Quick and Easy Chicken Noodle Soup

I love fall/winter time because to me, that means soup! I'm not sure if you've ever made chicken noodle soup but it's a lot easier to make than I thought it was, and so much tastier than from the can!

Ingredients

• 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

Directions

In a large pot over medium heat, melt butter. Cook onion, celery and carrots in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, *noodles,  basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

* I'm not a big fan of over done noodles so I cooked them separately and then added them to the soup right before I served it.

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