Chicken Noodle Soup

• 1 package(s) (32-ounce) chicken broth
• 4 cup(s) water
• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 2 stalk(s) celery, thinly sliced
• 2 medium carrots, thinly sliced
• Pepper
• 1 pound(s) skinless, boneless chicken-breast halves
• 3 cup(s) (6 ounces) uncooked medium egg noodles
  
• 1 cup(s) frozen peas, thawed

Directions

1. In covered 3-quart saucepan, heat broth and water over high heat.
2. Meanwhile, in 5- to 6-quart sauce-pot, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture, and 1/8 teaspoon ground black pepper; cover saucepot and heat to boiling over high heat.
3. While vegetables are cooking, cut chicken into 3/4-inch pieces.
4. Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes. Makes about 10 1/2 cups.