In a 3 qt. sauce pan, over medium high heat, bring salted water to a boil and cook pasta to al denté, stirring occasionally, approximately 5 minutes. Strain, cool with cold water, and set aside.

In a cast iron soup pot over medium heat, add the olive oil, salt, onions, carrots, and celery. Sweat until onions are translucent, about 4-6 minutes. Add garlic and continue until fragrant, stirring and being careful not to burn the garlic, additional 2-3 minutes.

Sprinkle in the flour and stir slowly to create a blond roux paste, about 4minutes. Do not burn.

Increase heat to high and add the stock. Bring to a boil for 2 minutes, stirring occasionally to loosen the roux.

Decrease the heat to medium and add chicken. Cook for 2 more minutes, until warmed through.

Add noodles and cook for an additional 2 minutes to warm through.

Ladle into bowls and garnish with fresh tarragon, parsley, or lemon as desired.