Chicken Noodle Soup - Alton Brown

Ingredients

• 4 cups chicken stock, homemade or store-bought
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 2 ounces egg noodles, cooked to al dente
• 1/2 teaspoon finely chopped fresh tarragon leaves
• 2 teaspoons finely chopped fresh parsley leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving