
Serves: 4 1/2 cups soup

Ingredients

• 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

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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Recipe from Alton Brown and the Food Network