MAKING
1 In a large pot, combine chicken stock and water.
2 Bring to a gentle simmer.
3 Add in the chicken, and pour in some more water to cover the chicken.
4 Cover the pot and let simmer for 30 minutes.
5 Add a whole onion and celery to the pan and simmer covered for another 2 hours.
6 Remove the chicken and vegetables from the broth and set aside.
7 Add the egg noodles to the broth and stir.
8 Let simmer for about 8 minutes.
9 The noodles will absorb most of the stock, add lemon juice at this point.
10 Remove the meat from the chicken that was cooked in the broth and chop it.
11 Add it to the noodles and mix well.

SERVING
12 Serve hot and store the remaining in an airtight jar in the refrigerator.