1 small onion, chopped

2 Tbsp olive oil

1 tbsp butter

1/4 pound boneless chicken breast, cubed

2 cans (14 oz each) chicken broth

1 carrot, cut into 1/4 inch slices

1/4 cup frozen peas

1/2 teaspoon dried basil

2 cups uncooked medium egg noodles

1-2 tbsp lemon juice

In a small saucepan, saute onions 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 basil. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer 8-10 minutes or until noodles are tender. Stir in lemon juice.

Yield: 2-4 servings.

Note: I use less oil/butter when I saute the onion.