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.
Chicken Noodle Soup:
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.
Add garlic and cook until garlic is fragrant. Shred or dice chicken meat saved from cooking the stock and add it to the pot.
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.
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.
Squeeze in juice from 1 lemon, stir, and serve.
NOTE: see the post for storing and freezing instructions.
Video
Notes
Gluten free note: this soup is completely gluten free is NOT using the egg noodles. Egg noodles are not gluten free but feel free to use your favorite gluten free pasta instead!
Lemon: DO finish the soup with a squeeze of fresh lemon juice, this is a game changer!
Preserving fresh herbs: You can keep the bunch of leftover parsley, cilantro, dill weed, and green onion in a cup of water in the refrigerator and use through the week. Just make sure to change the water. Or, you can wrap them in damp paper towel and keep them in the refrigerator, closed in a zip-top bag for about a week.