Chicken Noodle Soup (Alton Brown) |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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 |
Directions:
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.
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