Ingredients

• 4 tbsp of olive oil
• 8 cups chicken stock
• 3 cups egg noodles
• 4 medium-sized carrots, chopped into coins
• 4 celery stalks, chopped
• 1 small onion, diced
• 5 cloves of garlic, minced
• 2 stalks of lemon grass, crushed
• 1-2 cups of shredded leftover chicken
• optional, half cup of dill weed or parsley
• juice of 1 lemon, optional
• salt + pepper to taste

Instructions

1. Heat up olive oil in a heavy-bottom pan on medium-low heat.
2. Once simmering, put in your diced onion and minced garlic and stir for 2-3 minutes (depends on your heat). you can let the garlic brown a little, but don't let it burn.
3. Next, toss in your chopped celery and carrots and let cook until you can easily pierce the carrots with a fork.
4. Deglaze the pot by pouring in your chicken stock and stir and bring to a boil. You can optionally add freshly squeezed lemon juice at this point.
5. Mix in your shredded chicken, dill or parsley, and crushed lemon grass. Stir frequently.
6. Lower the heat, and add your noodles and let cook for another 20 minutes.
7. Add salt and pepper to taste.

Tags:

• chicken
• noodles
• soup