Cathy's Favorite Chicken Noodle Soup

1 lb chicken tenderloins
Salt and Pepper
1/2 - 1 teaspoon lemon pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 small onion, diced
1-2 stalks celery, diced
1/2 red bell pepper, diced
1 heaping teaspoon fines herbes
1/2 teaspoon sage
1 teaspoon thyme
32 ounce carton chicken stock
1 can Campbell's cream of chicken soup
Water (6-8 cups, approximately)
10 ounce bag frozen peas
1 tablespoon minced parsley
1 tablespoon lemon juice
16 ounce pkg fine egg noodles

Season the chicken tenderloins with salt and pepper.  Heat the oil and butter in a large stockpot until the butter is melted and starting to bubble a little.  Add the chicken and cook over medium-high heat until they begin to brown, then turn them and cook another 3 or 4 minutes.  Add the onion, celery and bell pepper and cook 2 or 3 minutes, stirring occasionally.  Add the fines herbes, sage, thyme and chicken stock and bring to a boil.  Cook until chicken is completely cooked and tender about 10 minutes.  Stir in the cream of chicken soup, water, peas, parsley and lemon juice.  Turn heat up to high and bring to a full rolling boil.  Stir in the egg noodles and cook 3 minutes (or until done).

Serve at once.

Excellent soup if I do say so myself!  And perfect for dinner when you've got a cold!

Note: I usually remove the cooked chicken before adding the cream of chicken and water.  I chop up 2 or 3 pieces into small chunks and add them back into the soup and then save the rest of the chicken to make chicken salad for lunch the next day!  Two meals for the price of one.