1 small onion, chopped
2 celery ribs, diced (optional)
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
1 boneless, skinless chicken breast or 3 chicken tenders, cubed
1 garlic clove, minced
4 cups chicken broth (or 2 regular-size cans)
1 medium carrot, cut into 1/4-inch slices (I used 8 baby carrots, sliced)
1/2 cup fresh or frozen peas
1/2 – 1 teaspoon dried basil (depending on how much you like basil)
1 teaspoon dried parsley (optional)
1 teaspoon dried chives (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup mini bow tie or mini shell pasta
1 to 2 tablespoons lemon juice (I used 2)
In a small saucepan, sauté onion and celery (if desired) in oil and butter until tender. Add chicken and garlic. Cook and stir until chicken is lightly browned. Stir in the broth, carrot, peas, and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer for 8-10 minutes or until noodles are tender. Remove from heat and stir in lemon juice.