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

SOUP MAKING 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.