Monday to Friday Chicken Noodle Soup

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12 ounces boneless, skinless chicken breast

1/3 cup, packed parsley or dill leaves

2 cups fine egg noodles (dry)

2 teaspoons lemon juice

Salt and freshly ground black pepper

8 small carrots, peeled and thinly sliced

4 cups chicken broth

2 cups water

1 clove garlic, pierced with a toothpick