Hearty Chicken Noodle Soup


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

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