Chicken Noodle Soup

Facts

Ingredients:

• 12 ounces extra wide egg 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

Instructions:

• Step 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.
• Step 2: In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Sauté for 3-4 minutes.
• Step 3: Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
• Step 4: Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
• Step 5: Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.