~ 1 tbsp butter
~ 1⁄2 cup chopped onions
~ 1⁄2 cup chopped celery
~ 4 cans (14.5 ounces each) chicken broth
~ 1 can (14.5 ounce) vegetable broth
~ 1⁄2 lb cooked (chopped) chicken breast
~ 1 1⁄2 cup egg noodles
~ 1 cup sliced carrots
~ 1⁄2 tsp dried basil (I substitute onion powder to taste)
~ 1⁄2 tsp dried oregano (I substitute Italian seasoning to taste)
~ salt and pepper to taste
In a large pot over medium heat, melt butter.
Cook onion and celery in butter until just tender, approximately 5 minutes.
Pour in chicken and vegetable broths.
Stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer 20 minutes before serving.
I usually serve with butter crackers, but salad and rolls could be added for a complete meal.