‘cure a flu’ chicken noodle soup

1. In a sauce pot, combine first 4 ingredients with enough water to cover. Bring to a boil, then down to simmer for 15 - 20 minutes.

2. Meanwhile, in a soup pot or dutch oven heat the olive oil over medium heat and add the vegetables. Season with salt and pepper. Cook until the vegetables are tender, around 8 minutes. Add the chicken stock and bring to a boil.

3. Remove the poached chicken from the liquid and add about 2 cups of the cooking liquid, pouring through a strainer, to the soup pot. Dice the poached chicken, then stir in the noodles along with the chicken and simmer for 5 minutes. Turn off the heat and add all the fresh herbs along with the lemon juice and zest. Season with salt and pepper, if needed.