Place diced up chicken, carrots, and celery and stock in a big pot and boil under low-medium heat for 30-45 minutes with a lid until chicken is cooked and vegetables are tender.
In a separate pot cook egg noodles for 6-8 minutes until done.
Add lemon juice to chicken soup.
Place some egg noodles in a bowl then ladle chicken soup over noodles or rice.
Notes
* Makes about 6 bowls of soup * Optional sprinkle parmesan cheese on top