Lemony Chicken Noodle Soup

• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 pound boneless skinless chicken breast, cubed
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 1 medium carrot, cut into 1/4-inch slices
• 1/4 cup fresh or frozen peas
• 1/2 teaspoon dried basil
• 2 cups uncooked medium egg noodles
• 1 to 2 tablespoons lemon juice

1. In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer.
2. 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 until noodles are tender, 8-10 minutes. Stir in lemon juice.

onion, olive oil, butter, chicken, garlic, chicken broth, carrot, basil, egg noodles, lemon juice

Taken from www.tasteofhome.com/recipes/lemony-chicken-noodle-soup/ (may not work)