Jared's Chunky Chicken Noodle Soup

1 can Campbells Chicken Noodle soup
8 oz frozen mixed vegetables
4 boneless skinless chicken breast halves
fresh thyme and tarragon
lemon juice
minced onion
ground black pepper
salt
olive oil
water

Heat oil in skillet. Add chicken. Sprinkle onion and lemon juice into skillet around the chicken. Add a couple pinches of thyme, tarragon and salt. Grind black pepper onto the chicken. Cook until done. Remove chicken from skillet and cut into small pieces.
Put vegetables into pot with about 3/4 cup water. Bring to a boil at high heat, then lower heat to medium, cover, and let simmer for about ten minutes. Drain vegetables.
In a soup pot, combine can of soup, one can's worth of water, an additional cup of water, vegetables, and chicken. Sprinkle in a little salt and ground pepper. Add a couple drops of lemon juice. Heat until hot, serve.