1poundboneless, skinless chicken breast(cut into bite sized pieces)
1Tablespoonfresh lemon juice
2-3Tablespoonsfresh chopped parsley
1 1/2cupsdry egg noodles
S&P, to taste
Melt butter in a medium-sized stockpot over medium-heat. Add onions and cook for 2 minutes. Stir in garlic and cook until the onions become translucent. Slowly stir in flour and stir until it becomes a thick paste and turns a light golden brown.
Slowly whisk in chicken stock and bring to a light simmer. Add chicken, carrots, celery, lemon juice, parsley and thyme. Simmer for 8 to 10 minutes, or until the vegetables are tender.
Stir in noodles and simmer for an additional 8 to 10 minutes, or until the noodles and chicken are cooked. Remove from heat and season with salt and pepper, to taste.
Top with fresh parsley if desired.
To freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn't make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats).