Chicken Noodle Soup – Cooking Aboard with Jill

Ingredients

• 2 carrots, cut into ¼ inch rounds
• 2 stalks celery, sliced thin
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• 1 tbsp lemon juice
• 8 cups chicken broth or stock
• 2 cups dried wide egg noodles
• 2 cups diced cooked chicken
• ¼ cup Italian or flat leaf parsley, finely chopped
• salt and pepper, to taste