8ouncesdried pasta I used bowties but egg noodles would be great
Salt to taste
In a large Dutch oven combine to chicken, 6 cups broth, onion, garlic, parsley, oregano, and lemon pepper. Bring to a boil, reduce heat to a simmer and cook for 20-30 minutes or until chicken is cooked through and tender.
Remove chicken and bring broth back to a boil. Add in the noodles and cook for 8 minutes or until just tender. Cut chicken into desired sized chunks and add back to soup.
Add more chicken broth if needed and cook for 2 to 3 minutes or until heated through. Season to taste with salt.