Scott’s Chicken Noodle Soup:

Directions
In a large pot over medium heat, melt butter. Cook onion and celery in
butter until just tender (about 5 minutes). Pour in chicken and vegetable broth
and sir in cooked chicken, noodles, carrots, basil, oregano, salt, pepper. Bring to a
boil, then reduce heat and simmer 20 minutes before serving. Season to taste.

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 ½ cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste