try this: Prep Time: 30 minutes Cook Time: 7 minutes Yield: 4 1/2 cups soup - 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 - 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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09-16-2007, 10:57 PM
Anyone have a recipe for chicken noodle...
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