Chicken Noodle Soup
Photo by Lynne Calamia
ACTIVE TIME: 7 minutes minutes
TOTAL TIME: 37 minutes minutes
Yield: 8 servings
- 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
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.