Chicken Noodle Soup - Debbie
239 per serving
- 1 tablespoon butter
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 4 (14.5oz) cans chicken broth
- 1 (14.5oz) can vegetable broth
- 1/2 pound cooked chicken breast, chopped
- 1-1/2 cups egg noodles
- 1 cup carrots, sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt & 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 before serving.