Egg noodle soup

Ingredients:

• 60 g egg noodles, cooked until al dente
• 4 cups chicken broth
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 tbsp. minced garlic
• 0.5 tsp finely chopped tarragon leaves
• 2 tsp finely chopped parsley leaves
• Lemon halves for serving

Preparation:

1. Pour the broth into a large non-reactive saucepan, cover, and bring to a boil over high heat for 2 minutes. Add the onion, celery, and garlic. Reduce the heat and simmer for 2 minutes.
2. Add the noodles and cook for another 5 minutes. Remove from heat and season with herbs, salt, and black pepper to taste. Serve with lemon halves and lemon juice, if desired.