Chicken Noodle Egg Drop Soup

INGREDIENTS

3 to 4 pound whole chicken

whole carrots

celery stalks

onion, (cut in half)

head of garlic, (top sliced off)

to 2 bay leaves

1 handful

fresh herbs, (including thyme, sage, parsley)

1/2 tsp

kosher salt

1/2 tsp

whole peppercorns

to 2 tablespoons unsalted butter

sweet onion, (diced)

2/3 cup

sliced carrots

1/2 cup

diced celery

1 1/2 cups

shredded or cubed chicken breast

to 12 ounces wide egg noodles

1/2

lemon, (juiced)

salt and pepper

to 2 large eggs, (per bowl)

chopped fresh herbs, (for garnish)

toasted sesame oil, (for drizzling)