Noodle Chicken Soup with Vegetables

Cook pasta in boiling salted water until al dente, drain, rinse with cold water and drain again. Blanch tomatoes in hot water, rinse with cold water and peel, quarter and cut out stems, cut tomatoes into small cubes. Bring broth to a boil. Rinse meat and cook for about 20 minutes in the broth. Remove, cool slightly and cut into bite-sized pieces. Thaw peas. Season broth with salt and pepper.