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+ servings

Chicken Noodle Soup

Photo by Lynne Calamia
ACTIVE TIME: 7 minutes
TOTAL TIME: 37 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.