Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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