My Chicken Noodle Soup

My Chicken Noodle Soup

2 large bone-in chicken breasts with skin
3 tbsp Olive oil
Garlic Salt & Pepper
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3/4 tsp Cajun Seasoning
1 tbsp dried parsley
1/2 tsp ground sage
1 tsp dried rosemary
1 tsp dried thyme
3 tbsp lemon juice
1 tbsp Worcestershire sauce
Water
1 can cream of chicken with herbs soup
1 cup frozen green peas
16 oz pkg fine egg noodles


Heat the oil in a large Dutch Oven. Add the chicken, seasoned with Garlic Salt and pepper, skin side down and brown well over medium-high heat. Turn and brown the other side. It won't be cooked through, but remove the chicken to a plate and add the onion, celery, carrots, cajun seasoning, parsley, sage, rosemary and thyme and cook until veggies begin to soften. Add the lemon juice and Worcestershire and return the chicken to the pot. Add enough water to completely cover the chicken breasts and bring to a boil. Reduce heat to medium and cook until chicken is completely cooked. Remove the chicken from broth until cool enough to handle. Rmove skin and bones and chop meat and return to pot. Stir in the cream of chicken and herbs soup and enough water to cook the noodles (if needed). Add the peas and bring to boil. Add noodles and cook 3 minutes or until noodles are done.

This is my favorite Chicken Noodle Soup. I don't have a recipe, it just evolved into this over the last 30 years.