Ingredients Jump to Instructions ↓

  1. 4 cups chicken stock, home made or store bought

  2. 3/4 cup diced onion

  3. 3/4 cup diced celery

  4. 1 tablespoon minced garlic

  5. 2 ounces dried egg noodles, cooked to al dente

  6. 1/2 teaspoon finely chopped fresh tarragon leaves

  7. 2 teaspoons finely chopped fresh parsley leaves

  8. Lemon halves, for serving

Instructions Jump to Ingredients ↑

  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 halves and add squeeze of lemon juice if desired.

  2. Serves: 4; Calories: 167; Total Fat: 3.5 grams; Saturated Fat:1 gram; Protein: 9 grams; Total carbohydrates: 25 grams; Sugar: 6 grams; Fiber: 2 grams; Cholesterol: 19 milligrams; Sodium: 366 milligrams


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