1Saute Onion, celery, carrots, garlic and ginger in olive oil for 5-10 minutes. Add stock, chicken and bay leaf. Bring to a slow boil then reduce the temperature and allow to simmer uncovered for 20 minutes.
2Bring to a slow boil and add the egg noodles and cook until al dente depending upon the noodles you are using. Add lemon juice. Taste the broth and add salt and pepper to your taste. Remove bay leaf.