Chicken Noodle Soup

Ingredients

• 4 cups chicken stock, homemade or store-bought
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 2 ounces egg noodles, cooked to al dente
• 1/2 teaspoon finely chopped fresh tarragon leaves
• 2 teaspoons finely chopped fresh parsley leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions

1. 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 wedges, if desired.