Lemon-Florentine Chicken Noodle Soup

1-1/2# boneless skinless chicken

2T butter

1-1/2c chopped celery

4-6c water

2T chicken Better Than Bullion

5 lg. cloves garlic - chopped

2 med. carrots slice-chopped

1 5oz. bag fresh baby spinach - sliced

1 lemon - zest and juice

4-8oz. vermicelli noodles. . .

- broken and cooked el dente'

- then rinsed in cold water and drained

Combine first ingredients in a heavy-bottomed 3 qt. pot.  Saute' until liquid from the chicken has evaporated and everything's beginning to brown.  Add next ingredients; stir, cover and simmer about an hour.  Add the last ingredients; stir and simmer, covered on low just until spinach is wilted.  Serve with some crusty bread if you'd like. . .Lin