4 c. chicken broth
1 1/2 c. cubed, cooked chicken
1 med. onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 1/2 c. egg noodles
1/2 c. frozen green peas
1/2 tsp. dried oregano
1/2 tsp. thyme
Black pepper to taste
Grated Parmesan cheese

In a large saucepan, combine broth, onion, celery and carrots. Bring to a boil, reducing heat, and simmer 20 minutes. Add chicken and the rest of the ingredients, except the Parmesan cheese. Simmer 15 to 20 minutes longer, or until noodles are tender. Sprinkle each bowl of soup with Parmesan. Serves 4.