Chicken Noodle Soup

(Serves 2)

1/2 c. diced onion
1/2 c. diced celery
1/2 Tbsp. minced garlic
1 tsp. olive oil
2 c. chicken stock, homemade or store bought
1 oz. dried egg noodles, cooked until just slightly firm
1/4 tsp. finely chopped fresh tarragon leaves (optional)
1 tsp. finely chopped fresh parsley leaves (optional)
Lemon juice, for serving (optional)

1. In a pot, sauté the onion, celery, and garlic with oil.
2. Add stock and bring to boil for 2 minutes with lid on. Lower heat and simmer for 2 minutes.
3. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste.
4. Serve with a squeeze of lemon juice if desired.

Nutrition information per serving: 105kcal, 16g carbs, 3.5g protein, 3.1g fat, 0g saturated fat, 963mg sodium, 2g fiber

Approximate cost per serving: $1.15