Quick and Easy Chicken Noodle Soup recipe

6 servings

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

In a large pot over medium heat, melt butter.

Cook onion and celery in butter until just tender, 5 minutes.

Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes, or until chicken is no longer pink and soup is hot.