How to make it

  • For quick vegetable stock:

  • Rough cut 1 carrot, 1 stalk celery, 1/4 onion and 1/3 lemon. Boil in the water, with the garlic and parsley shoots, for 20 minutes.
  • Strain the stock and press the solids to release as much liquid as possible. Discard solids.
  • Return to pot, add the bouillon cubes, cover, and bring to a low boil.
  • For the soup (prep while vegetable stock is boiling):

  • Dry rub the chicken with a light dusting of season salt and saute in 1 Tbsp olive oil until cooked through. (Reserve the pan drippings and add to the chicken stock.)
  • Cut the chicken into bite-sized pieces.
  • Chop 1 carrot, 2 stalks celery and 3/4 onion into chunky pieces (about 1/2 inch).
  • Add the chicken and raw vegetables to the chicken stock and cook on a low boil, covered, for 7 minutes.
  • Add the egg noodles and cook an additional 7 minutes, or until the noodles are done.
  • Serve with pepper and lemon slices.

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