Hearty Chicken Noodle Soup

Ingredients:

• 12 ounces extra wide egg noodles, I used amish dumpling noodles
• 1 teaspoon olive oil
• 3 cups diced or shredded chicken about 2 medium chicken breasts
• 2 tablespoons butter
• 1 white or yellow onion diced
• 3 teaspoons minced garlic
• 3 stalks of celery chopped
• 3 large carrots peeled and chopped
• 4 cups chicken broth
• 2 cups water
• juice of 1 lemon
• 1-2 teaspoons salt to taste
• ½ teaspoon cracked black pepper or to taste
• 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon Herbs de Provence or Italian herb blend
• 1 cup frozen peas, I used green beans

Preparation:

1. Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
2. In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Saute for 3-4 minutes.
3. Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
4. Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
5. Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.

Enjoy!