Step 1

Prepare chicken stock according to the recipe. Chicken stock can easily be made ahead a day before or made ahead and frozen. Make sure to save the chicken meat from cooking the stock. Chicken meat can be frozen as well, in a freezer zip-top bag, separately from the stock.

Step 2

Preheat a large pot over medium-low heat and add oil and diced onions, celery, and carrots. Stir and cook vegetables for about 10 minutes, until softened, and raise the heat to medium.

Step 3

Add garlic and cook until garlic is fragrant. Shred or dice chicken meat saved from cooking the stock and add it to the pot.

Step 4

Pour in stock and season with salt and pepper. Make sure to always taste as you cook to see if the soup has enough salt.

Step 5

Cook the soup over medium heat for about 15 minutes and add noodles and fresh herbs. Stir and let the soup cook just until noodles are tender.

Step 6

Squeeze in juice from 1 lemon, stir, and serve.

Step 7

NOTE: see the post for storing and freezing instructions.