Prep Time
30 min
Cook Time
7 min
Yields
4 servings
While the canned stuff is easy to buy, it’s not terribly healthy or nutritious. Alton’s recipe features a version of chicken noodle soup you can make in almost no time at all with real ingredients and loads of flavour.
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ingredients
4
cups chicken stock, home made or store bought
¾
cup diced onion
¾
cup diced celery
1
Tbsp minced garlic
2
oz dried egg noodles, cooked to al dente
½
tsp finely chopped tarragon leaves
2
tsp finely chopped fresh parsley leaves
Lemon halves, for serving
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directions
Step 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.