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
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.