1 small onion, chopped
2 tbls. butter
2-1/2 to 3 boneless, skinless chicken breast halves, cubed
1 garlic clove, minced
2 cans (12-1/2 oz) chicken broth
2 medium carrots, cut into 1/4" slices
1/3 cup fresh of frozen peas
1/2 tsp dried basil
2 cups uncooked medium egg noodles
1 tbls. lemon juice

In a soup kettle, saute onion in butter until tender. Add chicken and garlic. Cook until chicken is lightly browned. Stir in borth, carrots, peas and basil and bring to a boil. Reduce heat and simmer for 5 minutes. Add noodles; cover and simmer for 8-10 minutes or until noodles are tender. Stir in Lemon juice.