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Ingredients:
4 cups chicken or vegetable broth (2 32 oz containers)
2 cups of water
1 Lemon
4 tablespoons of minced parsley
3 bay leaves
5 pealed and sliced carrots
4 sliced celery stalks
1/2 cup of diced onion
2 cups of fresh or 3 cups of frozen egg noodles
1 teaspoon of freshly ground black pepper
2 teaspoons of salt
Mix water, broth and salt in a medium/large size pot. Bring to a boil, and bring down to a simmer. Slice the lemon in half and press the bay leaves into the inside of the lemon (this is simply to make them easier to retrieve). Place the lemon into the pot. It may float for a minute or two before sinking.
Put the sliced carrots in first. Then, after 3-4 minutes, put the egg noodles in. Once the egg noodle begin to rise, add the celery and onions. Cover and let cook for 10 minutes.
Once the vegetable are cooked to your liking, remove the lemon and bay leaves. Stir in pepper and parsley and serve.
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